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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
238
KCAL / 100G
Carbs
0g
· 0%
Protein
30.2g
· 51%
Fat
13.1g
· 49%
Fiber
0g
Vitamins
B3
8.1mg · 51% DV
B6
0.42mg · 25% DV
B5
1.15mg · 23% DV
Biotin
6µg · 20% 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
3.5g
MONOUNSATURATED
5.1g
POLYUNSATURATED
2.6g
Omega 6:3 ratio 29.4:1
Above the ideal 4:1 (29.4:1).
Very high heat for too long can dry the meat out. Roasting until just cooked, then finishing briefly for browning and letting it rest, helps keep it juicier.
The chicken itself still provides the same basic protein, but the marinade can add fat, sugar, and sodium. Sweet sauces in particular can turn a zero-carb meat into a higher-carb dish.
They are often more comfortable after training because they provide protein. Before exercise, their fat content may make them feel heavier or slower to digest for some people.
Vegetables, salad, or a yogurt-based side can round out the meal well. If you want more energy or recovery support, adding a carb source like rice or potatoes can make sense.
It depends on your goal. Chicken breast is usually chosen when someone wants a leaner option, while wings are often preferred for flavor and satisfaction.
Cooked chicken wings usually keep for about 3 to 4 days when refrigerated promptly. Store them in a sealed container and reheat thoroughly before eating.
Yes, cooked wings freeze well if wrapped tightly or stored in an airtight container. For better texture, reheat them in the oven or air fryer rather than the microwave.
Microwaving tends to soften the skin. An oven, air fryer, or hot pan is usually better for bringing back crispness.
They can fit into a diet, but eating the same cut daily can limit variety. Rotating protein sources and including plenty of plant foods is a more balanced habit.
No. Bone marrow, roasting conditions, and marinades can leave a pink tint even when the chicken is properly cooked; what matters is that it has been cooked through safely.
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Nutrition data compiled from USDA FoodData Central and scientific sources.