Honey Sesame Wings with Rice + Greens
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 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
1. PREHEAT THE OVEN TO 445 DEGREES
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.
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.
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.
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.
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*