Honey Garlic Chicken Wings Rice (Printable)

Crispy baked wings glazed in honey garlic sauce over buttery rice

# What You'll Need:

→ 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

# Step-by-step Directions:

01 - Preheat oven to 425°F. Line a baking sheet with foil and position a wire rack on top. Lightly grease the rack surface.
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, 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 if using. Bring to a simmer.
06 - Stir in the cornstarch slurry and cook while stirring constantly for 1 to 2 minutes until sauce thickens. Remove from heat.
07 - Transfer baked wings to a large bowl. Pour honey garlic sauce over wings and toss until evenly coated.
08 - Divide buttery rice among serving plates. Top with sticky wings and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The honey and garlic sauce caramelizes in the oven, creating wings that are crispy outside and impossibly tender inside without any frying required.
  • One sheet pan means minimal cleanup, which is honestly half the reason this became a regular at our dinner table.
  • The buttery rice soaks up all that sticky, savory sauce, turning what could be a simple side into the best part of your plate.
02 -
  • Do not skip patting the wings dry—I learned this the hard way when I made a batch that steamed instead of roasted, and they never recovered.
  • Flip the wings halfway through baking even though you don't want to; it's the difference between golden and pale.
  • The cornstarch slurry thickens fast, so watch the sauce like a hawk and stir constantly once you add it, otherwise you'll end up with lumps.
03 -
  • Mincing garlic fine and sautéing it briefly in butter brings out its sweetness instead of sharp bite, which is exactly what this sauce needs.
  • Letting rice rest covered after cooking lets it set properly, giving you fluffy grains instead of a sticky mass.
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