Poultry
Wing
Guinea Fowl wings are skin-rich with modest meat—excellent roasted, glazed or simmered for stock. Tips add gelatin to broths. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Joint for even cooking, dry the skin for crispness, and season boldly. Use leftover bones in the stock pot. West African origin with French and Italian farmhouse cookery treats wings as snacks or thrift cuts.
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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 13.8 g
- Saturated Fat 3.14 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 84.7 mg
- Sodium 73.3 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 20.5 g
- Water 67.1 g
- Energy 217 kcal
- Water 67.1 g
- Carbohydrates 1.02 g
- Sugars 0.51 g
- Protein 20.5 g
- Fat 13.8 g
- Saturated Fat 3.14 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 1.9 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.69 mg
- Vitamin B5 — Pantothenic Acid 0.95 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 427 mg
- Major Minerals 425 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 84.7 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: 7.69 · vitamin-b5-pantothenic-acid: 0.95 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Wings carry skin fat and connective tissue over modest muscle.
History
As guinea fowl cookery specialised, wing was portioned and sold ready for the pan. West African kitchens domesticated guinea fowl as everyday protein.
West African kitchens domesticated guinea fowl as everyday protein; wing of guinea fowl took a named place in that kitchen trade.
West African kitchens domesticated guinea fowl as everyday protein. Cooks treated wing of guinea fowl as a cut with its own timing and sides.