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High in protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Roasted chicken wings (90 g) has 239 calories. That works out to 266 calories per 100 g. It contains 0 g of carbs, 27.2 g of protein, 14.5 g of fat and 0 g of fiber. Its 7 mg of B3 covers 44% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 2 piece (medium) · 90 g
239
KCAL / 90G
Carbs
0g
· 0% DV
Protein
27.2g
· 54% DV
Fat
14.5g
· 19% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 45% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 239 kcal | |
| Total fat | 14.5 g | 19% |
| Saturated fat | 4.05 g | 20% |
| Trans fat | 0.07 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 27.2 g | 54% |
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 |
|---|---|---|
| 2 piece (medium) | 90 g | 239 kcal |
| 1 piece (small) | 45 g | 120 kcal |
| 100 g | 100 g | 266 kcal |
| 4 ounce (medium) | 113 g | 301 kcal |
| 1 serving (medium) | 120 g | 319 kcal |
| 3 piece (large) | 135 g | 359 kcal |
| 1 cup (shredded) | 140 g | 372 kcal |
| 1 serving (large) | 180 g | 479 kcal |
| 5 piece (jumbo) | 225 g | 599 kcal |
Calculated from 266 calories per 100 g.
Roast chicken wings by seasoning them and cooking them in a hot oven or over a grill, turning them so they brown evenly. Pat the wings dry first, and arrange them in a single layer rather than crowding the pan.
For crispy roasted chicken wings, dry the skin thoroughly before cooking and leave space between the pieces. A rack helps air circulate underneath; finish with stronger direct heat, watching closely so the skin browns without burning.
Roasted chicken wings take different amounts of time depending on their size and the heat of the oven or grill. Use a food thermometer rather than relying only on timing: the thickest part should reach 165°F (74°C), away from the bone.
No, leave roasted chicken wings uncovered if you want browned, crisp skin. Covering them traps steam and softens the skin; if the surface is browning too quickly, move the pan farther from the heat instead.
Roasted chicken wings often stick when the grill is not hot enough or they are turned too soon. Start with clean, preheated grates and let the wings cook until they release easily before turning them.
A simple mix of salt, black pepper, garlic, and paprika works well on roasted chicken wings. For a smoky flavor, add smoked paprika; coat the wings evenly and avoid putting sugary sauces on early, as they can burn.
Yes, you can cook chicken wings from frozen, but they take longer and may brown less evenly than thawed wings. Separate pieces as they loosen, and check the thickest part with a thermometer to confirm it reaches 165°F (74°C).
Roasted chicken wings keep for 3–4 days in the refrigerator when stored in a covered container. Refrigerate leftovers promptly rather than leaving them out, and reheat only the portion you plan to eat.
Yes, roasted chicken wings can be frozen. Let them cool, pack them airtight, and freeze them promptly; thaw them in the refrigerator before reheating for a more even result and better texture.
Reheat roasted chicken wings in the oven, loosely covered at first, then uncover them briefly to crisp the skin. A skillet also works; add a small splash of water and cover until hot, then uncover to restore some browning.
Vitamins
B3
7.02mg · 44% DV
B6
0.38mg · 22% DV
B5
0.95mg · 19% DV
Biotin
4.5µg · 15% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
198mg · 28% DV
Zinc
1.89mg · 17% DV
Iron
1.08mg · 6% DV
Potassium ⭐
201mg · 6% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 239 calories in 2 piece (medium) (90 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.
Roasted chicken wings are chicken wings cooked over embers or in an oven until the skin is browned and the meat is cooked through. They’re often smoky and crisp at the edges, with juicy meat around the bone. In Turkey, they’re a familiar choice at grill restaurants and barbecues, served with salad, sumac-dressed onions, flatbread or rice; elsewhere, they’re commonly paired with dips and vegetables or served as a casual snack. They provide plenty of protein and no carbohydrates, while the skin adds fat. For a lighter meal, serve a modest portion with a generous salad and go easy on rich sauces.
High
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 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
4.05g
MONOUNSATURATED
5.85g
POLYUNSATURATED
2.79g
Omega 6:3 ratio 37.3:1
Above the ideal 4:1 (37.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.