Honey Garlic Chicken Wings Rice (Printer-friendly)

Crispy wings glazed with honey garlic sauce over buttery rice - a complete satisfying meal ready in just over an hour.

# What You’ll Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder

→ Honey Garlic Sauce

07 - 0.33 cup honey
08 - 0.25 cup low-sodium soy sauce
09 - 3 tablespoons unsalted butter
10 - 4 cloves garlic, finely minced
11 - 2 tablespoons ketchup
12 - 1 tablespoon apple cider vinegar
13 - 0.5 teaspoon chili flakes
14 - 1 tablespoon cornstarch mixed with 1 tablespoon water

→ Buttery Rice

15 - 1 cup long-grain white rice
16 - 2 cups low-sodium chicken broth
17 - 2 tablespoons unsalted butter
18 - 0.5 teaspoon salt
19 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with foil and position a wire rack on top. Lightly grease the rack with cooking spray or oil.
02 - Pat chicken wings dry with paper towels. In a large bowl, combine wings with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder. Toss until evenly coated.
03 - Arrange seasoned wings in a single layer on the prepared rack. Bake for 40 to 45 minutes, flipping halfway through, until golden brown and crispy.
04 - In a medium saucepan, bring chicken broth, butter, and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add honey, soy sauce, ketchup, apple cider vinegar, and chili flakes. Bring to a simmer.
06 - Stir the cornstarch slurry into the simmering sauce. Cook, stirring constantly, for 1 to 2 minutes until sauce reaches desired thickness. Remove from heat.
07 - Transfer baked wings to a large bowl. Pour honey garlic sauce over wings and toss thoroughly to coat evenly.
08 - Divide buttery rice among serving plates. Top with glazed wings and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • The wings get genuinely crispy without deep frying, which means less oil splatter and way fewer dishes.
  • That honey garlic sauce strikes the perfect balance between sweet and salty in a way that keeps people reaching for just one more wing.
02 -
  • Don't overcrowd the baking sheet or the wings will steam instead of crisp, which I learned the hard way by making twice as many as the recipe called for.
  • The cornstarch slurry only works if you add it slowly while stirring because dumping it all in at once creates lumps that ruin the whole sauce.
03 -
  • Pat your wings so dry that they look almost dusty, because that's what creates the crispiest skin.
  • Don't skip the cornstarch slurry step because it's what transforms sauce into something that actually clings to the wings instead of running off.
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