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High-protein, low-carb, low-fat grilled chicken wings
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
185
KCAL / 100G
Carbs
0g
· 0%
Protein
29.5g
· 65%
Fat
7.2g
· 35%
Fiber
0g
Vitamins
B3
8.9mg · 56% DV
B6
0.42mg · 25% DV
B5
1.1mg · 22% DV
Biotin
4µg · 13% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
220mg · 31% DV
Zinc
2mg · 18% DV
Potassium ⭐
255mg · 8% 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
1.9g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
A low-sugar, low-oil marinade usually does not change the protein content in a meaningful way. Heavy sauces can raise the overall fat, sugar, and calorie content.
Wings dry out when they are overcooked and lose moisture. Cooking over controlled heat, avoiding excessive time on the grill, and letting them rest briefly helps keep them juicier.
Yes, they can work well after training because they provide a lot of protein. Pairing them with vegetables and, if needed, a carbohydrate source can make the meal more balanced.
That depends more on portion size and what you eat with them than on the wings alone. Plain grilled wings are usually easier to tolerate than wings covered in rich sauces or served with fried sides.
Chicken wings are usually fattier than breast meat, but that does not automatically make them unhealthy. The cooking method, portion, and sauces matter a lot.
They go well with salads, grilled vegetables, yogurt-based dips, and roasted vegetables. These sides can add volume and variety without relying on sugary sauces.
If cooled promptly and stored in a sealed container, they are generally best eaten within 3 to 4 days. Leaving them out too long at room temperature increases food safety risk.
Yes, cooked wings freeze well when packed tightly to limit air exposure. For the best texture, thaw them safely and reheat gently rather than overcooking them again.
No, the skin is optional. It adds flavor and fat, so removing it can make the meal lighter.
People watching their sodium intake should be cautious with salty rubs, marinades, and bottled sauces. Anyone at higher risk from foodborne illness should also make sure the chicken is thoroughly cooked and stored safely.
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.