Low FODMAP Korean Soy Garlic Wings
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.8(11)
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Learn more →Ingredients
4 servings
For the wings
- 2 ½ lb chicken wings, split at the joint, tips removed
- 1 tbsp baking powder
- ½ tsp kosher salt
- ½ tsp black pepper
For the glaze
- ⅓ cup soy sauce
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp brown sugar
- 6 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. - 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
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 cooking spray or oil.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large bowl, toss the wings with the baking powder, salt, and black pepper until evenly coated. Arrange them in a single layer on the prepared rack, skin side up, leaving a little space between each piece.
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