Recipes | Appetizers

FODMAP IT!™ 5-Spice Ginger Chicken Wings

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Mmmm Chicken Wings

Oyster sauce is an approved Monash University app condiment so we have it around and are always looking for ways to use it. This chicken wings recipe is a FODMAP IT!™ version of one that Andrew Zimmern brought back from a trip to Malaysia.

Monash University Certified Recipe Low FODMAP 5 Spice Chicken Wings

One Pan Deliciousness

Not only are these wings sticky and glossy and jam-packed with flavor, they are made in one skillet! Use a nonstick skillet and clean up will be a breeze. You could double the batch but you would need a very large 14-inch (35.5 cm) size skillet. You might be able to buy the wings already split, in which case this recipe will even be easier to make. Make sure to encourage folks to squeeze those lime wedges over the wings before eating; the acidic lime juice really adds to the overall flavor profile of the dish.

Monash University Certified Recipe Low FODMAP 5 Spice Chicken Wings

5-Spice Ginger Chicken Wings

“One serve of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™."

These 5-Spice Ginger Chicken Wings are bold enough to satisfy hot food fans but not overly spicy. The whole family will love them.

Makes 6 servings

Ingredients:

  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon five spice powder 
  • 1/2 teaspoon chilli powder (ground red serrano chile)
  • 1 1/2 pounds (680 g) medium size whole chicken wings, wing tips removed and wings cut into 2 pieces
  • 1 tablespoon grated fresh ginger
  • 1/3 cup (75 ml) dry white wine
  • 3 tablespoon low-sodium soy sauce (use gluten free if following a gluten free diet)
  • 2 tablespoons water
  • 1 1/2 tablespoons oyster sauce (use gluten free if following a gluten free diet)
  • 1 1/2 tablespoons sugar
  • 1/4 cup (16 g) thinly sliced scallions, green parts only
  • Lime wedges

Preparation:

  1. Stir together the cinnamon, five spice powder and chilli powder in a small bowl to combine; set aside.
  2. Cook the wings in two batches over medium-high heat in a nonstick skillet until lightly tinged with golden brown, flipping over once so each side gets a little crispy, about 6 to 8 minutes total. Place all the wings in the skillet.
  3. Add ginger to the skillet and then sprinkle the dry spice mix over the wings. Cook for about 30 seconds over medium heat, tossing the wings well to coat with the spices. Tongs make this super easy!
  4. Add the wine, soy sauce, water, oyster sauce, and sugar and bring to a simmer over medium heat, turning wings in sauce to coat well. Cover and simmer for about 10 minutes, then uncover, turn heat up, and cook for about 4 to 5 more minutes, tossing wings once or twice during cooking, or until the wings are cooked through and the sauce is reduced, glossy and a bit sticky. Transfer the chicken wings to a platter, sprinkle the scallions on top and serve with lime wedges. Wings can be refrigerated in an airtight container for up to 3 days and reheated if you like.

Tips

  • It is super easy to make this gluten free. Just make sure that you use gluten-free soy sauce or tamari and gluten-free oyster sauce.

Monash University Certified Recipe Low FODMAP 5 Spice Chicken Wings