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Poultry · Chicken

Chicken wings

Small, fatty wing joints with plenty of skin; the classic for Buffalo wings, sticky glazes and frying.

Also called: wings

A kind of chicken

3 recipes with it

What it is

Chicken wings are made of three parts: the drumette, the flat (wingette) and the bony tip, often removed and used for stock. They have a high ratio of skin and connective tissue to meat, which makes them rich and crisp when fried, grilled or roasted.

How it’s used

  • Buffalo wings with blue cheese dip
  • Korean fried chicken and sticky soy-garlic glazes
  • Barbecued or oven-roasted with spices
  • Stock from the tips

Characteristics

Taste
Rich and savoury.
Texture
Crisp skin over tender meat when cooked well.
When cooked
Benefits from fairly long, hot cooking to render the fat and crisp the skin; drying the skin first (or a little baking powder) helps it crisp.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge or freeze.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Raw poultry can carry Salmonella and Campylobacter. Cook until the thickest part reaches 74 °C (165 °F) and juices run clear.
  • Do not rinse raw poultry under the tap, which splashes bacteria around the sink; keep it on the bottom shelf of the fridge and use separate boards and knives from ready-to-eat food.

Nutrition per 100 g

Energy
191 kcal
Protein
17.52 g
Carbohydrate
0 g
Fat
12.85 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Chicken, broilers or fryers, wing, meat and skin, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with chicken wings

More chicken