Poultry

Whole Wing

Whole quail 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 209

Amount per 100 g

Total Fat 14.5 g
Saturated Fat 2.92 g
Trans Fat 0.1 g
Monounsaturated Fat 3.9 g
Polyunsaturated Fat 2.11 g
Cholesterol 94.4 mg
Sodium 73.7 mg
Salt 0.14 g
Total Carbohydrate 1.01 g
Dietary Fibre 0 g
Total Sugars 0.49 g
Complex / starch 0 g
Protein 21.8 g
Water 64.5 g

Detailed nutrients

Energy 209 kcal
Water 64.5 g
Carbohydrates 1.01 g
- Sugars 0.49 g
Protein 21.8 g
Fat 14.5 g
- Saturated Fat 2.92 g
- Monounsaturated Fat 3.9 g
- Polyunsaturated Fat 2.11 g
  - Omega-3 0.21 g
- Trans Fat 0.1 g
Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 6.57 mg
- Vitamin B5 — Pantothenic Acid 1.17 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
Minerals 327 mg
- Major Minerals 326 mg
  - Calcium 36 mg
  - Sodium 73.7 mg
  - Potassium 216 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 94.4 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 6.57 · vitamin-b5-pantothenic-acid: 1.17 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·

Minerals

Sodium: 73.65 · Potassium: 216 · Calcium: 36 · Iron: 1.5 ·

Wings carry skin fat and connective tissue over modest muscle.

History

1500

European court cookery roasted and spitted tiny quail for elaborate service. Cooks treated whole wing of quail as a cut with its own timing and sides.

1850

As quail cookery specialised, whole wing was portioned and sold ready for the pan. European court cookery roasted and spitted tiny quail for elaborate service.

1980

European court cookery roasted and spitted tiny quail for elaborate service; whole wing of quail took a named place in that kitchen trade.