Honey Garlic Chicken Wings & Rice (Printable Version)

Crispy wings with sticky honey garlic glaze over buttery rice.

# Needed Ingredients:

→ 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

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and position a wire rack on top.
02 - Pat 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 minced 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 cooked wings to a large bowl. Pour the honey garlic BBQ sauce over wings and toss thoroughly to coat evenly.
07 - Spread buttery rice on a serving platter or individual plates. Arrange saucy wings on top. Sprinkle with parsley, green onions, and sesame seeds if desired.

# Expert Advice:

01 -
  • The oven does most of the heavy lifting, freeing you up to actually relax while dinner cooks.
  • That sticky-sweet-savory glaze tastes like it came from a restaurant kitchen, but costs a fraction of the price.
  • Serving wings over rice transforms them from casual snack into something people actually sit down for.
02 -
  • Patting the wings absolutely dry is non-negotiable if you want them crispy instead of steamed, even though it feels like an extra step.
  • Don't skip the wire rack because it changes everything, letting heat reach the bottom of the wings so they brown evenly.
  • The sauce thickens as it cools, so if it looks a little thin in the pan, don't panic or add cornstarch, just let it sit for a minute.
03 -
  • Keep your sauce ingredients prepped and ready before the wings come out of the oven so you can toss them while they're still warm and absorb the glaze better.
  • If your BBQ sauce is on the thin side, choose a thicker variety or add a teaspoon of honey to your sauce base so it clings to the wings instead of sliding off.
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