Prep Time: 10 minutes
Cook Time: 35 minutes
Makes 12-14 servings
Fody's Korean BBQ Chicken Wings
Fody has a fantastic selection of Low FODMAP marinades and sauces, and their Korean BBQ Sauce is more versatile than you might think. Here we use it to create super simple crispy chicken wings that are packed with flavor and Low in FODMAPs. By reducing the sauce, it becomes thick and glossy and makes a perfect Korean BBQ glaze that can be used for dipping or – in this case – for our oven-roasted wings.
Running the wings under the broiler right before serving gives them a bit of char, which adds to their appeal.
Fody's Korean BBQ Chicken Wings Ingredients:
Directions for Fody's Korean BBQ Chicken Wings
Preheat oven to 400°F (200°C). Line a half-sheet pan with aluminum foil, then place a rack on the foil.
Place chicken wings in a large bowl, drizzle with Fody's Low FODMAP Shallot-Infused Olive Oil, and toss to coat. Season lightly with salt and pepper. Place wings on rack, evenly spaced. Roast for about 35 to 45 minutes or until wings are cooked through and register 165°F (74°C) with an instant read thermometer.
While wings are baking, pour Fody Korean BBQ Sauce into a wide saucepan and bring to a boil over medium heat. Reduce until thickened, glossy and syrupy.
Preheat broiler to high with rack about 4-inches (10 cm) from element. When wings are finished cooking, brush wings with reduced Fody Korean BBQ sauce and broil for a few minutes or until charred here and there. Remove from oven, sprinkle with scallion greens, and sesame seeds if using, and serve.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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