Poultry
Wing
Pheasant wings are skin-rich with modest meat—excellent roasted, glazed or simmered for stock. Tips add gelatin to broths. The meat is lean pale game with mild woodland notes when young and denser flavour when older. Joint for even cooking, dry the skin for crispness, and season boldly. Use leftover bones in the stock pot. British and French game cookery 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 14.4 g
- Saturated Fat 2.9 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 93.1 mg
- Sodium 72.1 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 65.1 g
- Energy 203 kcal
- Water 65.1 g
- Carbohydrates 0.96 g
- Sugars 0.51 g
- Protein 20.7 g
- Fat 14.4 g
- Saturated Fat 2.9 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.04 mg
- Vitamin B5 — Pantothenic Acid 0.87 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 330 mg
- Major Minerals 328 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.1 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: 7.04 · vitamin-b5-pantothenic-acid: 0.87 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Wings carry skin fat and connective tissue over modest muscle.
History
As pheasant cookery specialised, wing was portioned and sold ready for the pan. European estates managed pheasants as prestige table birds for roast and pie.
European estates managed pheasants as prestige table birds for roast and pie; wing of pheasant took a named place in that kitchen trade.
European estates managed pheasants as prestige table birds for roast and pie. Cooks treated wing of pheasant as a cut with its own timing and sides.