Oral Allergy Syndrome Friendly Coconut Honey Garlic Chicken Wings

Total time1 hr

Prep time15 min

Cook time45 min

Oral Allergy Syndrome Friendly Coconut Honey Garlic Chicken Wings

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the wings

2 lb chicken wings, split at the joint, tips removed
1 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
See all
1 tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger

For the glaze

3 tbsp raw honey
3 tbsp coconut aminos
4 cloves garlic, finely minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
1 tbsp apple cider vinegar
1 tsp arrowroot starch
1 tbsp cold water

For serving

2 tbsp fresh parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and set aside.
2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the melted coconut oil, sea salt, turmeric, and ground ginger until evenly coated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!