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Low FODMAP Hot Honey Chicken Wings in cast iron pan set on rack

Wood-Fired Low FODMAP Hot Honey Chicken Wings

Have you heard of “hot honey”? It is the combination of some sort of hot chile, and sweet honey and it might become your favorite new condiment. Add it to chicken wings and use a wood-fire outdoor oven at high heat to cook and magic unfolds. Introducing our Wood-Fired Low FODMAP Hot Honey Chicken Wings. The chicken is succulent, kissed by hard-wood smoke; the marinade is savory and packed with umami – and then the hot honey glaze is sticky and oh-so crave-able. This recipe is for those who know their fructose tolerance and are beyond their Elimination Phase. It is not suitable for those with fructose malabsorption.

Low FODMAP Serving Size Info: Makes about 36 chicken wing pieces; 9 servings; 4 pieces per serving

Course: Appetizer, Dinner, Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Makes: 9 Servings
Author: Dédé Wilson

Ingredients:

Marinade:

Hot Honey Glaze:

Preparation:

  1. For The Marinade: In a large mixing bowl whisk together the Low FODMAP Garlic-Infused Oil, low FODMAP onion powder, Worcestershire sauce and smoked paprika. Add the chicken wings and toss the coat. Season liberally with salt and pepper and toss again. Let wings marinate while you tend to your oven.

  2. Preheat your outdoor oven with hardwood to about 500°F (260°C); we used an Ooni Karu 16 Multi-Fuel Pizza Oven. Have ready a cast-iron pan that can hold all of the wings, such as a 12-inch (30.5 cm) skillet. Make sure entire skillet, including handle, can fit in the oven with the door closed.
  3. Scrape wings and marinade into cast-iron skillet. Place in center of oven, close door, and roast for 15 minutes. Meanwhile, make your glaze.
  4. For the Glaze: In a small mixing bowl, whisk together the vinegar, Worcestershire sauce and low FODMAP garlic powder until powder dissolves. Whisk in the melted butter, Sriracha and honey until glaze ingredients are well combined.

  5. After 15 minutes of cooking, remove the wings from the oven, flip them all over using tongs, and brush or spoon over about half of the glaze. Return to oven and roast 10 minutes more, top with remaining glaze, and then cook for 5 more minutes.
  6. Get ready to eat the best wings ever! Pass the napkins.

Notes:

FODMAP Information

All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.

Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
• Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
• Honey: Honey has been lab tested by both FODMAP Friendly and Monash University. FODMAP Friendly gives it a “Fail” at 2 teaspoons (15 g). Monash says that while clover honey specifically is only low FODMAP at ½ teaspoon (3 g), they state that honey is low FODMAP in 1 teaspoon (7 g) amounts.
• Low FODMAP Garlic Powder: Conventional garlic powder is made from dried and granulated, or powdered, garlic cloves and is considered high FODMAP. There are a couple of low FODMAP garlic powders on the market: FreeFod Garlic Replacer and Fodmazing Garlic Substitute Replacer. The FreeFod has been lab tested and is certified low FODMAP by FODMAP Friendly. Both brands contain the same ingredients – maltodextrin and natural garlic flavor. We find them to be excellent additions to your herb and spice collection. Use them as you would conventional garlic powder.
• Low FODMAP Onion Powder: Conventional onion powder is made from dried and granulated, or powdered, onion and is considered high FODMAP. There are a couple of low FODMAP onion powders on the market: FreeFod Onion Replacer and Fodmazing Onion Substitute Replacer. The FreeFod has been lab tested and is certified low FODMAP by FODMAP Friendly. Both brands contain the same ingredients – maltodextrin and natural onion flavor. We find them to be excellent additions to your herb and spice collection. Use them as you would conventional onion powder.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.