Boneless Honey BBQ Wings

Nutrition Facts

Serving Size 8 OZ

Calories 453

Calories from Fat 24

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

Amount/Serving

%DV*

Total Fat 6g

Sat. Fat 3g

- - -%

Trans Fat 0g

Cholesterol 100.4mg

- - -%

Sodium 1844.2mg

80%

Amount/Serving

%DV*

Tot. Carb. 58.9g

18%

Dietary Fiber 0g

Sugars 25.6g

Includes 24g Added Sugars

Protein 38.1g

Vitamin D - 0mcg - 0%

Calcium - 40.1mg - 4%

Iron - 1mg - 12%

Potassium - 0mg - 0%

INGREDIENTS: BONELESS CHICKEN BITES (containing up to a 14% solution of water, salt, sodium phosphates predusted with: enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), modified food starch, wheat gluten, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), sugar, butter oil (milk), natural flavor, natural smoke flavor battered with: enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, modified food starch, salt, sugar, leavening (sodium bicarbonate, sodium acid pyrophosphate, monocalcium phosphate) breaded with: enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat flour, palm oil, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), with no more than 2% silicon dioxide added as an anti-caking agent. breaded set in vegetable oil. Contains: milk, wheat), HONEY BBQ WING SAUCE (high fructose corn syrup, distilled vinegar, tomato paste, honey, modified corn starch, salt, contains less than 2% of caramel color, natural flavor, pineapple juice concentrate, spice, sodium benzoate (preservative), natural smoke flavor, molasses, garlic,* corn syrup, sugar, mustard flour, tamarind, celery seed. *dried)

ALLERGENS: Milk, 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.