Low FODMAP Sweet Orange Chicken Wings
Low FODMAP Sweet Orange Chicken Wings
These low FODMAP sticky orange chicken nibbles make the perfect plate to take to a BBQ or party! The combination of freshly squeezed orange juice, soy sauce, and sesame seeds combine to create irresistible chicken nibbles. In my family, we serve these as an additional meat dish at our Christmas feast.
Cooking Note: If you don't have low FODMAP chicken stock you can use the juices from the pan.
Ingredients
Make gluten freeChicken Wings
Sweet Orange Sauce
orange zest
FODMAP
freshly squeezed orange juice
FODMAP
low FODMAP chicken stock
FODMAP
soy sauce
FODMAP
cornflour
FODMAP
sesame seeds
Gluten Free
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- Preheat the oven to 200ºC (390ºF) bake function. Place the chicken nibbles in a large bowl and toss them with the neutral oil, and a few grinds of salt and black pepper. Line a large roasting tray with baking paper. Arrange the chicken nibbles as a single layer in the roasting tray. Bake for about 45 to 50 minutes, turn the chicken nibbles halfway through, and cook until the chicken nibbles are golden and the juices run clear.
- Toast the sesame seeds in a small frypan on medium heat (no oil needed). You need to constantly stir them, otherwise they will burn. Remove once they start to brown.
- To make the orange sauce, you first need to zest and juice the oranges. Place the zest and freshly squeezed orange juice into a small saucepan. Make the chicken stock if needed (dissolve the stock in hot water) Dissolve the cornflour into a small amount of warm water. Then add the chicken stock, cornflour mixture, soy sauce, and brown sugar to the saucepan. Stir well. Heat the sauce on low, stirring occasionally until thick.
- Dip the chicken nibbles into the orange sauce. Place on a plate and sprinkle with sesame seeds. Garnish with orange zest and finely chopped fresh coriander if desired. These low FODMAP sweet orange chicken wings are a bit messy! I would recommend serving it with a bowl of lemon water and a tea towel so your guests can clean their fingers.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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