Sweet Baked Chicken Wings with Vegetable Rice

Instructions

step 1 Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
/n step 2 Pat the chicken wings dry and toss them with olive oil, salt, black pepper, garlic powder, and paprika.
/n step 3 Arrange the wings on the prepared baking sheet in a single layer.
/n step 4 Bake the wings for 35–40 minutes until golden and crispy, turning halfway through cooking.
/n step 5 In a small saucepan combine honey, soy sauce, brown sugar, minced garlic, ketchup, and rice vinegar and simmer for 3–4 minutes until slightly thickened.
/n step 6 Remove the wings from the oven and brush them generously with the sweet glaze.
/n step 7 Return the wings to the oven and bake for another 5–7 minutes to caramelize the sauce.
/n step 8 In a skillet melt butter over medium heat and add the corn and diced carrots, cooking for 2–3 minutes.
/n step 9 Add the cooked rice, salt, and black pepper and stir until heated through and well combined.
/n step 10 Serve the sweet baked chicken wings alongside the vegetable rice and garnish with chopped green onions.

Storage and Reheating Tips

Store leftover wings and rice in airtight containers in the refrigerator for up to 3 days. Reheat wings in the oven or air fryer at 350°F (175°C) to help maintain their crisp texture. The rice can be reheated in a skillet or microwave with a small splash of water to keep it moist.