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High-protein chicken seasoned with chili
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
221
KCAL / 100G
Carbs
0.5g
· 1%
Protein
24.3g
· 44%
Fat
13.4g
· 55%
Fiber
0.2g
Vitamins
B3
7.8mg · 49% DV
B6
0.38mg · 22% DV
B5
0.92mg · 18% DV
B12
0.31µg · 13% DV
Minerals
Selenium
24.5µg · 45% DV
Phosphorus
190mg · 27% DV
Zinc
2mg · 18% DV
Potassium ⭐
245mg · 7% 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
3.65g
MONOUNSATURATED
5.55g
POLYUNSATURATED
2.65g
Omega 6:3 ratio 27.2:1
Above the ideal 4:1 (27.2:1).
Pat the chicken very dry, leave space between pieces on the tray, and cook at a high oven temperature or in an air fryer. A light coating of oil helps the skin brown, while overcrowding causes steaming instead of crisping.
Skin-on pieces tend to stay juicier and develop a crisp finish, especially when roasted. Removing the skin after cooking is an option if you prefer a less rich meal.
No. Chili powder itself is a spice and is not what makes wings less balanced; sugary glazes, heavy breading, and creamy dips are more likely to change the overall dish.
Use a food thermometer in the thickest part of the meat, avoiding the bone, and cook chicken until it reaches a safe internal temperature. Meat that is no longer pink near the bone is not as reliable a test as temperature.
Yes, marinating overnight in the refrigerator can deepen flavor. Avoid highly acidic marinades for too long, as they can make the surface texture soft or mushy.
Cooling sauces such as plain yogurt with herbs, tzatziki, or a yogurt-lime dip complement the heat well. For a brighter alternative, serve with lemon, fresh herbs, or a vinegar-based slaw.
Wings and drumsticks generally remain moist and flavorful after reheating, making them practical for meal prep. Chicken breast is leaner, but it can dry out more easily if overcooked.
Yes, provided they were chilled promptly after cooking and reheated until steaming hot throughout. An oven or air fryer usually restores the skin’s texture better than a microwave.
Chili flakes and garlic can become bitter when they scorch at high heat. Mix spices with oil or a wet marinade, and add delicate spices later in cooking if your recipe tends to burn.
People with reflux, ulcers, or a sensitivity to spicy foods may find chili worsens burning or digestive discomfort. Those monitoring salt intake should also check packaged seasoning blends and sauces, which can be high in sodium.
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.