Anchor Bar wings nutrition varies by size and method; expect about 90–160 calories per wing before dips and sides.
Grilled/No Sauce
Plain Fried
Battered & Tossed
Light Sauce
- Order sauce on the side
- Swipe, don’t soak
- 2 tbsp ≈100 kcal
Lower Sodium
Classic Toss
- Even coating
- Stick to one flavor
- Pair with raw veg
Balanced
Extra Wet
- Expect more calories
- Watch salt intake
- Skip extra dip
Higher Calories
Anchor Bar Wing Nutrition Facts And Sizes
When you order a basket at the origin point for Buffalo-style wings, the calorie math comes down to three levers: wing size, cooking method, and sauce. A plain grilled wing averages about 90–100 calories. A breaded or heavily sauced one can land closer to 150–160. Most orders fall somewhere between those ranges because baskets include a mix of flats and drums, and cooks apply sauce by hand. That’s why a range beats a single number for menu planning.
Protein stays steady across styles. One mid-size piece brings roughly 7–9 grams, while fat swings with the frying oil and batter. Carbs stay near zero unless you add breading or sweet sauces. Sodium climbs fast with hot sauce, barbecue glaze, rubs, and dips. Bleu cheese, celery, and fries shift totals even more, so the cleanest comparison starts with the wing alone.
Quick Calories By Order Size
Use the ranges below to sanity-check a single basket or a shareable platter. These estimates start with the wing and add a simple sauce assumption. Your location may run larger or smaller wings. If your table likes extra-wet tosses or double-sauce orders, move to the higher end.
| Order Style | Per Wing (No Sauce → Tossed) | Typical Basket Total |
|---|---|---|
| Single (10 pieces) | ≈90 → 150 | ≈900–1,500 |
| Double (20 pieces) | ≈90 → 150 | ≈1,800–3,000 |
| Party (50 pieces) | ≈90 → 150 | ≈4,500–7,500 |
| Grilled Emphasis | ≈90 → 120 | Lower range applies |
| Battered/Extra Wet | ≈140 → 160+ | Upper range applies |
What Drives Calories In A Buffalo Wing
Wing Size And Cut
Drums carry a touch more meat than flats, so calories per piece creep up when a basket skews toward drums. A single grilled wing around 35 g lands near 90–100 calories with skin on. Lighter “party wings” run smaller; jumbo wings climb higher. Restaurants source across suppliers, which is why one night’s platter can feel lean and the next one heartier.
Cooking Method
Grilled or roasted wings start lower because there’s no batter and the skin renders more fat. A fried wing absorbs oil and may bring a thin coating depending on the location. Batter adds carbs and holds extra oil. In lab-based datasets for roasted wings per 100 g, you’ll see about 254 calories with 23–24 grams of protein and 16–17 grams of fat. That’s a helpful anchor for the plain version.
Sauce And Toss
Hot sauce looks light, yet the classic style often includes butter or margarine for body. A single tablespoon of the branded Original medium recipe runs about 50 calories. That’s per tablespoon, not per wing, so a heavy toss can add triple digits across a basket. Sweet barbecue glazes can nudge carbs up as well, and ranch or bleu cheese dips add even more energy per dunk.
How To Estimate Your Basket In Seconds
Step 1 — Count Pieces
Scan the menu. Most baskets list how many wings come with the order. If not, ask your server for a count. Ten wings is a common single; twenty is a shareable double. Write the number down or keep it in your notes.
Step 2 — Pick A Base
Start at ≈90 calories per wing for grilled or roasted skin-on pieces. If your table orders fried without batter, bump to ≈100–110. If you see obvious breading or a thick crust, use ≈140–160. This one choice dials in most of the math before you even consider sauces.
Step 3 — Add Sauce Smartly
A light toss might add 5–10 calories per wing. A glossy, extra-wet basket can add 15–25 per wing with the branded medium recipe. If you’re sharing, ask for sauce on the side and swipe each bite. That gives the flavor while trimming the pooled butter-based fat at the bottom of the tray.
