Baked Chicken Wings Rice (Printable Recipe)
Marinated chicken wings baked on rice with savory sauce and caramelized onions.
# Ingredients You'll Need:
→ For the chicken wings
01 -
1 kilogram chicken wings
02 -
2 teaspoons chicken spice blend
03 -
4 tablespoons vegetable oil
04 -
4 cloves garlic, crushed
05 -
Salt, to taste
06 -
Black pepper, to taste
→ For the rice base
07 -
1 cup long-grain rice
08 -
3 medium onions, sliced
→ For the sauce
09 -
200 grams butter
10 -
2 cloves garlic, crushed
11 -
6 tablespoons ketchup
12 -
250 milliliters water
13 -
2 teaspoons sugar
14 -
Salt, to taste
15 -
Black pepper, to taste
→ For the student salad
16 -
1 white radish (daikon), peeled and grated
17 -
Fresh lemon juice
18 -
2 tablespoons natural yogurt
19 -
1 tablespoon mayonnaise
20 -
1 handful mixed salad greens
21 -
Salt, to taste
22 -
Black pepper, to taste
# Steps to Follow:
01 -
Wash chicken wings under cold water and pat dry completely. In a bowl, mix chicken spice blend, vegetable oil, and crushed garlic. Season with salt and pepper. Coat the wings thoroughly and refrigerate covered for at least 2 hours or overnight.
02 -
Preheat oven to 180°C (350°F). Spread rice evenly in an oven-safe frying pan or baking dish. Layer sliced onions over the rice.
03 -
Place the marinated wings in a single layer over the onions, ensuring even distribution for proper browning.
04 -
In a saucepan, melt butter over medium heat. Add crushed garlic and cook for 1 minute. Stir in ketchup, water, sugar, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
05 -
Pour sauce evenly over the wings and rice. Cover with foil and bake for 90 minutes. After 1 hour, check for dryness and add ½ cup water if needed. Bake until rice is tender and wings are golden.
06 -
Grate radish and drizzle with lemon juice. In a bowl, combine yogurt and mayonnaise. Fold in grated radish and mixed greens. Season with salt and pepper and mix well.
07 -
Let the dish rest 5 minutes after baking. Serve warm with the student salad on the side.
# Extra Tips:
01 -
Use an oven-safe pan with a metal handle for convenience. Alternatively, prepare sauce separately and transfer to a baking dish.
02 -
For deeper flavor, brown the wings before layering them over the rice and onions.