Low FODMAP Gluten Free Honey Garlic Chicken Wings
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.5(15)
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Learn more →Ingredients
4 servings
For the wings
- 2 ½ lb chicken wings, split into flats and drumettes
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the honey garlic sauce
- ⅓ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 3 tbsp tamari
- 4 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 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tbsp cold water
- ½ tsp red pepper flakes (optional)
For serving
- 2 green onions, thinly sliced (optional)
Can be omittedgreen onions
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and lightly coat the rack with oil or nonstick spray.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the cornstarch, baking powder, salt, black pepper, and neutral oil until evenly coated.
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