| Food database and calorie counter |
Source: Generic |
4 oz, with bone cooked, without skin (yield after bone removed)
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Nutrition Facts
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Serving Size 4 oz, with bone of cooked, without skin (yield after bone removed)
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| Amount Per Serving |
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Calories from Fat 35
Calories 96
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| % Daily Values* |
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Total Fat
3.87g
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6% |
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Saturated Fat
1.076g
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5% |
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Polyunsaturated Fat
0.847g
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Monounsaturated Fat
1.242g
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Cholesterol
40mg
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13% |
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Sodium
199mg
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8% |
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Potassium
100mg
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Total Carbohydrate
0g
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0% |
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Dietary Fiber
0g
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0% |
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Sugars
0g
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Protein
14.5g
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| Vitamin A
0% |
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Vitamin C
0% |
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| Calcium
1% |
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Iron
3% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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Calorie Breakdown:
Carbohydrate (0%)
Fat (38%)
Protein (62%)
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* Based on a RDI of 2000 calories
 Photos
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Nutrition summary:
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Calories
96
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Fat
3.87g
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Carbs
0g
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Protein
14.5g
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| There are 96 calories in 4 ounces, with bone of cooked, without skin Chicken Wing (Skin Not Eaten). |
| Calorie breakdown: 38% fat, 0% carbs, 62% protein. |
Other Common Serving Sizes:
| Serving Size |
Calories |
1 oz, with bone (yield after cooking, bone and skin removed) |
12 |
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1 oz, with bone raw, without skin (yield after cooking, bone removed) |
16 |
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1 oz, with bone cooked, without skin (yield after bone removed) |
24 |
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1 oz, with bone cooked (yield after bone and skin removed) |
24 |
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1 "drummette" (mini drumstick from a wing) |
24 |
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1 small (yield after cooking, bone and skin removed) |
34 |
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1 medium (yield after cooking, bone and skin removed) |
40 |
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1 large (yield after cooking, bone and skin removed) |
52 |
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100 g |
201 |
Related Types of Chicken Wings:
Related Types of Chicken:
See Also:
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Chicken Wing Meat and Skin (Broilers or Fryers, Batter, Fried, Cooked)
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Chicken Wing Meat and Skin (Broilers or Fryers, Flour, Fried, Cooked)
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Chicken Wing Meat and Skin (Broilers or Fryers, Stewed, Cooked)
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Chicken Wing Meat (Broilers or Fryers, Flour, Fried, Cooked)
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Chicken Wing Meat (Broilers or Fryers, Roasted, Cooked)
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on 02 March 2014
