Oven-roasted chicken wings coated in a maple, coconut aminos, and ginger glaze, then broiled.

• 2 1/2 to 3 pounds (1.2 kg to 1.4 kg) chicken wings,
• 2 tablespoons Garlic-Infused Oil made with olive oil,
• Kosher salt
• Freshly ground black pepper
• 1 cup (240 ml) maple syrup
• 1/2 cup (120 ml) coconut aminos
• 1/4 cup (60 ml) water
• 1 1/2 ounces/40 grams fresh ginger root, (peeled and finely chopped)

1. Preheat the oven to 400°F (200°C). Line a half-sheet sheet pan with aluminum foil, then place a rack on the foil.
2. Place the wings in a mixing bowl and rub them with the garlic-infused oil to coat thoroughly. Season with salt and pepper. Place the wings on the rack, evenly spaced. Roast for about 35 to 45 minutes, or until the wings are just cooked through and register 160°F (71°C) on an instant-read thermometer.
3. While the wings bake, make the glaze. Stir the maple syrup, coconut aminos, water, and ginger together in a small saucepan. Bring to a simmer over medium heat, then adjust the heat and simmer for about 8 to 10 minutes, whisking occasionally, until the glaze has visibly thickened. Pour the glaze through a wire-meshed strainer into a bowl and discard the ginger pieces. Let the glaze cool slightly until it further thickens and becomes a bit sticky.
4. When the wings are cooked through, remove them from the oven and turn the broiler onto high. Brush the glaze generously over the wings and place them under the 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 liberally with the glaze, and broil until bubbly.
5. Arrange the warm wings on a platter and serve immediately. Offer plenty of napkins.

Low-FODMAP swaps: gluten-free soy sauce → coconut aminos; the garlic-infused oil is made with olive oil, not vegetable oil.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Adapted from FODMAP Everyday (Dédé Wilson) for this diet

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.