chicken wings
Also known as: wings, chicken wing, Murga Pankh
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Also known as: wings, chicken wing, Murga Pankh
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
The ultimate game day appetizer! These classic Buffalo wings are deep-fried to crispy perfection and tossed in a buttery, tangy, and spicy hot sauce. They're messy, delicious, and guaranteed to be a crowd-pleaser.
Incredibly crispy and juicy chicken wings with a light, savory coating. This Chinese-American restaurant classic is surprisingly easy to make at home and perfect for game day or any gathering. The key is a simple marinade and a cornstarch-based coating for that signature crunch.
Juicy grilled chicken wings coated in a sweet and tangy Hawaiian BBQ sauce. The classic marinade of pineapple, soy, and ginger gives these wings an irresistible, caramelized char.
Chicken wings are a good source of high-quality protein and essential minerals like selenium and phosphorus. However, they are higher in fat than chicken breast due to the skin-to-meat ratio. Their healthiness largely depends on the cooking method, with baking or air-frying being healthier than deep-frying.
100g of chicken wings provides approximately 18.3g of protein. This makes them an excellent source of complete protein, which contains all essential amino acids necessary for muscle repair and overall body function.
Yes, chicken wings are very keto-friendly as they contain almost zero carbohydrates (0.2g per 100g) and a high fat content. To keep them low-carb, avoid breading or sugary sauces and opt for dry rubs or vinegar-based buffalo sauce instead.
While high in protein, chicken wings are also relatively high in calories and fat. For weight loss, it is best to eat them in moderation, remove the skin to reduce fat intake, and use cooking methods like air-frying rather than deep-frying.
Plain chicken wings are naturally gluten-free. However, they often become a source of gluten when they are breaded, floured, or tossed in sauces that contain soy sauce or malt vinegar. Always check the ingredients in marinades and coatings.
For a balance of health and texture, air-frying or baking at high heat (400°F/200°C) are popular methods that result in crispy skin without the excess oil of deep-frying. Grilling is also a great option for adding a smoky flavor while allowing excess fat to drip away.
Chicken wings are safe to eat when they reach an internal temperature of 165°F (74°C). Visually, the meat should no longer be pink at the bone, and the juices should run clear when the thickest part of the wing is pierced.
chicken wings is a versatile ingredient found in cuisines around the world. With 203 calories per 100g and 18.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 10 recipes featuring chicken wings with step-by-step instructions.
Browse recipes →Raw chicken wings should be stored in the coldest part of the refrigerator and used within 1 to 2 days of purchase. If you do not plan to cook them within this timeframe, they should be frozen immediately to maintain quality and safety.
Yes, cooked chicken wings can be frozen for up to 3 months. To maintain the best texture, let them cool completely, wrap them tightly in an airtight container, and reheat them in an oven or air fryer to restore their crispiness.
The skin provides collagen, which supports joint health and skin elasticity, but it is also where most of the fat and calories are concentrated. If you are monitoring your fat intake, removing the skin significantly reduces the calorie count of the wing.
