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Spicy, protein-rich, often baked or fried
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
230
KCAL / 100G
Carbs
4.2g
· 7%
Protein
18.5g
· 33%
Fat
15.2g
· 60%
Fiber
0.7g
Vitamins
B3
4.2mg · 26% DV
B6
0.35mg · 21% DV
B12
0.5µg · 21% DV
Biotin
6µg · 20% DV
Minerals
Selenium
13µg · 24% DV
Sodium
520mg · 23% DV
Phosphorus
145mg · 21% DV
Zinc
1mg · 9% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
5.8g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Baking usually gives you more control over texture and added fat while still producing crisp skin. Frying can taste richer, but it often makes the wings heavier and more oil-rich.
Marinating helps the wings pick up flavor and can improve juiciness. Very acidic marinades, such as those with vinegar or lemon juice, can soften the surface too much if left on for too long.
Serve them with yogurt-based dips, cooling vegetables, or a squeeze of lemon to soften the heat. You can also build flavor with garlic, smoked paprika, and herbs instead of adding more chili.
They can fit after training because they provide protein. For a more balanced recovery meal, pair them with vegetables and, depending on your needs, a carbohydrate source such as rice, potatoes, or bread.
Yes, but very spicy or greasy wings may trigger indigestion or reflux in some people late in the evening. A lighter option is to choose baked wings and keep the portion moderate.
Cooked chicken wings generally keep for 3 to 4 days in the refrigerator in a sealed container. If they have sat out too long at room temperature, they should be discarded rather than reheated.
Yes, both cooked wings and raw marinated wings can be frozen. For the best texture, wrap them well to limit air exposure and reheat only once after thawing.
They pair well with fresh salads, roasted vegetables, yogurt-based sauces, and acidic sides like slaw. These combinations help balance the richness and heat.
Neither is universally better; it depends on what you want from the meal. Chicken breast is usually leaner and milder, while wings are often juicier and more flavorful because of the skin and fat.
People with reflux, gastritis, or sensitivity to hot spices may tolerate them poorly. Those watching sodium intake should also be cautious, especially when the wings are made with bottled sauces or seasoning mixes.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.