Honey Garlic Chicken Wings & Rice (Print Version)

Sticky honey garlic BBQ wings baked to perfection, served over fluffy buttery rice for an irresistible meal.

# 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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat the chicken wings dry with paper towels. Toss with olive oil, salt, 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 garlic and sauté for 1 minute until fragrant. Stir in honey, BBQ sauce, soy sauce, vinegar, and chili flakes. Simmer gently for 3-4 minutes until slightly thickened.
06 - Transfer baked wings to a large bowl. Pour over the honey garlic BBQ sauce and toss well to coat.
07 - Spread the buttery rice on a serving platter or individual plates. Arrange saucy wings on top. Sprinkle with parsley, green onions, and sesame seeds if desired.

# Additional Tips::

01 -
  • Everything cooks in one oven timeline, so you're not juggling three burners and losing your mind
  • The rice soaks up every drop of that sticky glaze, turning into something way better than plain old sides
  • It tastes like takeout but costs about half as much and you control the sugar and salt
  • Leftovers reheat beautifully, and honestly taste even better the next day when the flavors marry overnight
02 -
  • If you skip drying the wings, they'll never get crispy no matter how long you bake them, moisture is the enemy of crunch
  • Don't cover the rice while it cooks and then peek every two minutes, just let it steam in peace or it'll turn gummy
  • Add the sauce right before serving, if you toss it too early and let it sit, the wings lose their crispness fast
03 -
  • Line your baking sheet with foil before placing the rack on top, cleanup becomes a one minute job instead of a scrubbing marathon
  • Taste your BBQ sauce before you add it to the glaze, if it's too sweet on its own, add an extra teaspoon of vinegar to the mix
  • Double the sauce recipe and keep the extra in a jar, it's incredible on grilled chicken, pork chops, or even drizzled over roasted cauliflower
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