GERD Friendly Air Fryer Maple Chicken Wings
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Learn more →Ingredients
4 servings
For the wings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp garlic-infused oil
- 1 tsp smoked paprika
Ingredient noteSmoked paprika is a mild spice with very little heat, and this recipe uses only about 1/4 teaspoon per serving. That is likely fine for most people with GERD. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp fine salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp cayenne pepper (optional)
Can be omittedcayenne pepper
For the glaze
- 3 tbsp tamari
- 3 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
For serving
- 2 scallions, green tops only, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the chicken wings thoroughly dry with paper towels. In a large bowl, toss the wings with the garlic-infused oil, smoked paprika, cumin, oregano, salt, black pepper, and cayenne (if using) until evenly coated.
- 2
Preheat the air fryer to 400°F (205°C) for 3 minutes. Arrange the wings in a single layer in the air fryer basket, leaving a little space between each piece — work in two batches if needed to avoid crowding.
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