A super easy and satisfying meal for one. Double the recipe if you want left overs, cold chicken wings taste even better the next day.
- 6 chicken wings
- coarse salt
- freshly ground pepper
- 3 tbsp. reduced-sodium soy sauce
- 3 tbsp. honey
- 2 tbsp. rice vinegar
- ¼ c. long-grain white rice
- 1 c. small broccoli florets
In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
Remove wings from the oven and brush with remaining sauce. Return to the oven, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
Meanwhile, in a small pot, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.
Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.