Oven-Baked Honey Garlic Chicken Wings & Rice (Printable Version)

Crispy wings with sticky honey garlic glaze over buttery rice for an easy comforting meal.

# What You 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with foil and set a wire rack on top, lightly greasing 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 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 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, 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 to coat evenly.
08 - Serve sticky wings over a bed of buttery rice. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The wings get genuinely crispy on a rack instead of swimming in grease, which somehow makes the sticky sauce actually stick instead of sliding off.
  • You can have dinner on the table in just over an hour, and most of that time the oven does the work while you relax.
  • The honey garlic sauce tastes complex enough to impress people, but it's literally five pantry ingredients mixed in one pan.
02 -
  • Do not overcrowd the baking sheet; wings need space to crisp, and if they're touching they steam instead, and steamed wings are sad wings.
  • The cornstarch slurry is not optional if you want sauce that clings to the wings; without it you end up with a thin glaze that slides into the rice.
03 -
  • Pat your wings dry right before baking, not ten minutes before, because moisture reappears and ruins your crispy plans if you wait too long.
  • If you want a smoky twist, add a tiny splash of liquid smoke to the sauce, but go slowly because it overpowers fast and ruins everything.
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