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Honey Hot Wings with Buttered White Rice and Broccoli

A comforting meal of honey hot wings paired with buttery white rice and broccoli, perfect for family dinners or game-day gatherings.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650

Ingredients
  

For the Wings and Glaze
  • 2-2.5 lb chicken wings (drumettes + flats), tips removed
  • 1 tbsp baking powder (aluminum-free) helps crisp the skin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil (vegetable, avocado, or light olive oil)
For the Glaze
  • 1/3 cup honey
  • 3-4 tbsp hot sauce (Frank’s or your favorite) — adjust to taste
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce or tamari (use gluten-free tamari if needed)
  • 1 tsp apple cider vinegar or lemon juice
  • a pinch chili flakes (optional, for extra heat)
For the Buttered White Rice
  • 2 cups cooked white rice (long-grain jasmine or basmati recommended) (about 1 cup uncooked)
  • 1-2 tbsp unsalted butter
  • 2 tbsp grated Parmesan or a sprinkle of salt & pepper (optional)
  • 1 scallion thinly sliced (optional garnish)
For the Broccoli
  • 1 lb broccoli florets
  • 1 tsp olive oil or a knob of butter
  • Salt and pepper to taste
  • 1 wedge lemon (optional)
Optional Garnishes
  • Chopped fresh cilantro or parsley
  • Sesame seeds
  • Extra honey or hot sauce for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. 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
  1. 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.
  2. Broil for 2–3 minutes at the end for extra crispness, watching closely.
Making the Glaze
  1. 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.
  2. Taste and adjust heat/sweetness. Keep warm.
Finish the Wings
  1. Transfer wings to a large bowl, pour glaze over, and toss until well coated.
  2. Return to the oven for 3–4 minutes to set the glaze.
Cooking the Rice
  1. Cook 1 cup uncooked white rice according to package directions.
  2. Stir in 1–2 tbsp butter and grated Parmesan, plus salt and pepper when the rice is hot.
Cooking the Broccoli
  1. 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.
  2. Season with salt, pepper, and a squeeze of lemon.
Plating
  1. Serve honey hot wings on a platter with buttered white rice and broccoli on the side.
  2. 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.