Honey Garlic Chicken Wings with Rice (Printable)

Crispy wings with sticky honey garlic glaze over buttery rice for a comforting crowd-pleasing meal.

# Components:

→ 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, 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 - 0.5 teaspoon salt
19 - 2 tablespoons fresh parsley, chopped

# Method:

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 thoroughly with paper towels. In a large mixing bowl, combine wings with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder. Toss until wings are 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 on all sides.
04 - While wings bake, bring chicken broth, butter, and salt to a boil in a medium saucepan. Stir in rice, reduce heat to low, cover with a lid, 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. Stir in honey, soy sauce, ketchup, apple cider vinegar, and chili flakes if desired. Bring to a simmer.
06 - Stir the cornstarch and water slurry into the simmering 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 until all wings are evenly coated.
08 - Distribute fluffy rice onto serving plates. Top with glazed wings and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The wings get crispy on the outside while staying juicy inside, then the sauce clings to every piece like it was meant to be there.
  • You're essentially roasting and saucing everything at once, which means less babysitting and more time to actually relax.
  • Buttery rice soaks up all that honey-garlic magic, turning a simple side into the best part of dinner.
02 -
  • Drying the wings matters more than any seasoning because moisture is the enemy of crispy skin, so don't skip the paper towel step.
  • Using a wire rack elevates the wings so hot air circulates underneath, which I discovered the hard way after my first batch turned out soggy on one side.
  • The cornstarch slurry has to be stirred constantly or it clumps, and lumpy sauce ruins the whole vibe.
  • Low-sodium broth and soy sauce are essential because regular versions will make the rice and sauce too salty to enjoy.
03 -
  • Making this for a crowd? Double the sauce recipe because people pour it over rice like it's the best part, which it kind of is.
  • Meal prep becomes easy if you cook the rice and sauce ahead, then just roast fresh wings when you're ready to serve.
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