Spicy Chicken Wings with Rice

Finding an easy dinner that satisfies both kids and adults can feel like an impossible task, especially when you’re juggling work deadlines, after-school activities, and everything else life throws your way. Between the rush of everyday commitments and the constant “what’s for dinner?” questions, sometimes you just need a reliable meal that doesn’t require hours in the kitchen.

That’s where these chicken wings with rice come in – they’re simple to make, filling enough for the whole family, and best of all, they’re the kind of comfort food that everyone actually looks forward to eating. Plus, you can easily adjust the seasonings to match your family’s taste preferences.

What Kind of Chicken Wings Should I Use?

For this recipe, you can use either whole wings or wings that have already been separated into flats and drumettes – both work great, though separated pieces are easier to eat and tend to cook more evenly. Fresh wings are ideal, but frozen wings will work just fine as long as they’re completely thawed and patted dry before cooking. When shopping, look for wings that are plump and pink with no dark spots or strong odors. If you’re watching calories, you can remove the skin, but keeping it on will give you that classic crispy texture that makes wings so good.

Options for Substitutions

This recipe has plenty of room for adjustments based on what you have in your kitchen:

• Tamari/Coconut Aminos: Regular soy sauce works perfectly if you don’t need the recipe to be gluten-free. If using regular soy sauce, use a bit less as it’s typically saltier than tamari.
• Sesame oil: While sesame oil adds a distinct Asian flavor, you can use another neutral oil like avocado or vegetable oil – just add 1 tablespoon of toasted sesame seeds for that nutty taste.
• Honey/Maple syrup: These are interchangeable with each other, or you can use brown sugar (use 1/4 cup instead of 1/3 cup). Agave nectar works too!
• Chili garlic sauce: No chili garlic sauce? Mix some minced garlic with sambal oelek or even red pepper flakes (start with 1 tablespoon and adjust to taste).
• Sriracha: Any hot sauce will work here – try sambal oelek, gochujang, or even a dash of cayenne pepper.
• Peanuts: Cashews or almonds make great alternatives. For nut-free options, try toasted sunflower seeds or extra sesame seeds.
• Rice: Any grain works well here – try quinoa, cauliflower rice for a low-carb option, or even rice noodles. Just prepare according to package instructions.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking chicken wings is achieving that perfect crispy skin – patting the wings completely dry before cooking and avoiding overcrowding the pan are absolute must-dos to get that satisfying crunch. A common error is constantly flipping the wings while they cook; instead, let them develop a golden crust by cooking undisturbed for several minutes on each side. When it comes to the sauce, timing is everything – adding it too early can make your wings soggy, so wait until the last few minutes of cooking to brush it on, allowing it to caramelize without burning (thanks to the honey or maple syrup in the recipe). For the best texture and flavor balance, let the wings rest for 5 minutes after cooking to help the sauce stick better, and make sure to toast those sesame seeds and peanuts until they’re just golden – they can go from perfectly toasted to burnt in seconds.

What to Serve With Asian Chicken Wings?

These sweet and spicy wings already come with rice, but you can round out the meal with some simple Asian-inspired sides. A quick cucumber salad with rice vinegar and sesame oil makes a cool, crisp contrast to the sticky wings. For some extra veggies, try steamed broccoli or snap peas tossed with a bit of garlic and soy sauce – they’ll soak up any extra sauce from the wings perfectly. If you want to make it a bigger spread, some simple egg rolls or spring rolls from the freezer section can turn this into a fun takeout-style feast at home.

Storage Instructions

Keep Fresh: Place your leftover chicken wings in an airtight container and keep them in the fridge for up to 3 days. For the rice, store it separately in its own container – this way, both components stay at their best. The garnishes like green onions and cilantro are best added fresh when serving.

Freeze: These wings freeze really well! Put them in a freezer-safe container or zip-top bag and they’ll keep for up to 3 months. The rice can also be frozen separately in its own container. Just skip freezing the fresh toppings – they’re better added fresh after reheating.

Reheat: To bring back that nice texture, reheat the wings in the oven at 350°F for about 10-15 minutes until they’re heated through. For the rice, a quick zap in the microwave with a splash of water works great. Once everything’s hot, add your fresh toppings and enjoy!

Preparation Time	60-120 minutes
Cooking Time	30-60 minutes
Total Time	90-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-170 g
• Fat: 120-140 g
• Carbohydrates: 200-220 g

Ingredients

• 1/3 cup gluten-free tamari or coconut aminos
• 2 tablespoons sesame oil, toasted
• 2-3 tablespoons fresh ginger, minced
• 2 pounds chicken wings, dried (900 grams)
• 2 tablespoons gluten-free tamari
• 1/3 cup rice vinegar
• 1/3 cup honey or pure maple syrup
• 2 tablespoons chili garlic sauce
• 1 tablespoon sriracha
• 2 cloves garlic, finely chopped
• 2 cups cooked rice (white or brown, prepared as per package instructions)
• 1/4 cup chopped roasted peanuts
• 1 tablespoon green onions, chopped (green parts only)
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon sesame seeds, toasted

Step 1: Marinate the Wings

In a large bowl, whisk together tamari, toasted sesame oil, and freshly grated ginger until well combined.

Pat the chicken wings dry with paper towels, then add them to the bowl.

Toss the wings thoroughly to ensure they are well coated in the marinade.

Cover the bowl with plastic wrap and marinate the wings in the refrigerator for at least 1 hour, or overnight for more flavor.

Step 2: Bake the Wings

Preheat your oven to 400°F (200°C).

Line a large rimmed baking sheet with parchment paper to avoid sticking.

Using tongs, carefully transfer the marinated wingettes to the prepared baking sheet, ensuring they do not overlap, to allow even cooking.

Bake in the preheated oven for about 30 minutes or until the wings are golden and crispy.

The internal temperature should reach 165°F (74°C) to ensure they are fully cooked.

Step 3: Prepare the Wing Sauce

While the wings are baking, prepare the sauce in a small saucepan.

Combine 2 tablespoons of tamari, rice vinegar, honey, chili garlic sauce, sriracha, and minced garlic.

Stir the ingredients together and bring the mixture to a boil over medium heat.

Once boiling, reduce the heat to low and let the sauce simmer for about 30 minutes until it becomes syrupy and thick.

Step 4: Coat the Wings

Once the wings are done baking, transfer them to a large bowl.

Pour the prepared sauce over the wings and toss them well to ensure they are evenly coated with the flavorful sauce.

Step 5: Serve and Garnish

Serve the saucy wings over a bed of cooked rice.

Garnish with roasted peanuts, thinly sliced green onions, fresh cilantro, sesame seeds, and a grind of black pepper and sea salt to taste.

Enjoy your flavorful and aromatic wings!