Poultry
Wing
Quail wings are skin-rich with modest meat—excellent roasted, glazed or simmered for stock. Tips add gelatin to broths. It is delicate mild-game in a tiny bird—usually one or two per person. Joint for even cooking, dry the skin for crispness, and season boldly. Use leftover bones in the stock pot. Mediterranean, Middle Eastern and restaurant fine dining 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 3.89 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 94.2 mg
- Sodium 70.1 mg
- Salt 0.14 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 20.2 g
- Water 63.2 g
- Energy 205 kcal
- Water 63.2 g
- Carbohydrates 1 g
- Sugars 0.49 g
- Protein 20.2 g
- Fat 14.1 g
- Saturated Fat 2.83 g
- Monounsaturated Fat 3.89 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 36.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.85 mg
- Vitamin B5 — Pantothenic Acid 0.97 mg
- Vitamin B6 0.48 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 476 mg
- Major Minerals 474 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 94.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.85 · vitamin-b5-pantothenic-acid: 0.97 · vitamin-b6: 0.48 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Wings carry skin fat and connective tissue over modest muscle.
History
As quail cookery specialised, wing was portioned and sold ready for the pan. Near Eastern and Mediterranean tables ate wild quail as migratory feast food.
Near Eastern and Mediterranean tables ate wild quail as migratory feast food; wing of quail took a named place in that kitchen trade.
Near Eastern and Mediterranean tables ate wild quail as migratory feast food. Cooks treated wing of quail as a cut with its own timing and sides.