When Omission contacted me about a month ago to see if I was interested in working with them on a post, I had a bit of a fan girl moment if I’m being honest.
I already love Omission beer, so having the opportunity to share it with you and create a recipe using it was going to be pretty awesome! Then I got this package in the mail from them a few days later and I may have (read: totally did) squeeeee’d out loud with excitement!
I also got to chat on the phone with the Omission Brand Manager, Casey Armstrong about how Omission beer got started. His passion and enthusiasm for the product was both inspiring and contagious.
He told me that Omission was born when the Brewmaster/Co-Founder Joe Casey’s wife was diagnosed as Celiac, and as beer lovers their search for a decent gluten free beer was met with disappointing results.
I FEEL YOU JOE’S WIFE.
Beer is awesome and giving it up for life because of a gluten intolerance is just not fair.
*CUE ONE MILLION SOBBING EMOJIS*
Undaunted, Joe teamed up with Terry Michaelson, his Co-Founder (who was also Celiac) to come up with a beer that was crafted to remove gluten and that provided great taste as well.
After several years of experimentation and testing, Omission Lager and Pale Ale were officially launched in Portland, Oregon in 2012. In 2013 they followed it up with a truly delicious gluten removed IPA (my personal favorite) that is pleasantly bitter from the hops, but also beautifully balanced by malty sweetness and a crisp, clean finish that makes it the perfect beer to enjoy by the lake (or anywhere) this Summer.
You can find out all about Omission’s proprietary gluten removal process by checking out the Omission Website and FAQ’s Page.
If you’re still not convinced that these beers are safe for even the most gluten sensitive person to indulge in, Omission beers are recognized by the Celiac Sprue Association as safe for Celiacs. In fact, Omission is so confident in their process that they have EVERY SINGLE BATCH of their beer tested for the presence of gluten using R5 Competitive ELISA – both in house and by an independent lab – and they consistently test well below 20 parts per million.
Omission then publishes these test results on their website, so that you can actually buy their beer, find your batch number above the date, enter it here and find out exactly how much gluten is (or should I say ISN’T) in the bottle you are drinking. How cool is that?!?
SUPER. COOL. AMIRIGHT?!
So if you are a craft beer lover who REALLY MISSES enjoying beer with your family or friends, then you need to get yourself some Omission beer ASAP.
As a beer lover myself who has sampled many of the gluten free “beer” options out there (I’m looking at you super gross sorghum-based beer imposter), I can tell you that this is the only gluten removed beer I’ve tried that actually tastes like beer – and not just any beer, GREAT BEER. For reals.
Unfortunately Omission has yet to come up with a beer that has all of the carbs magically removed. But I remain hopeful that they will address the plight of those of us that are gluten free and low carb someday.
Should that day ever arrive it would officially be THE BEST DAY OF MY BEER LOVING LIFE.
Meanwhile, you can get all of the nutrition info from their different gluten removed beers over on the website, to see if you can make room for one or two in your carb budget this weekend.
Even if drinking beer isn’t in your carb budget right now, you can definitely afford the few grams of carbs that are in these truly delicious low carb wings I made you using the Omission IPA!
I combined the Omission IPA with (ruby red) grapefruit zest and a little of the grapefruit juice, along with some fish sauce, ginger, garlic, red pepper flakes, sweetener and a few other ingredients to create a sauce that is sticky, sweet, bitter, spicy and salty all at once.
Garnished with some scallions and cilantro these low carb grilled chicken wings are truly amazing if I do say so myself.
And I do.
Because they ARE.
Now you don’t have to grill these wings – you can totally bake them…
(but it’s Summer and hot kitchens = ugh, kill me now)
…or deep fry them (mmm…crispy) with good results as well.
However, (and this is important) – Please don’t just bake or fry your unseasoned chicken and then throw the sauce on and serve them right away.
There is nothing worse than biting into a wing and going from the initial blast of yummy sauce at the surface to the horror of bland, tasteless chicken underneath.
It makes me angry.
I’m sangry now thanks to you and your tasteless chicken.
I beg you to STAAAHHP.
Sauce + chicken wing is a marriage, not a fling – they need to hang out and really spend some quality time together in order for that flavor to sink in. So if you’re baking or frying them and then saucing them after – make sure they sit for a minimum of five minutes in the sauce before serving.
Welcome to flavor country – now we can be friends again. I might even share my Omission IPA with you since we’re tight like that.
