17 kcal P 0.49g C 3.32g F 0.16g
🍗 Poultry Products
Calories in Chicken wing, meat and skin
The Buffalo wing was invented as a late-night snack to use up an otherwise overlooked scrap cut.
167 kcal
What makes chicken wing so powerful?
In 1964, Teressa Bellissimo at the Anchor Bar in Buffalo, New York, deep-fried chicken wings—typically discarded or used for stock—and tossed them in hot sauce and butter to feed her son and his friends. Before this, wings were considered scrap parts, often sold for mere cents per pound. The unique anatomy of the wing, containing a high ratio of skin to meat, is exactly what makes it so well-suited for high-heat cooking. Chicken skin is rich in collagen, which renders into gelatin during cooking, creating a crispy exterior while keeping the underlying meat moist. The subcutaneous fat layer also acts as an insulator. When fried at high temperatures, the water inside the skin rapidly turns to steam, escaping through micro-pores and leaving behind a dehydrated, crispy protein matrix. This structural transformation is why boiled or steamed wings often have rubbery skin, while deep-fried or baked wings achieve a distinct crunch. The skin's fat also carries fat-soluble flavor compounds, making it the perfect vehicle for spice rubs and sauces.
High skin-to-meat ratio
This cut has more skin per ounce than thighs or breasts, maximizing crispy surface area when cooked properly.
Collagen-rich skin
The skin's high collagen content renders into gelatin, which helps lock in moisture during high-heat cooking.
Zero effective carbs
With essentially no carbohydrates, wings rely entirely on their protein and fat content for energy.
💡 When & how to use it
To achieve crispy skin without deep-frying, bake wings on a wire rack at 425°F (218°C) for 40-45 minutes; the rack allows fat to drip away while hot air circulates. For better rendering, leave wings uncovered in the fridge overnight to dehydrate the skin. Toss them in a vinegar-based hot sauce rather than a sugary glaze to keep the carbohydrate count negligible. Pair them with a crunchy, acidic side to balance the richness.
Calories by Serving Size
100g
167 kcal
P 18.4g C -0.46g F 10.6g
1 RACC (114g)
190 kcal
P 21g C -0.5g F 12.1g
200g
334 kcal
P 36.8g C -0.9g F 21.2g
50g
84 kcal
P 9.2g C -0.2g F 5.3g
Full Nutrition Facts
Per 100g — daily values based on a 2,000 calorie diet
Nutrition Facts
Serving size: 100g
Calories 167
% Daily Value*
Total Fat 10.6g 14%
Cholesterol 98.9mg 33%
Sodium 84.1mg 4%
Total Carbohydrate -0.46g 0%
Protein 18.4g 37%
Calcium 13.6mg 1%
Iron 0.51mg 3%
Potassium 194mg 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How does Chicken wing fit your daily goals?
33 min
Walking to burn 167 kcal
8%
of 2,000 kcal daily goal
18.4g
protein (37% of daily 50g)
12
servings until 2,000 kcal
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Frequently Asked Questions
How many calories are in Chicken wing, meat and skin?
Chicken wing, meat and skin contains 167 calories per 100g. A standard serving of 1 RACC (114g) provides 190 calories. It is relatively calorie-dense, so portion control is important.
How much protein does Chicken wing, meat and skin have?
Chicken wing, meat and skin provides 18.4g of protein per 100g, which is 37% of the 50g daily recommended value. It is a good source of protein.
How many carbs are in Chicken wing, meat and skin?
Chicken wing, meat and skin contains -0.46g of carbohydrates per 100g .
Is Chicken wing, meat and skin good for weight loss?
Chicken wing, meat and skin has 167 kcal per 100g, so portions need to be monitored on a weight-loss diet. Use CalRay to track your intake accurately. Its high protein content (18.4g/100g) helps with satiety.
How do I track Chicken wing, meat and skin calories accurately?
The easiest way to track chicken wing is with CalRay. Simply snap a photo of your meal and the AI will automatically identify the food and calculate calories and macros based on the estimated portion size — no manual lookup required. You can also search by name and adjust gram weight manually.
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