Low FODMAP Crispy Chicken Wings with Garlic-Herb Glaze
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.7(9)
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Learn more →Ingredients
4 servings
For the wings
- 2 ½ lb chicken wings, split at the joint, tips removed
- 3 tbsp arrowroot starch
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil, melted
For the glaze
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 3 cloves garlic, finely minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, finely grated
- 1 tbsp fresh thyme leaves
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Set a wire rack inside a large rimmed baking sheet and lightly grease the rack with a little coconut oil.
- 2
Pat the chicken wings thoroughly dry with paper towels — the drier the surface, the crisper the skin. Place them in a large mixing bowl.
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