Chicken Wing Nutrition Benefits and Facts

Nutritional summary

Chicken wings are a source of high-quality protein containing all essential amino acids (the building blocks of protein that the body cannot produce on its own) .
Poultry meat is consistently associated with a neutral or positive effect on health outcomes when substituted for processed red meats in a balanced diet .
The skin-to-meat ratio of the wing results in a higher energy and lipid (fat) content compared to leaner cuts like the breast, though it remains a common recommendation in various European dietary guidelines as a lean meat alternative when consumed in moderation .
While chicken naturally contains small amounts of omega-3 fatty acids, the specific levels can vary significantly based on the bird's diet and the rearing system used .

Interesting fact

The modern popularity of the Buffalo wing is often traced to a single night in 1964 at the Anchor Bar in New York, where they were served as a late-night snack to avoid wasting the then-undesirable cut.

Standout nutrients

SUPER

SOURCE

Niacin

ELITE

SOURCE

Pantothenic acid

ELITE

SOURCE

Choline

ELITE

SOURCE

Vitamin B6

189

kcal per 100g

Protein19.8g

Fat12.3g

Carbs0.05g

Fat breakdown

Polyunsat2.45g

Monounsat5.35g

Saturated3.48g

Trans0.20g

Seasonality

Not available

Diet

PescatarianGluten FreeDairy FreeKetoPaleo

Sustainability

Moderate

Poultry generally has a lower carbon footprint than beef or lamb, though intensive farming remains a concern.

Confidencemedium

Storage

Refrigerate

1–2 days

Keep in original packaging on the bottom shelf

Freeze

6–12 months

Wrap tightly to prevent freezer burn

Flavour

Data & Sources

Harmonized from 2 validated sources

French Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

Claim citations

Role of poultry meat in a balanced diet aimed at maintaining health ...

[1]pmc.ncbi.nlm.nih.gov

Changes in intake of protein foods, carbohydrate amount and quality, and long-term weight change: results from 3 prospective cohorts1 - PMC

[3]pmc.ncbi.nlm.nih.gov

Poultry Meat and Eggs as an Alternative Source of n-3 Long-Chain Polyunsaturated Fatty Acids for Human Nutrition - PMC

[9]pmc.ncbi.nlm.nih.gov

Red meat vs. white meat: A comparative analysis of histological characteristics, nutritional profiles, and health implications - PMC

[12]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

62.8

Version

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