3 tbsp olive oil

5 tbsp chili paste

1 tbsp tomato sauce

1 tbsp white wine vinegar

900g/2lb - 1kg/2lb 4oz chicken wings

¼ tsp celery salt (optional)

gluten free flour, for dusting

sunflower oil, for frying

For the blue cheese dip

150ml lactose free cream

85g blue cheese, crumbled

¼ tsp sweet paprika


Slowly mix the olive oil, chili paste, tomato sauce and vinegar in a medium saucepan, then pour into a large bowl.

Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.

Trim the end off each chicken wing, then cut each in half through the joint.

Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough gluten free flour so they’re all evenly coated.

Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn’t big enough).

Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch.

As soon as they are cooked, transfer them to the bowl of sauce mix  and stir well.

Repeat with the second batch. Serve the wings on a platter with any extra sauce poured over and the blue cheese dip on the side.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Buffalo wings with blue cheese dip
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*We recommend the help  of a registered dietician