Poultry
Wing
Pigeon wings are skin-rich with modest meat—excellent roasted, glazed or simmered for stock. Tips add gelatin to broths. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Joint for even cooking, dry the skin for crispness, and season boldly. Use leftover bones in the stock pot. French, Middle Eastern, British pie and North African tagine 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 13.5 g
- Saturated Fat 3.07 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Cholesterol 87.7 mg
- Sodium 74 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 20.2 g
- Water 63.3 g
- Energy 212 kcal
- Water 63.3 g
- Carbohydrates 1.02 g
- Sugars 0.48 g
- Protein 20.2 g
- Fat 13.5 g
- Saturated Fat 3.07 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.8 mg
- Vitamin B5 — Pantothenic Acid 0.84 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 7 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 373 mg
- Major Minerals 372 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.7 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: 6.8 · vitamin-b5-pantothenic-acid: 0.84 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·
Minerals
Wings carry skin fat and connective tissue over modest muscle.
History
As pigeon cookery specialised, wing was portioned and sold ready for the pan. Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures.
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures; wing of pigeon took a named place in that kitchen trade.
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures. Cooks treated wing of pigeon as a cut with its own timing and sides.