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

Crispy baked wings tossed in honey garlic glaze over buttery rice

# The Ingredients 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 Instructions:

01 - Preheat oven to 425°F. Line a baking sheet with foil and position a wire rack on top. Lightly grease the rack with cooking spray or oil.
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 cooking, until golden and crispy.
04 - While wings bake, bring chicken broth, butter, and salt to a boil in a saucepan. 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 - Melt butter over medium heat in a small saucepan. Add minced garlic and sauté for 1 minute until fragrant. Add honey, soy sauce, ketchup, apple cider vinegar, and chili flakes if desired. Bring to a simmer.
06 - Stir the cornstarch and water slurry into the simmering sauce. Cook while 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 until evenly coated.
08 - Serve sauce-coated wings over a bed of buttery rice. Garnish with chopped fresh parsley.

# Additional Tips::

01 -
  • The wings get gloriously crispy in the oven without deep frying, so your kitchen doesn't reek of oil for three days.
  • The sauce tastes like it simmered for hours but actually comes together while the wings bake, making this genuinely doable on a weeknight.
  • Buttery rice soaks up every last drop of glaze, so there's no waste and no sad dry chicken.
02 -
  • If your wings end up wet instead of crispy, the culprit is usually crowding the pan or not drying them thoroughly before baking—air circulation is everything.
  • The cornstarch slurry is non-negotiable; without it, your sauce will slide right off and pool at the bottom, which looks sad and tastes unbalanced.
  • Make the sauce just before the wings finish baking so it's still warm when you toss them; cold sauce won't coat properly.
03 -
  • For extra-crispy wings with maximum surface area browning, pat them dry before seasoning and don't skip the foil-lined sheet; it prevents sticking and helps heat distribution.
  • If you prefer more pronounced garlic flavor, add one extra clove to the sauce and bloom it in butter a full two minutes before anything else hits the pan.
  • The rice will taste richer if you use half broth and half water with an extra tablespoon of butter, creating a more luxurious base that doesn't overpower the wings.
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