Honey Garlic Chicken Wings & Rice (Printable Version)

Crispy wings with sweet honey garlic glaze over buttery rice

# What You Need:

→ 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and place a wire rack on top. Pat chicken wings dry with paper towels. Toss with olive oil, salt, pepper, and smoked paprika until evenly coated. Arrange wings in a single layer on the prepared rack.
02 - Bake for 40 minutes, flipping halfway through, until golden and crispy.
03 - 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.
04 - 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, vinegar, and chili flakes. Simmer gently for 3-4 minutes until slightly thickened.
05 - Transfer baked wings to a large bowl. Pour the honey garlic BBQ sauce over wings and toss well to coat thoroughly.
06 - Spread buttery rice on a serving platter or individual plates. Arrange saucy wings on top. Sprinkle with fresh parsley, green onions, and toasted sesame seeds if desired.

# Expert Advice:

01 -
  • The glaze gets a little caramelized and glossy in the oven, so you skip the stovetop mess of coating hot wings.
  • Buttery rice underneath catches all those sticky, savory drippings—no sauce goes to waste.
  • Takes about an hour total, so it's dinner on your table before you feel like you've been cooking all evening.
02 -
  • Don't skip patting the wings dry—I learned this the hard way when soggy wings refused to crisp, and the difference is genuinely night and day.
  • If your sauce seems too thin after simmering, you likely added the ingredients at too high a heat; lower heat allows it to reduce and thicken properly without burning the honey.
03 -
  • If your BBQ sauce is thick and clumpy, strain it before adding to the honey mixture so the final glaze is silky and coats evenly.
  • The sesame seeds don't just taste better toasted—they actually toast themselves during the 10 seconds you let them sit in a dry pan, so don't walk away or they'll burn.
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