Buffalo Boneless Wings

Nutrition Facts

Serving Size 7 OZ

Calories 459

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 20.2g

31%

Sat. Fat 3.7g

- - -%

Trans Fat 0g

Cholesterol 91.9mg

- - -%

Sodium 1405.7mg

61%

Amount/Serving

%DV*

Tot. Carb. 36.8g

11%

Dietary Fiber 0g

Sugars 0g

Includes 0g Added Sugars

Protein 31.2g

Vitamin D - 0mcg - 0%

Calcium - 18.4mg - 2%

Iron - 0.9mg - 11%

Potassium - 441mg - 9%

INGREDIENTS: TEMPURA BATTERED CHICKEN (tempura chicken breast mean chunks with rib meat contains up to 10% solution of water, modified food starch, salt and sodium phosphates, battered with: batter mix [yellow corn flour, bleached wheat flour, modified corn starch, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), dried whey, spices, garlic powder, onion powder, dried whole eggs], water, corn oil. predusted with: bleached wheat flour, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), nonfat dry milk, salt, dried whey, flavor (maltodextrin, salt, sugar, silicon dioxide, garlic powder, spices, soybean oil, natural flavor, extractives of turmeric, hydrolyzed corn gluten), garlic powder, onion powder, torula yeast. battered with: water, yellow corn flour, bleached wheat flour, modified corn starch, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), dried whey, spices, garlic powder, onion powder, flavor (maltodextrin, salt, sugar, silicon dioxide, garlic powder, spices, soybean oil, natural flavor, extractives of turmeric, hydrolyzed corn gluten) breading set in vegetable oil contains egg, milk, and wheat ), BUFFALO SAUCE (distilled vinegar, aged cayenne red peppers, salt, water, canola oil, paprika, xanthan gum (thickener), garlic powder & natural flavor.)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.