Fody's Fusion Low FODMAP BBQ Wings

I call this a “fusion” low FODMAP recipe because we are blending good old American style barbecue sauce with Korean barbecue sauce – and both are Monash certified low FODMAP, made by Fody, and ready-to-use. Stirred together and simmered with a little maple syrup yields a thick, sweet, tangy, spicy glaze that begs to be slathered on top of chicken wings. Then, to take the fusion idea even further, you can offer a small amount of Fody Caesar Dressing for dipping! The low FODMAP wings are great with or without the extra dip.

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 and rub down with the Fody Low FODMAP Shallot-Infused Olive Oil to coat thoroughly, then season with salt and pepper. Place wings on rack, evenly spaced. Roast for about 35 to 45 minutes or until wings are just cooked through and register 160F (71C) with an instant read thermometer.

While wings are baking, make the glaze: Stir the Fody Low FODMAP BBQ Sauce, Fody Low FODMAP Korean BBQ Sauce and maple syrup together in a small saucepan. Bring to a simmer over medium heat, adjust heat and simmer for about 5 minutes, whisking occasionally, until the glaze has visibly thickened.

When wings are cooked through, remove from oven and turn broiler on high. Brush the glaze generously over the wings and place under broiler for a minute or two or until the glaze is bubbly. Remove the pan from the oven, flip all the wings over, brush again with glaze, liberally, and broil until bubbly.

Arrange warm wings on a platter, sprinkle with scallion greens and serve immediately. Offer a small dipping bowl of Fody Low FODMAP Caesar Dressing, if desired. The wings can be served at room temperature as well.