Poultry

Whole Wing

Whole grouse 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 210

Amount per 100 g

Total Fat 14.1 g
Saturated Fat 2.84 g
Trans Fat 0.1 g
Monounsaturated Fat 3.96 g
Polyunsaturated Fat 2.06 g
Cholesterol 93.3 mg
Sodium 73.9 mg
Salt 0.15 g
Total Carbohydrate 0.96 g
Dietary Fibre 0 g
Total Sugars 0.52 g
Complex / starch 0 g
Protein 20.4 g
Water 68.1 g

Detailed nutrients

Energy 210 kcal
Water 68.1 g
Carbohydrates 0.96 g
- Sugars 0.52 g
Protein 20.4 g
Fat 14.1 g
- Saturated Fat 2.84 g
- Monounsaturated Fat 3.96 g
- Polyunsaturated Fat 2.06 g
  - Omega-3 0.21 g
- Trans Fat 0.1 g
Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.64 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.59 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
Minerals 407 mg
- Major Minerals 406 mg
  - Calcium 51 mg
  - Sodium 73.9 mg
  - Potassium 281 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 93.3 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: 6.64 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.59 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·

Minerals

Sodium: 73.85 · Potassium: 281 · Calcium: 51 · Iron: 1.5 ·

Wings carry skin fat and connective tissue over modest muscle.

History

1000 BCE

The Glorious Twelfth framed British demand for fresh young grouse. Cooks treated whole wing of grouse as a cut with its own timing and sides.

1800

As grouse cookery specialised, whole wing was portioned and sold ready for the pan. The Glorious Twelfth framed British demand for fresh young grouse.

2000

The Glorious Twelfth framed British demand for fresh young grouse; whole wing of grouse took a named place in that kitchen trade.