Honey Garlic Chicken Wings Rice (Printer-friendly)

Crispy wings with sweet honey garlic glaze over buttery rice

# What You’ll Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, separated at joints, tips removed
02 - 1 tablespoon olive oil
03 - 0.5 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon smoked paprika

→ Honey Garlic BBQ Sauce

06 - 0.33 cup honey
07 - 0.25 cup BBQ sauce
08 - 3 tablespoons soy sauce
09 - 4 garlic cloves, minced
10 - 1 tablespoon unsalted butter
11 - 1 teaspoon apple cider vinegar
12 - 0.5 teaspoon chili flakes

→ Buttery Rice

13 - 1 cup long-grain white rice
14 - 2 cups chicken broth
15 - 2 tablespoons unsalted butter
16 - 0.5 teaspoon salt

→ Garnishes

17 - 2 tablespoons fresh parsley, chopped
18 - 2 green onions, thinly sliced
19 - Toasted sesame seeds

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss with olive oil, salt, black pepper, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 40 minutes, flipping halfway through, until golden and crispy.
04 - In a medium saucepan, combine rice, chicken broth, butter, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Fluff with a fork and keep warm.
05 - In a small saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in honey, BBQ sauce, soy sauce, apple cider vinegar, and chili flakes. Simmer gently for 3-4 minutes until slightly thickened.
06 - Transfer baked wings to a large bowl. Pour honey garlic BBQ sauce over wings and toss well until thoroughly coated.
07 - Spread buttery rice on a serving platter or individual plates. Arrange sauce-coated wings on top. Sprinkle with fresh parsley, sliced green onions, and toasted sesame seeds if desired.

# Expert Tips:

01 -
  • The wings get crispy in the oven without deep-frying, so you skip the oil splatters but still get that golden, crunchy exterior.
  • Everything finishes around the same time, which means you're not juggling multiple dishes or eating cold rice while wings cool down.
  • That honey garlic glaze is genuinely addictive and somehow tastes like you spent hours in the kitchen when it really takes minutes.
02 -
  • Don't skip patting the wings dry, because moisture is the enemy of crispiness and one soggy wing can ruin the whole plate experience.
  • The wire rack makes all the difference between soggy and crunchy, so use it even if it feels like one extra step.
  • When the sauce simmers, watch it so it thickens without burning, which takes maybe four minutes and changes everything about the final texture.
  • Flipping the wings at the halfway mark takes thirty seconds but ensures even browning on both sides and prevents burnt spots on one side.
03 -
  • Brown your garlic in the butter until it's just fragrant but not colored, because burnt garlic tastes bitter and ruins the delicate balance of the sauce.
  • Use a wire rack because it's genuinely the difference between restaurant-quality crispy wings and sad steamed ones, and it costs nothing.
  • Make the rice in chicken broth instead of water because that one change makes every grain taste like it was cooked with intention.
Go Back