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Spicy chicken wing
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
240
KCAL / 100G
Carbs
3.2g
· 5%
Protein
20.5g
· 35%
Fat
15.5g
· 60%
Fiber
0.5g
Vitamins
B3
4.5mg · 28% DV
B5
1.1mg · 22% DV
B6
0.38mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
14µg · 25% DV
Sodium
540mg · 23% DV
Phosphorus
145mg · 21% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
6.1g
POLYUNSATURATED
3.1g
Omega 6:3 ratio 16.2:1
Above the ideal 4:1 (16.2:1).
Baking usually gives more even results and can crisp the skin without needing much extra oil. Frying can taste richer, but the spices and sauce are more likely to scorch.
Yes, marinating helps the flavor penetrate and can keep the meat juicier during cooking. Marinades with yogurt, spices, and a little acid are commonly effective.
High heat can darken the spice rub or sauce faster than the meat cooks. Using moderate heat and arranging the wings in a single layer helps them cook more evenly.
Pairing them with salad, roasted vegetables, or a yogurt-based dip can make the meal feel more balanced. These sides also soften the heat and richness.
They can fit after training because they provide protein. However, very greasy or extra-spicy wings may sit heavily for some people, so simpler sides may work better.
It can for some people, especially if they are sensitive to spicy or fatty foods. Heartburn, thirst, or reflux may be more noticeable late in the evening.
Cooked wings usually keep for 3 to 4 days in an airtight container in the refrigerator. They should not be left at room temperature for long periods.
Yes, they can be frozen either cooked or raw in marinade. For best quality and safety, avoid thawing and refreezing them repeatedly.
Usually not by themselves; most of the carbs come from sweet sauces or flour-based coatings rather than the chicken. The preparation style matters more than the meat.
People with reflux, gastritis, sensitive stomachs, gallbladder issues, or those limiting sodium may need to be cautious. Pre-seasoned or restaurant versions can be much saltier and hotter than expected.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.