Low FODMAP Recipe : Sticky Chinese wings & cucumber

Ingredients

16 large chicken wings

125ml gluten free soy sauce

140g dark soft brown sugar

5 tbsp white wine vinegar

half cucumber, peeled into fine ribbons

Method

Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper.

Roast for 40 mins, turning occasionally until lacquered.

Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves.

Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.

Recipe from Good Food magazine

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