Oven-Baked Honey Garlic Chicken Wings & Rice (Print View)

Crispy wings with honey garlic BBQ sauce over buttery rice, ready in 65 minutes.

# Components:

→ 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, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and place 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, apple cider vinegar, and chili flakes. Simmer gently for 3-4 minutes until slightly thickened.
06 - Transfer baked wings to a large bowl. Pour honey garlic BBQ sauce over wings and toss thoroughly to coat.
07 - Spread buttery rice on a serving platter or individual plates. Arrange glazed wings on top. Sprinkle with fresh parsley, sliced green onions, and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • The glaze caramelizes beautifully in the oven while you're prepping rice, so there's no babysitting or constant flipping required.
  • It's sweet, savory, and sticky all at once, with just enough umami from soy sauce to make people ask for the recipe.
  • Serving them over buttery rice transforms wings from a snack into a proper sit-down meal that feels special without being fussy.
02 -
  • Patting the wings dry is non-negotiable if you want crispy skin, not soggy wings, so take the extra 30 seconds to really dry them out.
  • Don't skip flipping the wings halfway through baking because the bottom side needs that direct heat to brown properly and render its fat.
  • The sauce will thicken slightly as it cools, so if it looks a little loose in the pan, that's normal and it'll cling to the wings perfectly once tossed.
03 -
  • Having your sauce ready before the wings finish baking means you can coat them while they're still hot and the glaze will set properly instead of just sliding off.
  • If your wings look done before 40 minutes, don't force them to stay in the oven, because every oven runs a little differently and overdone wings are dry wings.
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