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Chicken wings, marinated, meat and skin, barbecued

These are marinated chicken wings, barbecued with the meat and skin included. The figures cover chilled and frozen products with American-style, Chinese-style, and hot and spicy marinades. They mainly provide protein and fat. Per 100g, they contain 27g of protein and 17g of fat, including 4.6g of saturated fat, along with 0.98g of salt.

Protein is needed for the growth and repair of body tissues. The skin contributes to the fat content, while marinades can add salt and sugar. The saturated fat and salt content are points to consider for people monitoring these in their diet. Values may vary between products and recipes. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

274 kcal

Energy

1146 kJ

Graisse

17g

of which saturates

4.6g

Carbohydrate

4.1g

of which sugars

3.6g

Fibre

0.5g

Protéines

27g

Sel

0.98g

Alcool

0g

Eau

51g

Cholestérol

120mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

0.1µg

Vitamine E

0.23mg

Vitamine C

Trace

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.11mg

Niacin (B3)

6.2mg

Vitamine B6

0.27mg

Vitamine B12

1µg

Folate

10µg

Calcium

42mg

Fer

1.3mg

Magnésium

27mg

Phosphorus

200mg

Potassium

350mg

Sodium

390mg

Zinc

1.6mg

Copper

0.09mg

Sélénium

17µg

Iodine

6µg

Other types of chicken wings

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chicken wings, marinated, meat and skin, barbecued, weighed with bone

179 kcal

18g

11g

0.3g

About these figures

Values are per 100g of the food as described (4 samples including American and Chinese style and hot and spicy wings, chilled and frozen). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine