Sticky chicken wings with fried brown rice

This Asian-style dish creates the perfect lunch box for busy days.
sticky chicken wings with fried brown rice


Sticky chicken wings
Fried brown rice


1.Remove and discard tips from chicken wings. Cut wings in half at the joint. Combine sauces, honey, seeds and chicken in a medium bowl. Cover; refrigerate 2 hours or overnight.
2.Preheat oven to 200°C/400°F.
3.Place chicken on an oiled wire rack over large baking dish. Roast for 30 minutes or until chicken is cooked through.
4.Meanwhile, make fried brown rice. Trim and thickly slice 1 green onion; cut remaining onion lengthways into strips. Pour egg into a heated oiled wok; swirl to cover base. Cook 1 minute; slide egg onto board. Roll up, slice thinly; cover to keep warm. Add oil to heated wok, stir-fry wombok, carrot and capsicum for 1 minute. Add rice, sauces and sliced green onion; stir-fry until hot. Remove from heat; top with green onion strips and sliced egg.
5.Serve chicken with fried rice.

You can use pre-cooked brown rice available in microwavable containers from the supermarket. This recipe is suitable to freeze at the end of step 1.


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