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Protein source, grilled, lower fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 43%
Fat
13.5g
· 57%
Fiber
0g
Vitamins
B3
4.2mg · 26% DV
B6
0.38mg · 22% DV
Biotin
6µg · 20% DV
B12
0.45µg · 19% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
145mg · 21% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% 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
3.7g
MONOUNSATURATED
5.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 18.9:1
Above the ideal 4:1 (18.9:1).
Cook the wings in a single layer over high but controlled heat, turning them regularly. Letting them rest for a few minutes after cooking helps retain their juices.
Fat dripping from the skin can cause flare-ups, while sugary sauces darken very quickly. Cook wings mostly over indirect heat and brush on sweet sauce near the end.
No; salt, spices, and a short rest can provide plenty of flavor. Marinades with yogurt, lemon, or vinegar can tenderize the surface, but leaving wings too long may make the texture soft.
The most reliable check is an internal temperature of at least 74°C (165°F) in the thickest part. The meat should not look raw near the bone and the juices should run clear; darker color close to the bone alone does not always mean the chicken is undercooked.
Either method can fit into a balanced diet; the main concerns are charring and heavy oily or sugary sauces. Limiting direct flames and avoiding heavily blackened pieces are sensible steps.
The skin provides much of the wing’s richness and crisp texture. For a lighter meal, cook the wings with the skin on to protect the meat, then remove it before eating if preferred.
A lemony salad, grilled vegetables, yogurt-based dips, or a whole-grain side all pair well with wings. Vegetables and salad add freshness and make the meal feel more balanced.
Grilled chicken wings can contribute protein to a post-workout meal. After prolonged or intense training, pair them with a carbohydrate food such as potatoes, rice, bread, or grains to support recovery.
Refrigerate cooked wings within two hours, or within one hour in very hot conditions. Stored in an airtight container, they generally keep for 3 to 4 days; reheat until hot throughout.
Yes. Cool cooked wings, pack them in an airtight freezer-safe container or bag, and freeze them. Thaw in the refrigerator and reheat thoroughly before eating.
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Nutrition data compiled from USDA FoodData Central and scientific sources.