Sticky Ginger & Miso Chicken Nibbles – Low FODMAP


  • 2 tbsp white miso
  • 1 tbsp garlic infused extra virgin olive oil
  • 2 tsp crushed ginger
  • 2 tbsp maple syrup
  • 1 kg chicken wings


  • Combine miso, garlic infused extra virgin olive oil, ginger and maple syrup in a bowl and whisk to combine. Add chicken nibbles and stir to coat. Place in the fridge for 30 minutes or overnight to marinade.
  • Spread chicken nibbles on a lined oven tray and bake at 180° degrees Celsius for 30-40 minutes until cooked through.

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