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High protein, with higher fat and sodium due to breading and frying
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Breaded fried chicken wings (120 g) has 366 calories. That works out to 305 calories per 100 g. It contains 13 g of carbs, 25.7 g of protein, 23 g of fat and 0.7 g of fiber. Its 8.2 mg of B3 covers 51% of the Daily Value. Its glycemic index is 52 (low), so it raises blood sugar slowly.
Selected: 3 piece (medium) · 120 g
366
KCAL / 120G
Carbs
13g
· 5% DV
Protein
25.7g
· 51% DV
Fat
23g
· 29% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 28% · Fat 58%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 366 kcal | |
| Total fat | 23 g | 29% |
| Saturated fat | 6.12 g | 31% |
| Trans fat | 0.12 g | |
| Sodium | 624 mg | 27% |
| Total carbohydrate | 13 g | 5% |
| Fiber | 0.7 g | 3% |
| Protein | 25.7 g | 51% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 3 piece (medium) | 120 g | 366 kcal |
| 1 piece (small) | 40 g | 122 kcal |
| 2 piece (medium) | 80 g | 244 kcal |
| 100 g | 100 g | 305 kcal |
| 1 cup (shredded) | 140 g | 427 kcal |
| 1 serving (medium) | 150 g | 458 kcal |
| 5 piece (large) | 200 g | 610 kcal |
| 1 serving (large) | 250 g | 763 kcal |
| 8 piece (jumbo) | 320 g | 976 kcal |
Calculated from 305 calories per 100 g.
Breaded fried chicken wings are chicken wings coated in a breading, often made with flour or breadcrumbs, then fried. Recipes may use egg to help the coating stick and add seasonings to the breading.
For crispy breaded fried chicken wings, pat the wings dry before coating and press the breading onto every surface. Fry them in batches rather than crowding the pan, so the coating can brown instead of steaming.
The breading on chicken wings usually falls off when the wings are wet, the coating layers have not adhered, or the wings are moved too soon. Pat them dry and let the coated wings rest briefly before frying.
Yes, you can cook breaded fried chicken wings in an air fryer. Arrange them in a single layer, lightly oil the coating to help it crisp, and check that the chicken is thoroughly cooked before serving.
Yes, breaded fried chicken wings can be baked in the oven. Space them apart on a lined tray and turn them partway through cooking; baking on a wire rack helps hot air crisp the underside.
Buffalo sauce, barbecue sauce, ranch, blue cheese dressing, and honey mustard all work with breaded fried chicken wings. Serve the sauce on the side if you want the breading to stay crisp.
Serve breaded fried chicken wings with coleslaw, potato wedges, corn, or a crisp green salad. A fresh, crunchy side balances the rich coating, while a dip lets everyone choose how much sauce to add.
Refrigerate leftover breaded fried chicken wings promptly in a covered container and eat them within three to four days. Do not leave cooked chicken sitting at room temperature for more than two hours.
Reheat breaded fried chicken wings in an oven or air fryer to help the coating crisp again. Spread the pieces apart and heat until the chicken is hot throughout; a microwave tends to soften the breading.
Yes, breaded fried chicken wings can be frozen after they have cooled. Freeze the pieces separately first, then transfer them to a sealed freezer-safe container; thaw safely and reheat until hot throughout.
Vitamins
B3
8.16mg · 51% DV
B5
1.14mg · 23% DV
B6
0.38mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
216mg · 31% DV
Sodium
624mg · 27% DV
Zinc
2.04mg · 19% DV
Potassium ⭐
288mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 366 calories in 3 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Breaded fried chicken wings are chicken wings coated in a seasoned crumb or flour mixture and fried until crisp. The coating gives way to tender meat with a savoury, rich flavour. They are a casual dish rather than one tied to a single origin, and are commonly served as a shareable snack or starter. In many English-speaking settings, you’ll find them at pubs, takeaways and gatherings, often with dipping sauce and a side of fries or vegetables.
They provide protein, but the breading and frying also make them relatively high in fat and sodium. Pairing them with a fresh salad or vegetables, and keeping the dip on the side, can make the meal feel lighter.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.12g
MONOUNSATURATED
8.88g
POLYUNSATURATED
4.8g
Omega 6:3 ratio 40.8:1
Above the ideal 4:1 (40.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.