Ginger Chicken Wings

I really love chicken wings.  To pay homage to delicious wings I have made up this low FODMAPs variation.  I put coriander in these, a spice that I dearly love.  My son told me the wings would be better without them - which I didn't agree with. I will let you make the call.  If you are strictly doing low FODMAPS the garlic powder is optional.  I have found I can tolerate some garlic powder, but not all brands. 

Instructions:

1. Cut up about 3 pounds of chicken wings into three segments, like I did in my other Chicken Wings recipe.  Place the wings in a bowl and add 2 tbs of grated fresh ginger, 1 tsp of cumin powder, 2 tsp of coriander seeds, 1-2 tsp of garlic powder, sea salt to taste.  Mix up the wings and spices.  Add enough gluten-free flour to coat the wings (about 1/2 cup).  Let the wings sit for at least an hour or two.

2. Fry up the wings.  My favorite way is to put an inch of oil in a heavy cast iron pan.  I heat up the oil on medium heat and then fry the wings until they are golden brown on each side.  It is a good idea to check the wings after you pull them out to see if they are fully cooked.  Also, it is helpful to cook the wings in small batches.

3. As the wings are frying you can make the sauce.  In a sauce pan add 1/2 cup of sugar, 1/2 cup of vinegar, 3 tbs of ginger, 1 tsp of coriander seeds, 1 tsp of garlic powder, sea salt, 2 tbs of coconut oil, and a handful of cut up green onions.  Heat up the sauce and then add 1/2 cup of water with 2 tbs of starch mixed in.  The sauce should thicken and then reduce a bit.  Pour this over the wings and then serve.