Hot Honey Lemon Pepper Chicken Wing Plate with Dirty Rice and Cheddar Bay Biscuit

Instructions

Step 1 Pat the chicken wings dry and season with salt, black pepper, garlic powder, onion powder, paprika, cayenne, and lemon pepper seasoning. /n
Step 2 Heat oil in a pan or fryer and cook the wings until golden brown and crispy, about 8–10 minutes per side. /n
Step 3 In a bowl, mix hot honey, melted butter, and lemon juice, then toss the cooked wings in the sauce until fully coated. /n
Step 4 In a skillet, cook ground beef or sausage until browned, then add onions, bell peppers, and garlic and sauté until softened. /n
Step 5 Stir in rice, chicken broth, Cajun seasoning, and thyme. Cover and simmer until rice is tender and flavorful, about 18–20 minutes. /n
Step 6 Preheat oven to 400°F (200°C). In a bowl, mix flour, baking powder, and salt, then cut in cold butter until crumbly. /n
Step 7 Add milk and cheddar cheese, mix to form a dough, then scoop onto a baking sheet and bake for 12–15 minutes until golden. /n
Step 8 Brush biscuits with melted butter and sprinkle with parsley. /n
Step 9 Plate the wings with dirty rice and a warm cheddar bay biscuit, then serve immediately.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat wings in the oven or air fryer to keep them crispy.
Warm rice on the stovetop or microwave with a splash of broth.
Biscuits can be reheated in the oven for best texture or microwave briefly for convenience.