Chicken Wing Sections

Nutritional Info

Nutrition Facts

27 servings per container
Serving Size: 4 oz (112 g)


Amount Per Serving and/or % Daily Value*

Total Fat16 g (21%)
     Saturated Fat4.5 g (23%)
     Polyunsaturated Fat3.5 g
     Monounsaturated Fat6 g
     Trans Fat0 g
Cholesterol80 mg (27%)
Sodium190 mg (8%)
Total Carbohydrate0 g (0%)
     Dietary Fiber0 g (0%)
     Sugars0 g
Protein19 g (38%)

Potassium190 mg (4%)
Vitamin D0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

160 oz.

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Chicken Wing Sections
Product Details

Contains up to 10% chicken broth, salt, natural flavorings, Product Protected By Ice Glaze. All Natural. No artificial ingredients, minimally processed. **Federal Regulations Prohibit The Use Of Added Hormones Or Steroids In Chicken. Inspected For Wholesomeness By U.S. Department Of Agriculture. No antibiotics ever. First and Second Sections Chicken Wings. 19g Protein per serving. + Chicken raised with: No Antibiotics ever. No added hormones or steroids. Product of U.S.A.


Uncooked. Keep Frozen. Cook From Frozen. No Thawing Required. Cooking Instructions. Stove Top- 1. Add 1 tablespoon oil with 2 tablespoons of chicken broth and wings to a cold skillet; cover. 2.Heat skillet to MEDIUM HIGH and cook covered 28 to 30 minutes, turning2 or 3 times, until wings are lightly browned and internal temperature on instant thermometer reaches 180 degrees. (Cook thawed wings 16-18 minutes). Conventional Oven; 1. reheat oven to 375 degrees. 2. Bake frozen wings 60 to 65 minutes or until internal temperature on instant thermometer reaches 180 degrees. (Bake thawed wings 16 to 18 minutes). Appliances may vary. Cooking times approximate. Adjust accordingly to ensure internal temperature reaches 180 degrees.


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