Baked Chicken Wings Rice

This flavorful dish brings together tender marinated chicken wings and perfectly baked rice for a satisfying one-pan dinner. While the wings roast to golden perfection the rice beneath soaks up all the rich savory juices. Add the cool crunch of a simple radish salad and you have a meal that is both complete and comforting.

I first made this for a weekend family gathering and it quickly became everyone’s favorite for how hands off it is once in the oven

Ingredients

• Chicken wings: provide rich flavor and juicy texture look for fresh meaty wings
• Chicken spice blend: brings warmth and depth use your own mix for full control
• Garlic: enhances aroma and savoriness choose firm unbruised cloves
• Vegetable oil: ensures even coating and crisping neutral oils work best
• Salt and pepper: are essential for seasoning layer in stages for best balance
• Long grain rice: bakes up fluffy and absorbs juices rinse it well before using
• Onions: add natural sweetness and richness slice them evenly for consistent cooking
• Butter: gives the sauce body and depth use high quality unsalted butter
• Ketchup: creates tang and richness without overpowering
• Sugar: balances the sauce with gentle sweetness
• White radish: adds crunch and freshness peel just before grating
• Lemon juice: brightens the salad and keeps the radish from discoloring
• Natural yogurt and mayonnaise: provide creaminess use full fat for best taste
• Mixed greens: add freshness use a crisp variety like arugula or young lettuce

Step-by-Step Instructions

Prepare and Marinate the Wings:

Wash the chicken wings thoroughly under cold water and pat them dry until no moisture remains This helps the marinade stick and ensures better browning during baking

Mix the Marinade:

Combine the chicken spice blend vegetable oil and crushed garlic in a small bowl Add salt and pepper and stir into a thick marinade

Coat the Wings:

Place the wings in a bowl or container and pour the marinade over Toss thoroughly until every piece is well coated Cover and refrigerate for at least two hours or overnight for best flavor

Prepare the Rice Base:

Preheat the oven to 180 degrees Celsius Spread rinsed long grain rice evenly in an oven safe frying pan or baking dish

Layer the Onions:

Distribute the sliced onions over the rice in a single layer These will soften and caramelize during baking adding deep flavor to the rice

Position the Wings:

Remove the wings from the fridge and place them on top of the onion and rice base in a single layer for even browning

Make the Sauce:

In a saucepan melt the butter over medium heat Add crushed garlic and cook for one minute until fragrant Stir in ketchup water sugar and a pinch of salt and pepper Let the sauce simmer for three minutes until slightly thickened

Add the Sauce:

Pour the hot sauce evenly over the wings and rice making sure all areas are covered This liquid will flavor the rice and keep everything moist as it bakes

Bake the Dish:

Cover the pan with foil and place it in the oven Bake for one and a half hours After one hour check for dryness and add half a cup of water if needed Continue baking until wings are golden and rice is fully tender

Prepare the Student Salad:

Grate the radish and immediately drizzle with fresh lemon juice In a bowl mix yogurt and mayonnaise Add the radish and greens then gently fold everything together Season lightly with salt and pepper

Serve the Dish:

Let the dish rest for five minutes after removing from the oven Serve warm with a generous spoonful of salad on the side for contrast and freshness

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I love the way the rice turns golden at the edges from soaking up the sauce My brother always fights for the crispy corners because they have the most flavor

Storage Tips

Refrigerate leftovers in an airtight container for up to three days Reheat covered in the oven with a splash of water to refresh the rice The salad is best fresh but can be prepped separately and assembled right before serving

Ingredient Substitutions

Use boneless chicken thighs if wings are unavailable Greek yogurt can replace natural yogurt in the salad Try tomato puree and vinegar in place of ketchup if needed

Serving Suggestions

Serve alongside a tangy slaw or a quick pickled cucumber Pair with warm flatbread or a crisp green salad Add chili flakes to the sauce if you like it spicy

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Frequently Asked Questions About Recipes

→ Can I use drumsticks instead of wings?

Yes, drumsticks can be used but may require slightly longer baking time to ensure they cook through.

→ What type of rice works best?

Long-grain white rice is ideal as it holds its shape and absorbs flavors without becoming mushy.

→ Can I prepare it ahead of time?

You can marinate the wings and prep the rice base ahead. Assemble and bake just before serving for best texture.

→ Is the sauce spicy?

No, the sauce is tangy and slightly sweet. You can add chili flakes if you'd like more heat.

→ Can I make this dairy-free?

Yes, substitute the butter with a dairy-free alternative for a lactose-free version.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat covered in the oven or microwave.