Oral Allergy Syndrome Friendly Crispy Chicken Wings with Garlic-Herb Glaze

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Oral Allergy Syndrome Friendly Crispy Chicken Wings with Garlic-Herb Glaze

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Ingredients

4 servings

For the wings

2 ½ lb chicken wings, split at the joint, tips removed
3 tbsp arrowroot starch
Bob's Red Mill Gluten Free Arrowroot Starch/Flour Starwest Botanicals Arrowroot Powder Organic Namaste Foods Raw Goods Organic Arrowroot Starch Gluten Free Spice Islands Arrowroot Aiva Products Arrowroot Powder
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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
3 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 fresh thyme leaves

For serving

1 tbsp fresh parsley, finely chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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