Honey Garlic Chicken Wings Rice (Printable Version)

Tender honey garlic wings with sticky sauce served over fluffy, buttery rice for a comforting meal.

# Needed Ingredients:

→ Chicken Wings

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

→ Honey Garlic Sauce

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

→ Buttery Rice

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

# Preparation Steps:

01 - Preheat oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with cooking spray.
02 - Pat chicken wings dry with paper towels. 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 40-45 minutes, flipping halfway through, until golden 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 in cornstarch slurry and cook, stirring constantly, until sauce thickens (1-2 minutes). Remove from heat.
07 - Transfer baked wings to a large bowl. Pour honey garlic sauce over wings and toss until evenly coated.
08 - Serve glazed wings over a bed of buttery rice. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The sauce gets thick and glossy without any complicated reduction tricks, clinging to every crispy wing like it was meant to be there.
  • You bake everything instead of frying, so your kitchen stays cool and your hands stay grease-free until you're actually eating.
  • It's the kind of dish that somehow feels fancy enough for company but easy enough that you won't stress the whole time you're cooking.
02 -
  • Do not skip drying the wings thoroughly, because even a little moisture clinging to them will steam instead of crisp, and you'll be disappointed.
  • The cornstarch slurry works best if you stir it constantly while adding it, otherwise it clumps and you'll have little balls of starch floating in your sauce.
  • Overcrowding the baking sheet means wings steam in their own moisture instead of getting crispy, so give them space even if it means using two pans.
03 -
  • Make the sauce up to a day ahead and just reheat it gently before tossing with the wings, which saves you mental energy on cooking day.
  • If your sauce breaks or looks separated, whisk in a tablespoon of cold water off heat and it'll come back together smoother than before.
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