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Protein-rich
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Sauced chicken wings (150 g) has 420 calories. That works out to 280 calories per 100 g. It contains 6.3 g of carbs, 32.3 g of protein, 30.2 g of fat and 0.3 g of fiber. Its 36 µg of Selenium covers 65% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 3 piece (medium) · 150 g
420
KCAL / 150G
Carbs
6.3g
· 2% DV
Protein
32.3g
· 65% DV
Fat
30.2g
· 39% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 30% · Fat 64%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 420 kcal | |
| Total fat | 30.2 g | 39% |
| Saturated fat | 8.32 g | 42% |
| Trans fat | 0.18 g | |
| Sodium | 975 mg | 42% |
| Total carbohydrate | 6.3 g | 2% |
| Fiber | 0.3 g | 1% |
| Protein | 32.3 g | 65% |
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 |
|---|---|---|
| 3 piece (medium) | 150 g | 420 kcal |
| 1 piece (extra small) | 35 g | 98 kcal |
| 1 piece (small) | 50 g | 140 kcal |
| 100 g | 100 g | 280 kcal |
| 2 piece (medium) | 100 g | 280 kcal |
| 1 serving (medium) | 150 g | 420 kcal |
| 4 piece (large) | 200 g | 560 kcal |
| 1 serving (large) | 250 g | 700 kcal |
| 6 piece (jumbo) | 300 g | 840 kcal |
Calculated from 280 calories per 100 g.
Sauced chicken wings can be coated with Buffalo-style hot sauce, barbecue sauce, honey mustard, or garlic sauce. For a classic Buffalo-style coating, toss cooked wings with hot sauce and melted butter; add the sauce after cooking to keep the skin crisp.
Keep sauced chicken wings crisp by drying them well before cooking and adding the sauce only after they are browned and cooked through. If you want a sticky glaze, return them to the oven briefly rather than soaking them in sauce.
No, sauced chicken wings are a broad dish, while Buffalo wings are a particular style usually coated in a spicy butter-and-hot-sauce mixture. Barbecue, honey mustard, and other coatings are also common versions of sauced wings.
Yes, an air fryer works well for sauced chicken wings. Arrange the wings in a single layer, turn them as they cook, and toss them with sauce afterward. Crowding the basket traps steam and makes the skin less crisp.
For crisp sauced chicken wings, add most of the sauce after baking. Sugary sauces can burn during a long bake, while adding sauce at the end lets the skin stay crisp; briefly bake again if you want a tacky glaze.
Ranch or blue cheese dip is a classic match for spicy sauced chicken wings because its creamy, cooling texture balances the heat. For barbecue or honey-glazed wings, serve a tangy slaw or a simple mustard dip instead.
Yes, you can cook chicken wings from frozen, but they need more time and should be separated as they thaw during cooking. Cook them until the thickest part reaches 165°F (74°C), then coat them with sauce.
Cooked sauced chicken wings keep for 3–4 days in a covered container in the refrigerator. Refrigerate them promptly after serving, and reheat leftovers until steaming hot; discard wings that have been left out for more than two hours.
Reheat sauced chicken wings in an oven or air fryer rather than relying on a microwave, which can soften the skin. Warm them until hot throughout, and add a little fresh sauce afterward if the coating has dried out.
Celery and carrot sticks are traditional accompaniments to spicy sauced chicken wings, especially Buffalo-style wings. Their fresh crunch and mild flavor contrast with the hot, rich coating, while a creamy dip helps temper the heat.
Vitamins
B3
9.75mg · 61% DV
B6
0.52mg · 31% DV
B5
1.17mg · 23% DV
B12
0.52µg · 22% DV
Minerals
Selenium
36µg · 65% DV
Sodium
975mg · 42% DV
Phosphorus
263mg · 38% DV
Zinc
3.08mg · 28% DV
Potassium ⭐
323mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 420 calories in 3 piece (medium) (150 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.
Sauced chicken wings are chicken wing pieces, usually cooked with the skin on and coated in a seasoned sauce. The sauce may be spicy, sweet, tangy or a mix; there is no single origin or standard recipe for the dish.
They are commonly served hot as a shareable snack, party food or casual main, with sides such as salad, vegetables or fries. They provide plenty of protein, while the skin and sauce can also make them rich in fat. For a lighter plate, bake the wings and serve the sauce on the side, with fresh vegetables alongside.
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
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.32g
MONOUNSATURATED
12.68g
POLYUNSATURATED
6.07g
Omega 6:3 ratio 30.4:1
Above the ideal 4:1 (30.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.