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Honey Sesame Wings with Rice + Greens

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
  • Low Carb/Paleo
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Why we love it:

The side green salad is done with hearty greens. When placed under the warm chicken wings, they wilt slightly and become more than just a regular salad. To achieve this, be sure and follow the plating instructions, otherwise, check substitutions list for a different method.
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Ingredients

  • 2 pounds Chicken Wings (often labeled Party Wings)
  • 1 teaspoon Kosher Salt (plus another pinch or so)
  • 2 teaspoons Cornstarch (divided)
  • 1 Tablespoon Vegetable Oil
  • 1 cup Basmati Rice (White)
  • 11⁄4 cups Water (plus a bit more for the sauce)
  • 2 Tablespoons Sherry Vinegar
  • 1⁄4 cup Soy Sauce
  • 3 Tablespoons Honey (divided)
  • 11⁄2 teaspoons Sesame Oil
  • 1 Tablespoon White Sesame Seeds (divided)
  • 4 cloves Garlic
  • Fresh Ginger (1.5 inch piece)
  • 1 bunch Green Onion (large bunch, about 2 cups, very thinly sliced, divided)
  • 4 cups Arugula (or baby kale)
  • 2 teaspoons Rice Vinegar
  • 1⁄4 teaspoon White Sugar

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 445 DEGREES
  • 2. CHICKEN

    Pat chicken dry with a towel or paper towel. Sprinkle with a pinch of the salt and ½ the cornstarch. Toss to coat. Lay on a baking sheet in an even layer, no overlapping pieces.

    Toss with the oil and place in the bottom third of the oven. Bake for 11 minutes, then turn the wings and bake for another 9 minutes. Then we’ll add sauce, see below.

  • 3. RICE

    Combine 1 cup rice to 1 ¼ cups water, and 1 teaspoon of salt in a small pot with a fitted lid. Bring to a boil, stir, then turn down to lowest heat. Cover and cook for 16 minutes. When done, fold the rice and cover again and set aside until ready to serve.

  • 4. SAUCE

    While rice is cooking, in a medium pot whisk together sherry vinegar, soy sauce, honey, sesame oil and ½ the sesame seeds and place over medium heat, bring to a simmer.

    Mince the garlic, ginger, and white part of the green onion and add to the pot. Mince the green part and set aside for garnish.

    In a separate small dish combine 1 Tablespoon of water and the remaining teaspoon of cornstarch to make a slurry and whisk that into the sauce once it’s simmering. You’ll see it thicken up almost immediately. Boil for about 60 - 90 seconds, then turn off the heat.

  • 5. TOSS + FINAL BAKE

    Once the chicken has cooked for about 20 minutes, it should be nicely browned and crisp. Toss the hot wings generously with sauce and sprinkle with the remaining sesame seeds and green onion. Toss on the baking sheet or in a separate large bowl. Spread out on the sheet pan for a final bake; about 4 - 6 minutes.

  • 6. GREENS

    Wash and dry the greens. In a small jar or bowl, combine the rice vinegar, white sugar, and a pinch of kosher salt. Shake well or whisk to dissolve the sugar. Toss with greens.

  • 7. SERVING

    Plate the greens and place wings on top. The heat from the wings will gently wilt parts of the greens and help add flavor. Serve extra sauce on the wings and rice on the side.

    *Wings reheat well in the oven or toaster oven and extra sauce can be kept for up to a month in the fridge*

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Substitutions

  • GLUTEN FREE:
    this is GF if you make sure your soy sauce is GF
  • PARTY WINGS:
    larger chicken leg/thigh combo works wonderfully, perhaps cook them an extra 10 minutes
  • BONES:
    if you aren’t into meat with bones at all, a boneless chicken breast will work ok here but adjust cooking time. If the sauce doesn’t thicken enough, when the meat is cooked, remove it and boil the sauce until its thick
  • CHICKEN:
    this sauce works with sturdy fish (salmon, cod, sea bass, catfish) or pork
  • ARUGULA:
    a hearty green works well here as we’ll plate it to wilt. Try baby kale, strips of chard, escarole, radicchio or even chopped cabbage
  • OTHER GREENS:
    if not plating to wilt the greens you can just make a simple salad or steam broccoli or green beans. Try cucumbers or radishes on the side for a crunchy raw veg instead
  • HONEY:
    brown sugar, coconut sugar, or maple syrup
  • KIDS CORNER:
    this dish was designed for my 5-year-old who loves wings, but if your kids don’t, try cooking the wings sans sauce, or try cubed chicken breast with the sauce. Consider leaving the green onion and/or sesame seeds off so they look “plain”

Prep Ahead & Use It Up

  1. Make the sauce. Refrigerate for up to 1 week, warm slightly before tossing with the wings to coat 
  2. Steam rice and microwave before serving
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