Poultry

Whole Wing

Whole pigeon 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 197

Amount per 100 g

Total Fat 14.4 g
Saturated Fat 2.91 g
Trans Fat 0.1 g
Monounsaturated Fat 4.04 g
Polyunsaturated Fat 1.94 g
Cholesterol 86.7 mg
Sodium 71.8 mg
Salt 0.15 g
Total Carbohydrate 1.04 g
Dietary Fibre 0 g
Total Sugars 0.47 g
Complex / starch 0 g
Protein 20.5 g
Water 62.5 g

Detailed nutrients

Energy 197 kcal
Water 62.5 g
Carbohydrates 1.04 g
- Sugars 0.47 g
Protein 20.5 g
Fat 14.4 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 1.94 g
  - Omega-3 0.19 g
- Trans Fat 0.1 g
Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.34 mg
- Vitamin B5 — Pantothenic Acid 1.03 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6 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 413 mg
- Major Minerals 412 mg
  - Calcium 30 mg
  - Sodium 71.8 mg
  - Potassium 310 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 86.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.34 · vitamin-b5-pantothenic-acid: 1.03 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·

Minerals

Sodium: 71.82 · Potassium: 310 · Calcium: 30 · Iron: 1.5 ·

Wings carry skin fat and connective tissue over modest muscle.

History

500

Medieval European cities raised pigeons for pies and spit roasts. Cooks treated whole wing of pigeon as a cut with its own timing and sides.

1850

As pigeon cookery specialised, whole wing was portioned and sold ready for the pan. Medieval European cities raised pigeons for pies and spit roasts.

1980

Medieval European cities raised pigeons for pies and spit roasts; whole wing of pigeon took a named place in that kitchen trade.