Poultry

Whole Wing

Whole goose wing keeps all segments for roasting, smoking, braising or stock. Joint for frying or roast whole; tips enrich broth. Provide napkins for hands-on service.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedCookedFreshFriedGrilledMarinatedPreparedStored Whole

Traits

Finger FoodIntactJuicyPortionPrep ReadyRecipe UnitStorageWhole Wing

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 213

Amount per 100 g

Total Fat 13.5 g
Saturated Fat 3.07 g
Trans Fat 0.1 g
Monounsaturated Fat 3.97 g
Polyunsaturated Fat 1.91 g
Cholesterol 85.1 mg
Sodium 69.9 mg
Salt 0.14 g
Total Carbohydrate 1.02 g
Dietary Fibre 0 g
Total Sugars 0.51 g
Complex / starch 0 g
Protein 19.9 g
Water 65.4 g

Detailed nutrients

Energy 213 kcal
Water 65.4 g
Carbohydrates 1.02 g
- Sugars 0.51 g
Protein 19.9 g
Fat 13.5 g
- Saturated Fat 3.07 g
- Monounsaturated Fat 3.97 g
- Polyunsaturated Fat 1.91 g
  - Omega-3 0.19 g
- Trans Fat 0.1 g
Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.03 mg
- Vitamin B5 — Pantothenic Acid 0.87 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
Minerals 457 mg
- Major Minerals 456 mg
  - Calcium 53 mg
  - Sodium 69.9 mg
  - Potassium 333 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 85.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 7.03 · vitamin-b5-pantothenic-acid: 0.87 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·

Minerals

Sodium: 69.9 · Potassium: 333 · Calcium: 53 · Iron: 1.5 ·

Wings carry skin fat and connective tissue over modest muscle.

History

1000 BCE

Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated whole wing of goose as a cut with its own timing and sides.

1800

As goose cookery specialised, whole wing was portioned and sold ready for the pan. Medieval Michaelmas goose traditions fixed the bird as an autumn roast.

2000

Medieval Michaelmas goose traditions fixed the bird as an autumn roast; whole wing of goose took a named place in that kitchen trade.