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Rich in protein, moderate fat, source of B vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
216
KCAL / 100G
Carbs
0g
· 0%
Protein
18g
· 33%
Fat
16g
· 67%
Fiber
0g
Vitamins
B3
4.5mg · 28% DV
B5
0.9mg · 18% DV
B12
0.4µg · 17% DV
B6
0.26mg · 15% DV
Minerals
Selenium
15µg · 27% DV
Phosphorus
140mg · 20% DV
Zinc
2mg · 18% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
4.5g
MONOUNSATURATED
6.2g
POLYUNSATURATED
3g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
Baking usually gives more even cooking and may let some fat render off. Pan-frying can crisp the skin faster, but it also raises the chance of burning and grease splatter.
Try to cook pieces of similar size without overcrowding the pan or tray. The safest approach is to check the thickest part with a food thermometer.
It can improve tenderness on the surface and add flavor, especially with salt, yogurt, citrus, or vinegar-based marinades. Leaving it too long in a very acidic marinade can make the texture mushy.
It can fit into a post-workout meal because it provides protein. Pairing it with vegetables and, if needed, a carbohydrate source makes the meal more balanced.
Because it is a fattier cut, some people may find it sits heavier late in the evening. Baking instead of deep-frying and keeping sides lighter can make it easier to tolerate.
Fresh, crunchy sides such as salad, slaw, roasted vegetables, or yogurt-based dips balance its richer flavor well. These pairings can also make the meal feel less greasy.
If it was thawed safely in the refrigerator, cooking it first and then freezing is the safer option. Refreezing it raw can reduce quality and may increase food safety risk if it was left out too long.
Store it in a sealed container and eat it within a short time for best safety and quality. If the smell, texture, or color seems off, discard it.
That depends on your goal: chicken breast is usually leaner, while wing upper is often chosen for juicier texture and stronger flavor. If satisfaction and taste matter most, wing upper may feel more enjoyable.
People limiting fat intake, those with sensitive digestion, or anyone eating it with salty sauces should watch portion size and preparation method. Because it is a bony cut, extra care is also needed when serving children or older adults.
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.