Poultry
Wing
Partridge wings are skin-rich with modest meat—excellent roasted, glazed or simmered for stock. Tips add gelatin to broths. Small lean game bird, delicately gamey and milder than pheasant when young. Joint for even cooking, dry the skin for crispness, and season boldly. Use leftover bones in the stock pot. British, French and Spanish 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 14.1 g
- Saturated Fat 2.83 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 2.09 g
- Cholesterol 94.9 mg
- Sodium 70.6 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21 g
- Water 61.8 g
- Energy 211 kcal
- Water 61.8 g
- Carbohydrates 0.98 g
- Sugars 0.48 g
- Protein 21 g
- Fat 14.1 g
- Saturated Fat 2.83 g
- Monounsaturated Fat 4.03 g
- Polyunsaturated Fat 2.09 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.49 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 414 mg
- Major Minerals 413 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 94.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.49 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Wings carry skin fat and connective tissue over modest muscle.
History
As partridge cookery specialised, wing was portioned and sold ready for the pan. European manors roasted partridge as refined small game.
European manors roasted partridge as refined small game; wing of partridge took a named place in that kitchen trade.
European manors roasted partridge as refined small game. Cooks treated wing of partridge as a cut with its own timing and sides.