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High in protein, high in fat, fried with crispy coating
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
290
KCAL / 100G
Carbs
8.5g
· 12%
Protein
23.5g
· 32%
Fat
18.5g
· 56%
Fiber
0.4g
Vitamins
B3
6.8mg · 43% DV
B5
1.05mg · 21% DV
Biotin
6µg · 20% DV
B6
0.32mg · 19% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
185mg · 26% DV
Sodium
520mg · 23% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
4.8g
MONOUNSATURATED
7.1g
POLYUNSATURATED
3.6g
Omega 6:3 ratio 40:1
Above the ideal 4:1 (40:1).
Yes. Reheating them in an oven or air fryer usually keeps the coating crisper than using a microwave.
If cooled promptly and refrigerated, they are usually best eaten within 3–4 days. Leaving them at room temperature for too long increases food safety risk.
Yes, cooked wings can be frozen if wrapped well. For the best texture after thawing, reheat them in the oven or air fryer rather than the microwave.
The protein does not disappear; fried chicken wings still provide plenty of protein. Frying mainly adds coating and fat, which makes the food heavier overall.
Pairing them with salad, roasted vegetables, or a yogurt-based dip can make the meal feel less heavy. These sides add freshness and help balance the richness of fried food.
Because they are fried and relatively heavy, they are usually less comfortable right before training. Many people tolerate them better after exercise or a few hours before it.
For some people, yes. Their fatty, fried texture may worsen indigestion, thirst, or reflux when eaten close to bedtime.
The biggest difference is the cooking method. Fried wings have a crunchy coating and richer texture, while grilled wings are usually simpler and less oily.
People with gluten or egg allergy need to be cautious because the coating commonly contains both. Fried foods may also aggravate reflux or gallbladder-related discomfort in sensitive individuals.
Use oil that is hot enough before frying, and avoid overcrowding the pan or fryer. Letting the wings rest on a rack instead of sitting in oil also helps keep them crisp.
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.