Poultry
Wing
Grouse wings are skin-rich with modest meat—excellent roasted, glazed or simmered for stock. Tips add gelatin to broths. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Joint for even cooking, dry the skin for crispness, and season boldly. Use leftover bones in the stock pot. Scottish and northern English game traditions 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 13.9 g
- Saturated Fat 3.15 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.23 g
- Polyunsaturated Fat 2.04 g
- Cholesterol 90.9 mg
- Sodium 69.2 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 62.5 g
- Energy 209 kcal
- Water 62.5 g
- Carbohydrates 0.97 g
- Sugars 0.47 g
- Protein 21.3 g
- Fat 13.9 g
- Saturated Fat 3.15 g
- Monounsaturated Fat 4.23 g
- Polyunsaturated Fat 2.04 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.12 mg
- Vitamin B5 — Pantothenic Acid 1.13 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 449 mg
- Major Minerals 447 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.12 · vitamin-b5-pantothenic-acid: 1.13 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Wings carry skin fat and connective tissue over modest muscle.
History
As grouse cookery specialised, wing was portioned and sold ready for the pan. Highland and moorland kitchens roasted grouse as a seasonal luxury.
Highland and moorland kitchens roasted grouse as a seasonal luxury; wing of grouse took a named place in that kitchen trade.
Highland and moorland kitchens roasted grouse as a seasonal luxury. Cooks treated wing of grouse as a cut with its own timing and sides.