Honey Glazed Chicken Wings with Rice, Roasted Potatoes, Plantains and Beet Salad

Instructions

Step 1: Rinse the rice under cold water until the water runs clear.

Step 2: In a saucepan, combine the rice, water, salt, and butter. Bring to a boil, reduce the heat to low, cover, and cook for 18–20 minutes. Remove from heat and let stand for 5 minutes before fluffing with a fork.

Step 3: Preheat the oven to 425°F (220°C).

Step 4: Toss the chicken wings with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.

Step 5: Arrange the wings on a parchment-lined baking sheet.

Step 6: Toss the potatoes with olive oil, garlic powder, paprika, salt, and black pepper and spread them on a separate baking sheet.

Step 7: Roast the wings for 40–45 minutes and the potatoes for 35–40 minutes, turning the potatoes halfway through cooking.

Step 8: Place the diced beets on a small baking tray, drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.

Step 9: In a small saucepan, combine the honey, soy sauce, garlic, ketchup, and lemon juice.

Step 10: Simmer over low heat for 3–4 minutes until slightly thickened.

Step 11: During the last 10 minutes of cooking, brush the wings generously with the honey glaze and return them to the oven.

Step 12: Heat vegetable oil in a skillet over medium heat and fry the plantain slices for 2–3 minutes per side until golden and caramelized.

Step 13: Arrange the lettuce, red onion rings, and cherry tomatoes on a serving platter.

Step 14: Remove the wings, potatoes, and beets from the oven and allow the wings to rest for 5 minutes.

Step 15: Plate the rice, honey glazed wings, roasted potatoes, fried plantains, beet salad, and garden salad.

Step 16: Garnish the rice and chicken with dried parsley before serving.

Storage and Reheating Tips

Store the chicken wings, rice, potatoes, beets, and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the wings and potatoes in a 375°F (190°C) oven or air fryer for 5–8 minutes to maintain crispness.

Rice can be reheated in the microwave with a splash of water to restore moisture.

Plantains are best reheated in a skillet for the best texture.

Keep the salad separate and assemble just before serving for maximum freshness.