Chicken Wings Rice Recipe

Prepare and marinate

Pat the chicken wings dry with paper towels. Place wings in a large bowl or resealable bag. In a small bowl whisk together soy sauce, mirin, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper. Pour the marinade over the wings and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, 30 minutes still adds good flavor.

While wings marinate, rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice, 1.5 cups water and 1/4 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Thinly slice green onions and set aside. If using steamed vegetables, blanch or steam until crisp-tender and keep warm.

Preheat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. Remove wings from marinade (reserve marinade) and arrange the wings in a single layer in the hot pan. Cook undisturbed 3–4 minutes until the bottom is golden-brown.

Flip the wings and cook another 3–4 minutes until browned on the other side. Reduce heat to medium-low. Pour the reserved marinade into the pan along with 1/2 cup low-sodium chicken broth. Cover and simmer gently for 8–10 minutes, turning once halfway, until wings are cooked through and an instant-read thermometer reads 165°F (74°C) at the thickest part.

Remove the wings to a plate and keep warm. Increase heat to medium-high to boil down the cooking liquid for 1–2 minutes. Stir honey into the pan. In a small cup, mix the cornstarch with 1 teaspoon water to make a slurry, then whisk the slurry into the simmering sauce. Cook 30–60 seconds until the sauce thickens to a glossy glaze. Taste and adjust: add a pinch more sugar or a few drops of vinegar if you want sweeter or tangier.

Return the wings to the pan and toss them in the glaze to coat well, cooking 1–2 minutes so the glaze clings to the wings and caramelizes lightly.

Divide the cooked rice between 3–4 bowls. Place 4–6 glazed wings on top of each bowl of rice. Spoon any remaining glaze from the pan over the wings and rice.

Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed vegetables on the side if using.