Sticky chicken wings with 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.