12 servings (2 wings per serving)
Baked Low FODMAP chicken wings with a spicy rubdown made from Fody Low FODMAP Taco Spice Blend. The wings bake in the oven for about 40 minutes, but the prep time for the recipe is very short, making this easy enough to make within an hour, start to finish. Do you have guests coming over for The Super Bowl, or another get-together? These wings will be a hit. There is so much flavor that you will never miss the fact that they aren’t fried.
You can reheat the wings either in the oven or in the microwave, but since wings are so small, they do tend to get overcooked fairly quickly. Try to serve these straight out of the oven if possible.
- 2 1/2 to 3 pounds (1.2 kg to 1.4 kg) chicken wings, made up of drumettes and flats (about 24 individual separated chicken wing pieces)
- 4 teaspoons Fody Low FODMAP Taco Spice Blend
Preheat oven to 400F/200C. Line a large rimmed sheet pan with aluminum foil, then place a rack on the foil.
Place wings in a mixing bowl, sprinkle Taco Spice Blend over the chicken and toss the wings to coat well. Place wings on rack, evenly spaced. Roast for about 35 to 45 minutes or until wings are cooked through and register 165F/74C with an instant read thermometer.
Arrange warm wings on a platter and serve with dipping sauce. They are good room temperature, too.
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