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Spicy, crispy exterior, protein source, high calorie
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
10.2g
· 16%
Protein
18.5g
· 28%
Fat
16.2g
· 56%
Fiber
0.7g
Vitamins
B3
4.2mg · 26% DV
B6
0.35mg · 21% DV
Biotin
6µg · 20% DV
B5
0.9mg · 18% 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 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.
Contains these 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
6.1g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 17.8:1
Above the ideal 4:1 (17.8:1).
Use an oven or air fryer instead of a microwave to help the coating stay crisp. Reheating them in a single layer, ideally on a rack, also reduces steam buildup.
Cooked chicken is generally best eaten within 3 to 4 days when refrigerated properly. If it sat out at room temperature for too long, it is safer to discard it.
Yes, they freeze well if wrapped tightly to limit air exposure. For better texture, reheat from thawed in the oven or air fryer rather than the microwave.
Yes, a yogurt-based dip can balance heat and make the wings feel less heavy. It also adds a cooling contrast to spicy seasoning.
They are usually a better fit after training or away from exercise, because fried and spicy foods can feel heavy before a workout. People with sensitive digestion may especially notice this.
The combination of hot spices and frying can trigger reflux, indigestion, or stomach discomfort in some people. Those who are sensitive often tolerate smaller portions better.
Usually the main difference depends on the sauce and coating, not the heat itself. Spiciness alone does not change much unless the seasoning mix adds extra breading, sugar, or oil.
It means they are typically made with multiple preparation steps and ingredients such as coating, seasoning blends, and frying oil. That does not make them off-limits, but it is one reason they are often better as an occasional food than a daily staple.
The breading commonly contains wheat flour and egg, so the allergen risk is direct. In restaurants or takeaway kitchens, cross-contact can also be an issue.
Fresh salad, roasted vegetables, or a simple yogurt-based side can make the meal feel lighter and more balanced. These pairings also contrast well with the rich, spicy coating.
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.