Low FODMAP Garlic-Rosemary Chicken Wings
Total time1 hr 30 min
Prep time15 min
Cook time45 min
5.0(3)
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Learn more →Ingredients
4 servings
- 2 lb chicken wings, split into flats and drumettes, tips removed
- 3 tbsp olive oil
- 4 cloves garlic, 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. - 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the chicken wings thoroughly dry with paper towels, then place them in a large mixing bowl.
- 2
Add the olive oil, garlic, rosemary, thyme, salt, turmeric, ginger, apple cider vinegar, and lemon juice to the bowl. Toss until every wing is evenly coated. Cover and refrigerate for at least 30 minutes.
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