Poultry
Wing
Goose wings are skin-rich with modest meat—excellent roasted, glazed or simmered for stock. Tips add gelatin to broths. It is rich dark poultry with abundant subcutaneous fat and festive depth. Joint for even cooking, dry the skin for crispness, and season boldly. Use leftover bones in the stock pot. Central European, Chinese and British festive cookery treats wings as snacks or thrift cuts.
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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 14.4 g
- Saturated Fat 2.9 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 95.3 mg
- Sodium 67.3 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 20 g
- Water 64.8 g
- Energy 210 kcal
- Water 64.8 g
- Carbohydrates 1.02 g
- Sugars 0.49 g
- Protein 20 g
- Fat 14.4 g
- Saturated Fat 2.9 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.92 mg
- Vitamin B5 — Pantothenic Acid 0.98 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 353 mg
- Major Minerals 351 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 95.3 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: 7.92 · vitamin-b5-pantothenic-acid: 0.98 · 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.
History
As goose cookery specialised, wing was portioned and sold ready for the pan. Ancient European and Asian households kept geese for feast meat and fat.
Ancient European and Asian households kept geese for feast meat and fat; wing of goose took a named place in that kitchen trade.
Ancient European and Asian households kept geese for feast meat and fat. Cooks treated wing of goose as a cut with its own timing and sides.