# What You'll Need:
→ Chicken Wings
01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 0.5 tsp black pepper
05 - 0.5 tsp smoked paprika
06 - 0.5 tsp garlic powder
→ Honey Garlic Sauce
07 - 0.33 cup honey
08 - 0.25 cup low-sodium soy sauce
09 - 3 tbsp unsalted butter
10 - 4 cloves garlic, finely minced
11 - 2 tbsp ketchup
12 - 1 tbsp apple cider vinegar
13 - 0.5 tsp chili flakes
14 - 1 tbsp cornstarch mixed with 1 tbsp water
→ Buttery Rice
15 - 1 cup long-grain white rice
16 - 2 cups low-sodium chicken broth
17 - 2 tbsp unsalted butter
18 - 0.5 tsp salt
19 - 2 tbsp fresh parsley, chopped for garnish
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with foil and position a wire rack on top, lightly greasing the rack. Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated.
02 - Arrange seasoned wings in a single layer on the prepared rack. Bake for 40 to 45 minutes, flipping halfway through cooking, until golden and crispy.
03 - While wings bake, bring chicken broth, butter, and salt to a boil in a saucepan. Stir in rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add honey, soy sauce, ketchup, apple cider vinegar, and chili flakes. Bring to a simmer.
05 - Stir in the cornstarch slurry and cook, stirring constantly, until sauce thickens, approximately 1 to 2 minutes. Remove from heat.
06 - Transfer baked wings to a large bowl. Pour honey garlic sauce over wings and toss to coat evenly.
07 - Serve sticky wings over a bed of buttery rice, garnished with chopped fresh parsley.
