Ingredients
Method
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat wings dry with paper towels. Toss wings with baking powder, salt, and pepper until evenly coated. Let rest for 10 minutes.
Cooking the Wings
- Place wings on the wire rack in a single layer, skin side up. Roast in the preheated oven for 35–45 minutes, flipping once halfway, until golden-brown and crispy.
- Broil for 2–3 minutes at the end for extra crispness, watching closely.
Making the Glaze
- In a small saucepan, combine honey, hot sauce, butter, minced garlic, soy sauce, and vinegar. Simmer gently over medium-low heat for 5–7 minutes until slightly thickened.
- Taste and adjust heat/sweetness. Keep warm.
Finish the Wings
- Transfer wings to a large bowl, pour glaze over, and toss until well coated.
- Return to the oven for 3–4 minutes to set the glaze.
Cooking the Rice
- Cook 1 cup uncooked white rice according to package directions.
- Stir in 1–2 tbsp butter and grated Parmesan, plus salt and pepper when the rice is hot.
Cooking the Broccoli
- Steam broccoli florets for 4–6 minutes until bright green and just tender. Alternatively, sauté in a pan with 1 tsp olive oil or butter for 4–5 minutes.
- Season with salt, pepper, and a squeeze of lemon.
Plating
- Serve honey hot wings on a platter with buttered white rice and broccoli on the side.
- Garnish with scallions, sesame seeds, or chopped herbs if desired.
Notes
For crispier wings, pat wings very dry and use baking powder. Air fryer option: 380°F for 22–26 minutes, then glaze and crisp.