Poultry
Flat
The flat (wingette) is the two-bone middle wing segment—higher skin-to-meat ratio, very crispy when fried or roasted well. Preferred by some wing aficionados for texture over pure meat volume. Cook hot enough to render skin; toss in sauce or dry rub. The dual bones take practice to eat neatly. Excellent smoked then sauced. Flats crisp faster than drumettes sometimes—watch the batch. Ideal mixed with drumettes for variety.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 10.1 g
- Saturated Fat 2.85 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.89 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 94.2 mg
- Sodium 67.7 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 64.6 g
- Energy 181 kcal
- Water 64.6 g
- Carbohydrates 1 g
- Sugars 0.5 g
- Protein 20.8 g
- Fat 10.1 g
- Saturated Fat 2.85 g
- Monounsaturated Fat 3.89 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 9.26 mg
- Vitamin B5 — Pantothenic Acid 1.15 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 427 mg
- Major Minerals 426 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 94.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 9.26 · vitamin-b5-pantothenic-acid: 1.15 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Flat of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Wing aficionados debated flats versus drumettes as a point of identity.
Bars ordered flat-heavy packs when crisp skin drove reorders.
Competition wing cooks fine-tuned flat cook times for shatter-crisp skin.