Poultry

Whole Wing

Whole guinea fowl 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 198

Amount per 100 g

Total Fat 13.4 g
Saturated Fat 3.05 g
Trans Fat 0.1 g
Monounsaturated Fat 4.11 g
Polyunsaturated Fat 1.98 g
Cholesterol 88.4 mg
Sodium 66.2 mg
Salt 0.15 g
Total Carbohydrate 1.06 g
Dietary Fibre 0 g
Total Sugars 0.51 g
Complex / starch 0 g
Protein 21.8 g
Water 65.6 g

Detailed nutrients

Energy 198 kcal
Water 65.6 g
Carbohydrates 1.06 g
- Sugars 0.51 g
Protein 21.8 g
Fat 13.4 g
- Saturated Fat 3.05 g
- Monounsaturated Fat 4.11 g
- Polyunsaturated Fat 1.98 g
  - Omega-3 0.2 g
- Trans Fat 0.1 g
Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.97 mg
- Vitamin B5 — Pantothenic Acid 1.11 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 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 386 mg
- Major Minerals 384 mg
  - Calcium 44 mg
  - Sodium 66.2 mg
  - Potassium 274 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 88.4 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: 8.97 · vitamin-b5-pantothenic-acid: 1.11 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·

Minerals

Sodium: 66.18 · Potassium: 274 · Calcium: 44 · Iron: 1.5 ·

Wings carry skin fat and connective tissue over modest muscle.

History

500

Portuguese and Mediterranean trade spread guinea fowl into Europe. Cooks treated whole wing of guinea fowl as a cut with its own timing and sides.

1850

As guinea fowl cookery specialised, whole wing was portioned and sold ready for the pan. Portuguese and Mediterranean trade spread guinea fowl into Europe.

1980

Portuguese and Mediterranean trade spread guinea fowl into Europe; whole wing of guinea fowl took a named place in that kitchen trade.