Protein, Fat, Sodium, And Carbs At A Glance
Plain wings bring a solid protein-to-calorie ratio. A mid-size grilled piece averages about 8 grams of protein and 6–7 grams of fat, with negligible carbs. Batter shifts the split: you’ll see extra fat and a few grams of carbohydrate from flour. Salt runs higher in restaurant wings because the base seasoning, sauce, and dip all contribute to the total. The daily value for sodium sits at 2,300 mg, so one salty basket can cover a large share of the day’s budget.
Macro Ranges You’ll See Most Often
The table below keeps it simple: one piece, three common prep styles. Values represent typical pieces within restaurant ranges and don’t include dips. Use them to compare styles and plan sides.
| Method | Calories | Protein/Fat (g) |
|---|---|---|
| Grilled/Roasted | ≈90–100 | Protein 7–9 • Fat 6–7 |
| Fried, No Batter | ≈100–120 | Protein 7–8 • Fat 7–9 |
| Fried, Battered | ≈140–160 | Protein 5–7 • Fat 9–12 |
Sauce Choices And Add-Ons
Heat Levels
Mild and medium tend to rely more on butter or margarine for body. Hot and extra-hot lean harder on vinegar and cayenne. That means the lower heat options can carry a few more calories per tablespoon, while the higher heat options lean salty. If you’re watching sodium, ask for a half-and-half toss or order “light sauce.”
Barbecue And Sweet Styles
Sticky, sweet glazes add carbs and can lift calories faster than classic hot sauce. If you love that flavor, a side cup works well. Dip the tip of each wing and let the excess drip off. You’ll still taste the sauce without coating every surface.
Dips, Sides, And Drinks
Bleu cheese or ranch dressings bring extra fat and salt. Celery and carrots keep things crisp without pushing calories up. Fries and loaded tater sides move totals up quickly. Pair wings with a seltzer or diet soda if you’re watching calories on game night.
Build A Lighter Plate Without Losing The Wing Night Feel
Swap One Step At A Time
Ask for sauce on the side for half the basket. Choose one buttery flavor instead of a mix. Split fries and order a big veggie tray. Two small tweaks can trim hundreds of calories when you’re sharing.
Mix Methods
Many locations can grill or roast. Order half grilled and half fried. Start with the grilled pieces and enjoy a few fried ones for contrast. That mix keeps the flavor ride while bringing the average down.
Right-Size Your Basket
A small order with extra veggie sticks often hits the spot. If your group wants a platter, hunt for a count that matches the table. That prevents the “we should finish it” mindset that leads to unplanned calories at the end.
Allergen, Gluten, And Oil Notes
House menus often list “gluten-friendly” sauces, yet the kitchen isn’t certified gluten-free. Fryers may share oil with breaded items. If you’re sensitive, ask about dedicated equipment and request a grilled batch. Many locations also note that wings are fried in oils with zero grams of trans fat, which helps with label-style comparisons when you track fat types.
Practical Examples You Can Copy
Classic Basket, Medium Heat
Ten wings, light toss. Use ≈110 calories per wing, then add another ≈5–10 per piece for the toss. You’ll land near 1,150–1,200 calories before dips. Share with a friend and add a large veggie plate to stretch the meal.
Barbecue Lovers
Ten wings, glazed. Start at ≈120 per wing when breaded or fried hard, then add a modest glaze. Expect about 1,400–1,500 calories for the basket. Order sauce on the side next time and watch that total drop.
Grill-First Fans
Ten wings, grilled with sauce on the side. Start at ≈90 per wing. Dip lightly and you’ll likely land near 1,000 calories or less for the basket, with a stronger protein quotient per calorie.
Method And Sources
Estimates in this guide combine branded sauce nutrition, lab-based datasets for plain wings, and common restaurant portion sizes. Cooking method and wing size create the spread; sauce and dips stack on top. If you want a tighter personal number, weigh a few pieces at home the next day and map them to a plain roasted baseline, then add sauce calories by tablespoon.