# The Ingredients You'll Need:
→ Chicken Wings
01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
→ Honey Garlic Sauce
07 - 1/3 cup honey
08 - 1/4 cup low-sodium soy sauce
09 - 3 tablespoons unsalted butter
10 - 4 cloves garlic, finely minced
11 - 2 tablespoons ketchup
12 - 1 tablespoon apple cider vinegar
13 - 1/2 teaspoon chili flakes, optional
14 - 1 tablespoon cornstarch mixed with 1 tablespoon water
→ Buttery Rice
15 - 1 cup long-grain white rice
16 - 2 cups low-sodium chicken broth
17 - 2 tablespoons unsalted butter
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh parsley
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil and position a wire rack on top. Lightly grease the rack with cooking spray or oil.
02 - Pat chicken wings dry thoroughly with paper towels. In a large mixing bowl, combine wings with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder. Toss until evenly coated.
03 - Arrange seasoned wings in a single layer on the prepared rack. Bake for 40 to 45 minutes, flipping halfway through cooking, until skin is golden and crispy.
04 - While wings bake, bring chicken broth, butter, and salt to a boil in a medium saucepan. Stir in rice, reduce heat to low, cover with lid, and simmer for 18 minutes. Remove from heat and allow to stand covered for 5 minutes. Fluff gently with a fork.
05 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in honey, soy sauce, ketchup, apple cider vinegar, and chili flakes if desired. Bring mixture to a simmer.
06 - Add cornstarch slurry to the simmering sauce while stirring constantly. Cook for 1 to 2 minutes until sauce reaches desired thickness. Remove from heat.
07 - Transfer baked wings to a large bowl. Pour prepared honey garlic sauce over wings and toss thoroughly to coat all pieces evenly.
08 - Divide fluffy rice among serving plates. Top each portion with glazed chicken wings and drizzle with any remaining sauce. Garnish with fresh chopped parsley.
