Boneless Kickin' Bourbon Wings

Nutrition Facts

Serving Size 8 OZ
Calories 466
Calories from Fat 28
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 6g
9%
Sat. Fat 3g
- - -%
Trans Fat 0g
Cholesterol 100.4mg
- - -%
Sodium 1987.2mg
86%
Tot. Carb. 64.3g
19%
Dietary Fiber 0g
0%
Sugars 31.1g
   Includes 28g Added Sugars
0%
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), KICKIN' BOURBON WING SAUCE (high fructose corn syrup, distilled vinegar, molasses, aged cayenne red pepper, salt, sugar, modified corn starch, contains less than 2% of the bourbon, chipotle pepper puree (water, chipotle pepper), water, chili powder (chili pepper, spice, salt, garlic), natural flavor, garlic,* potassium sorbate and sodium benzoate (preservatives), tomato paste, xanthan gum, spice extractives, sucralose, natural smoke flavor, citric acid, sodium citrate. *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.