Poultry

Whole Wing

Whole partridge 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 200

Amount per 100 g

Total Fat 14 g
Saturated Fat 2.82 g
Trans Fat 0.1 g
Monounsaturated Fat 3.8 g
Polyunsaturated Fat 2.06 g
Cholesterol 92 mg
Sodium 69.7 mg
Salt 0.16 g
Total Carbohydrate 0.98 g
Dietary Fibre 0 g
Total Sugars 0.49 g
Complex / starch 0 g
Protein 20.6 g
Water 64 g

Detailed nutrients

Energy 200 kcal
Water 64 g
Carbohydrates 0.98 g
- Sugars 0.49 g
Protein 20.6 g
Fat 14 g
- Saturated Fat 2.82 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 2.06 g
  - Omega-3 0.21 g
- Trans Fat 0.1 g
Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.84 mg
- Vitamin B5 — Pantothenic Acid 0.85 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.1 µg
Minerals 413 mg
- Major Minerals 412 mg
  - Calcium 56 mg
  - Sodium 69.7 mg
  - Potassium 286 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 92 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: 6.84 · vitamin-b5-pantothenic-acid: 0.85 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·

Minerals

Sodium: 69.69 · Potassium: 286 · Calcium: 56 · Iron: 1.5 ·

Wings carry skin fat and connective tissue over modest muscle.

History

1500

British grey and French red-legged partridge entered distinct culinary notes. Cooks treated whole wing of partridge as a cut with its own timing and sides.

1850

As partridge cookery specialised, whole wing was portioned and sold ready for the pan. British grey and French red-legged partridge entered distinct culinary notes.

1980

British grey and French red-legged partridge entered distinct culinary notes; whole wing of partridge took a named place in that kitchen trade.