Honey Garlic Chicken Wings & Rice (Print Version)

Crispy wings in sticky honey garlic sauce over buttery rice for a comforting meal.

# Ingredient List:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp black pepper
05 - 0.5 tsp smoked paprika
06 - 0.5 tsp garlic powder

→ Honey Garlic Sauce

07 - 0.33 cup honey
08 - 0.25 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 - 0.5 tsp chili flakes, optional
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 - 0.5 tsp salt
19 - 2 tbsp fresh parsley, chopped

# Recipe Steps:

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 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 to 45 minutes, flipping halfway through cooking, until golden brown and crispy.
04 - In a medium saucepan, bring chicken broth, butter, and salt to a boil. Stir in rice, reduce heat to low, cover with 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. Add honey, soy sauce, ketchup, apple cider vinegar, and chili flakes if using. Bring to a gentle simmer.
06 - Stir in the cornstarch and water slurry while continuously stirring. Cook 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 fluffy rice among serving plates. Top with honey garlic chicken wings and garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • The wings get crispy in the oven without deep frying, so your kitchen stays clean and you feel a little less guilty.
  • That honey garlic sauce is the kind of thing you'll find yourself licking off your fingers when nobody's looking.
  • Everything comes together in about an hour, making it perfect for weeknight dinners or impressing people on game day.
02 -
  • Drying the wings thoroughly before seasoning is what separates crispy-skinned wings from steamed ones—I learned this the hard way after my first attempt came out soft.
  • Don't skip flipping the wings halfway through baking, and don't crowd the rack, or you'll end up with uneven cooking and some pale spots that won't take the sauce as well.
  • The cornstarch slurry is essential because it creates that glossy, coat-able consistency that makes people think you spent hours on this.
03 -
  • Pat your wings dry right before cooking, not an hour ahead—moisture that sits reabsorbs and ruins crispiness.
  • If your sauce breaks or gets too thick, whisk in a tablespoon of warm water at a time until it's glossy again, never adding more cornstarch.
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