Grilling these low carb wings is king for getting that flavor ALLLLL the way to the bone. You season your wings liberally with salt and pepper, grill them for a few minutes per side to get some nice marks on them and crisp them up a bit, then you baste them with the sauce and keep turning and basting and cooking them at a lower temperature to saturate them with flavor.
That being said, don’t come at me with flabby wings bro – that’s just gross.
If you don’t have a lot of time to spend at the grill lovingly turning and basting these long enough to get the skin crisp and the fat rendered out, you can cheat by boiling your wings in salted water for about 5 minutes. That seasons them and gets lots of the fat out from under the skin. Then you grill them and baste them and your cooking time is cut in half – with tender mouthwatering results.
Perfect wings = flavor to the bone / sufficient time spent in the sauce + rendering out the excess fat for a tender interior and crispy exterior.
Learn it. Do it. Invite your friends over. Drink Omission beer.
Low Carb Grapefruit & IPA Chicken Wings – Gluten Free
These low carb grilled chicken wings are smothered in a delicious sticky sauce featuring gluten removed IPA from Omission as well as grapefruit and some Asian flavors that make them spicy, sweet, tangy and totally craveworthy!
- Yield: 4 servings of 5 pieces each
- Category: Low Carb Appetizer or Entree
- Cuisine: Asian
For the sauce:
- 1 cup Omission IPA
- 1 tsp ruby red grapefruit zest
- 3 Tbsp ruby red grapefruit juice
- 1 Tbsp fish sauce
- 3 Tbsp granulates sugar substitute
- 1/2 tsp red pepper flakes
- 1/8 tsp garlic powder
- 1/2 tsp ground coriander
- 1/4 tsp xanthan gum (or other thickener)
- 2 Tbsp butter
For the chicken wings:
- Approximately 20 wing segments (10 whole wings, separated)
- salt and pepper to taste
- chopped cilantro and scallions to garnish
To make the sauce:
- Combine the Omission IPA, grapefruit zest, grapefruit juice, fish sauce, sweetener, red pepper flakes, garlic powder, and coriander in a small saucepan. Bring to a boil – then lower the heat and simmer for about 10 minutes or until reduced to about 1/2 cup. Remove from heat and whisk in the butter and xanthan gum. Taste and adjust seasoning as desired.
To make the wings:
- Season the wings liberally with salt and pepper. Preheat your grill for about ten minutes – then place the wings on the grill (don’t crowd them) and cook on medium high heat for about 5 minutes per side or until grill marks are achieved and the chicken is mostly cooked through. Reduce the heat a bit (or move the wings to the side if char-grilling) and baste with sauce – then cook for an additional 5 minutes per side (or longer depending on your preference,) basting each time you turn.
- Serve hot, garnished with cilantro and scallions.
Approx nutrition info per serving: 365 calories, 25g fat, 4g net carbs, 23g protein
This post was sponsored by Omission Beer and as such I was provided free product and compensation to write it. All opinions, photos and recipes are my own – I’d never recommend Omission Beer if I didn’t think it was a truly amazing product! Pinky promise.
NOTE: I have closed the comments on this post as I’m getting flooded with comments from people with an opinion and an ax to grind over whether or not gluten removed is sufficiently gluten free. If it’s good enough for Celiac Sprue Association then it’s good enough for me. Each of you can make your own decision whether to drink it or not, and I encourage you to do your own research before you decide.
Update: It has been brought to my attention that the laws that govern Omission’s home state of Oregon and require that they refer to their beer on their labeling as gluten removed rather than gluten free, also apply when a third party who has been compensated by them (that’s me in this case) references the product.
Because of that I have had to change some of the original post which referenced Omission beers as gluten free to say gluten removed. This doesn’t affect the recipe which is my own work and meets the guidelines to be called gluten free – that being said, if you are concerned you can replace the beer in this recipe with white wine.
Omission has provided the following statement to address the issue:
Omission is dedicated to making great tasting beer that has been crafted to remove gluten. Since our launch, we have been equally committed to transparency about how Omission is brewed, and our gluten testing process. We use the best scientific testing methods available and we post test results for each batch online, so that consumers can make an informed and personal choice. In our work with I Breathe I’m Hungry, information about our product and its labeling was not clearly communicated to Mellissa Sevigny and for that, we sincerely apologize.3