Honey Garlic Chicken Wings Rice (Printable Version)

Crispy baked wings with sticky honey garlic glaze over buttery rice. A comforting, crowd-pleasing meal ready in just over an hour.

# Needed Ingredients:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder

→ Honey Garlic Sauce

07 - 1/3 cup honey
08 - 1/4 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 - 1/2 teaspoon chili flakes, optional
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 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh parsley for garnish

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with aluminum 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 to remove excess moisture. In a large bowl, toss wings with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated.
03 - Arrange seasoned wings in a single layer on the prepared rack. Bake for 40 to 45 minutes, flipping halfway through cooking, until golden brown and crispy.
04 - While wings bake, bring chicken broth, butter, and salt to a boil in a saucepan. Stir in rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork.
05 - Melt butter over medium heat in a small saucepan. Add minced garlic and sauté for 1 minute until fragrant. Add honey, soy sauce, ketchup, apple cider vinegar, and chili flakes if using. Bring mixture to a simmer.
06 - Stir in the cornstarch and water slurry to the sauce. Cook while 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 cooked rice among serving bowls or plates. Top with glazed honey garlic chicken wings and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The wings get impossibly crispy on the outside while staying juicy inside, and the sauce clings to every crevice in the most satisfying way.
  • Your whole kitchen smells like a fancy restaurant without any of the fussiness, and people will think you spent hours on this.
02 -
  • The cornstarch slurry is the difference between a sauce that slides off and one that actually sticks to the wings, so don't skip mixing it in at the end.
  • If you crowd the baking sheet with too many wings, they'll steam instead of crisp, so give them space even if it means using two pans.
03 -
  • Pat your wings absolutely dry before seasoning because moisture is the enemy of crispiness, and that five seconds of effort pays off in the final texture.
  • Don't be shy with the garlic in the sauce because it mellows as it cooks in the butter, and that's where the depth comes from.
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