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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

Fat

17g

of which saturates

4.6g

Carbohydrate

4.1g

of which sugars

3.6g

Fibre

0.5g

Protein

27g

Salt

0.98g

Alcohol

0g

Water

51g

Cholesterol

120mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

0.1µg

Vitamin E

0.23mg

Vitamin C

Trace

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.11mg

Niacin (B3)

6.2mg

Vitamin B6

0.27mg

Vitamin B12

1µg

Folate

10µg

Calcium

42mg

Iron

1.3mg

Magnesium

27mg

Phosphorus

200mg

Potassium

350mg

Sodium

390mg

Zinc

1.6mg

Copper

0.09mg

Selenium

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.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published