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Fried chicken wings
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Fried chicken wings has 290 calories. It contains 8.5 g of carbs, 20.5 g of protein, 19.5 g of fat and 0.2 g of fiber. Its 4.5 mg of B3 covers 28% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
290
KCAL / 100G
Carbs
8.5g
· 3% DV
Protein
20.5g
· 41% DV
Fat
19.5g
· 25% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 28% · Fat 60%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 290 kcal | |
| Total fat | 19.5 g | 25% |
| Saturated fat | 5.3 g | 27% |
| Trans fat | 0.15 g | |
| Sodium | 670 mg | 29% |
| Total carbohydrate | 8.5 g | 3% |
| Fiber | 0.2 g | 1% |
| Protein | 20.5 g | 41% |
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 |
|---|---|---|
| 1 serving (medium) | 150 g | 435 kcal |
| 1 piece (extra small) | 20 g | 58 kcal |
| 2 piece (small) | 40 g | 116 kcal |
| 100 g | 100 g | 290 kcal |
| 5 piece (medium) | 100 g | 290 kcal |
| 8 piece (large) | 160 g | 464 kcal |
| 10 piece (large) | 200 g | 580 kcal |
| 1 serving (large) | 250 g | 725 kcal |
Calculated from 290 calories per 100 g.
For extra-crispy fried chicken wings, pat them thoroughly dry before coating and fry in small batches. Crowding the pan lowers the oil temperature and traps steam, which can leave the coating soft instead of crisp.
The coating on fried chicken wings often slips off because the skin is wet, the coating is too loose, or the wings are turned too soon. Dry the wings first, press the coating on firmly, and let the crust set before moving them.
Oil around 350°F (175°C) is a practical target for frying chicken wings. If it is much cooler, the coating can absorb oil; if it is too hot, the outside may brown before the meat near the bone is cooked through.
Fried chicken wings should reach 165°F (74°C) in the thickest part of the meat, measured without touching the bone. A food thermometer is more reliable than judging doneness by browned skin, since wings can color before the meat is fully cooked.
Buffalo sauce is a classic choice for fried chicken wings, while barbecue, honey mustard, and garlic-parmesan sauces offer milder alternatives. Toss the wings in sauce just before serving so the coating does not lose its crunch while sitting.
No. Fried chicken wings are a cooking style, while Buffalo wings are typically fried wings coated in a tangy, buttery hot-pepper sauce. Buffalo wings are commonly served with celery and a blue-cheese dip.
Yes, you can make a baked version of fried chicken wings, though the texture differs from deep-fried wings. Arrange dried wings on a rack over a tray so hot air reaches underneath, and turn them during baking for more even browning.
Fried chicken wings keep for three to four days in the refrigerator when placed in a covered container within two hours of cooking. Refrigerate them promptly rather than leaving them out, and reheat only the portion you plan to eat.
Reheat fried chicken wings in an oven or air fryer to help the coating crisp up again. Spread them in a single layer and heat until hot throughout; microwaving is quicker but tends to soften the crust.
Yes, fried chicken wings can be frozen after they have cooled. Pack them airtight to limit freezer burn, thaw them in the refrigerator, and reheat them in an oven or air fryer; the coating may be less crisp than when freshly cooked.
Vitamins
B3
4.5mg · 28% DV
B5
0.9mg · 18% DV
B12
0.4µg · 17% DV
B6
0.25mg · 15% DV
Minerals
Sodium
670mg · 29% DV
Selenium
14µg · 25% DV
Phosphorus
160mg · 23% DV
Zinc
1.5mg · 14% DV
Potassium ⭐
180mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 290 calories in 100 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.
Fried chicken wings are chicken wing pieces seasoned, often coated in flour or breadcrumbs, and cooked in hot oil. Their appeal is the contrast between a crisp outside and juicy meat around the bone, and they are usually eaten by hand with a dipping sauce.
Popularised in the United States and now served worldwide, they’re common as a casual snack, party food or main alongside chips, slaw or salad. They provide protein, but frying also makes them relatively high in fat. Pair them with fresh vegetables for balance, or bake the wings instead when you’d like a lighter version.
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.3g
MONOUNSATURATED
7.2g
POLYUNSATURATED
4.1g
Omega 6:3 ratio 21.7:1
Above the ideal 4:1 (21.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.