Poultry
Wing
Wings are the three-part appendage—drumette, flat (wingette), and tip—mostly skin, cartilage, and darkish meat. Tips often go to stock; drumettes and flats are the buffalo-wing and fried-chicken snack cuts. High skin-to-meat ratio means crispness and sauce adhesion matter as much as the meat itself. They are prized as shareable, sauce-carrying bar food. Pat dry, roast or fry until the skin crackles, then toss in hot sauce and butter or glaze. Brine or dry-rub for seasoning depth. Party scale cooking is normal—wings are rarely a solitary elegant plate.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 13.4 g
- Saturated Fat 3.05 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.91 g
- Cholesterol 86.6 mg
- Sodium 66 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 20.5 g
- Water 61.6 g
- Energy 216 kcal
- Water 61.6 g
- Carbohydrates 1 g
- Sugars 0.53 g
- Protein 20.5 g
- Fat 13.4 g
- Saturated Fat 3.05 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 1.91 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.96 mg
- Vitamin B5 — Pantothenic Acid 0.99 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 383 mg
- Major Minerals 382 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 86.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.96 · vitamin-b5-pantothenic-acid: 0.99 · vitamin-b6: 0.49 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Wings carry skin fat and connective tissue over modest muscle.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Anchor Bar in Buffalo, New York, popularised deep-fried wings with hot sauce and blue cheese.
Sports bars and chains made wings a global snack category with dozens of sauces.
Supply shocks showed how concentrated wing demand had become in food service.