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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

Energía

274 kcal

Energía

1146 kJ

Grasa

17g

of which saturates

4.6g

Carbohydrate

4.1g

of which sugars

3.6g

Fibra

0.5g

Proteína

27g

Sal

0.98g

Alcohol

0g

Agua

51g

Colesterol

120mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0.1µg

Vitamina E

0.23mg

Vitamina C

Trace

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.11mg

Niacin (B3)

6.2mg

Vitamin B6

0.27mg

Vitamina B12

1µg

Ácido fólico

10µg

Calcio

42mg

Hierro

1.3mg

Magnesio

27mg

Phosphorus

200mg

Potasio

350mg

Sodio

390mg

Zinc

1.6mg

Cobre

0.09mg

Selenio

17µg

Iodine

6µg

Other types of chicken wings

Alimentos

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.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente