30-Minute Chicken Wings with Rice

Here is my favorite chicken wings with rice recipe, with sticky sweet kecap manis and honey glazed wings, served over fluffy jasmine rice cooked in chicken stock for extra flavor.

These chicken wings are my go-to weeknight dinner when I want something easy but still special. The kecap manis gives the wings this really nice sweet and savory thing going on, and cooking the rice in chicken stock instead of water makes such a difference. Plus, everything cooks together, so cleanup is pretty easy!

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What Kind of Chicken Wings Should I Use?

You can use whole chicken wings or pre-cut wingettes and drumettes for this recipe – both work great. If you’re buying whole wings, you’ll need to cut them yourself at the joints, which only takes a few minutes with a sharp knife or kitchen shears. Fresh wings are ideal, but frozen wings work just fine too as long as you thaw them completely and pat them dry before cooking. For the crispiest results, look for wings that aren’t pre-marinated or heavily processed, since the plain ones will absorb the kecap manis and honey glaze much better.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken wings: You can use chicken drumsticks or thighs instead of wings. They’ll work just as well with the sweet glaze, though you might need to adjust the cooking time slightly for larger pieces.
• Kecap manis: If you can’t find kecap manis (Indonesian sweet soy sauce), make your own by mixing 2 tablespoons regular soy sauce with 1 tablespoon brown sugar or molasses. It won’t be exactly the same, but it’ll give you that sweet-savory flavor.
• Jasmine rice: Basmati or regular long-grain white rice work fine here. Just keep the same measurements and cooking method.
• Fresh ginger: In a pinch, you can use ½ teaspoon ground ginger, though fresh really does taste better in this recipe.
• Chicken stock: Water works if you don’t have stock on hand, but add a chicken bouillon cube or two to keep that rich flavor going.
• Green onions: Regular yellow or white onions can work as a substitute, though you’ll want to use about ¼ cup chopped. Add them earlier in the cooking process since they need more time to soften.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this one-pan dish is not browning the chicken wings properly before baking – those two minutes per side create a caramelized exterior that keeps the meat from turning rubbery, so resist the urge to skip or rush this step.

Another common error is using too much liquid or not checking your rice halfway through, which can leave you with mushy, overcooked grains instead of fluffy jasmine rice – if the rice looks done but the chicken needs more time, simply remove the lid for the last few minutes of baking.

Don’t forget to let the dish rest for those final two minutes after removing it from the oven, as this allows the rice to absorb any remaining liquid and makes serving much cleaner.

For extra flavor, toast your rice in the pan for about a minute before adding the stock, which gives it a slightly nutty taste and helps prevent clumping.

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What to Serve With Chicken Wings?

These sweet and savory chicken wings pair really well with some simple stir-fried vegetables like bok choy, snap peas, or broccoli to balance out the meal. Since the wings already come with rice, you could also serve them with a cool cucumber salad dressed with rice vinegar and sesame oil to cut through the richness of the honey glaze. If you want to make it more of a spread, add some steamed edamame or a quick Asian-style coleslaw on the side. For extra flavor, I like to sprinkle some sesame seeds and extra sliced green onions over everything right before serving.

Storage Instructions

Store: Keep your leftover chicken wings and rice in separate airtight containers in the fridge for up to 3 days. The wings stay crispier when stored separately from the rice, and you can mix and match portions when reheating.

Freeze: The chicken wings freeze really well for up to 2 months in a freezer-safe container. I don’t recommend freezing the rice though, as it tends to get a bit mushy when thawed.

Reheat: Warm the rice in the microwave with a splash of water or chicken stock to keep it moist. For the wings, pop them in the oven at 350°F for about 10 minutes to crisp them back up, or use an air fryer if you have one.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 60-75 g
• Fat: 37-47 g
• Carbohydrates: 300-340 g

Ingredients

For the marinade:

• 16 oz chicken wings
• 2.5 tbsp kecap manis (sweet soy sauce, adds a unique caramel-like sweetness)
• 2.5 tbsp honey

For the rice dish:

• 1 tbsp vegetable oil (or any neutral oil like canola)
• 2 garlic cloves (minced for even flavor distribution)
• 2 tsp ginger (freshly grated for a more vibrant spice)
• 1.25 cups jasmine rice
• 4 cups chicken stock (I like Swanson Chicken Stock for this)
• 0.5 tsp sesame oil
• 2 green onions (sliced thinly for garnish)

Step 1: Prepare the Marinade and Marinate the Chicken

• 16 oz chicken wings
• 2.5 tbsp kecap manis
• 2.5 tbsp honey

In a bowl or zip-top bag, combine the kecap manis and honey, stirring until well blended.

Add the chicken wings and toss to coat evenly, making sure every piece is covered with the marinade.

Refrigerate for at least 2 hours—this allows the sweet soy sauce and honey to penetrate the meat and develop deeper flavor.

I find that marinating overnight actually gives even better results if you have the time.

Step 2: Sear the Chicken and Build the Aromatics

• chicken wings from Step 1
• reserved marinade from Step 1
• 1 tbsp vegetable oil
• 2 garlic cloves
• 2 tsp ginger

Preheat your oven to 200°C (180°C fan).

Remove the chicken from the refrigerator and drain it in a colander, reserving the marinade in a small bowl.

Heat the vegetable oil in a large oven-safe pan over medium-high heat until shimmering.

Working in batches if needed, place the chicken wings in the pan and sear for about 2 minutes on each side until deeply golden brown.

This browning step creates a flavorful crust and locks in juices.

Transfer the seared chicken to a plate, then reduce heat to medium and add the minced garlic and grated ginger to the same pan, stirring constantly for about 1 minute until fragrant.

Step 3: Toast the Rice and Build the Base

• 1.25 cups jasmine rice
• 4 cups chicken stock
• reserved marinade from Step 2

Add the jasmine rice to the pan with the garlic and ginger, stirring constantly for 1-2 minutes to lightly toast the grains.

This step enhances the rice’s nutty flavor and helps each grain cook separately.

Pour in the chicken stock and the reserved marinade from the chicken, stirring to combine and scraping up any browned bits from the bottom of the pan.

Bring the mixture to a boil.

Step 4: Combine, Cover, and Braise in the Oven

• seared chicken wings from Step 2
• rice and stock mixture from Step 3

Return the seared chicken wings to the pan, nestling them into the rice mixture.

The chicken should be mostly submerged but doesn’t need to be completely covered.

Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.

Braise for about 25 minutes until the chicken is fully cooked through (internal temperature of 165°F/74°C if you’re checking), the rice is tender, and most of the liquid has been absorbed.

I like to use a lid rather than foil—it traps steam more effectively and helps the rice cook evenly.

Step 5: Rest and Finish with Sesame Oil and Green Onions

• braised chicken and rice from Step 4
• 0.5 tsp sesame oil
• 2 green onions

Remove the pan from the oven and let it rest, uncovered, for 2 minutes.

This allows the steam to escape slightly and the flavors to settle.

Drizzle the sesame oil over the top of the dish and toss gently to distribute.

Divide the chicken and rice between serving bowls or plates, and garnish generously with the sliced green onions for a fresh, bright finish.

30-Minute Chicken Wings with Rice

Delicious 30-Minute Chicken Wings with Rice recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1875 kcal

Ingredients

  

For the marinade::

• 16 oz chicken wings
• 2.5 tbsp kecap manis (sweet soy sauce, adds a unique caramel-like sweetness)
• 2.5 tbsp honey

For the rice dish::

• 1 tbsp vegetable oil (or any neutral oil like canola)
• 2 garlic cloves (minced for even flavor distribution)
• 2 tsp ginger (freshly grated for a more vibrant spice)
• 1.25 cups jasmine rice
• 4 cups chicken stock (I like Swanson Chicken Stock for this)
• 0.5 tsp sesame oil
• 2 green onions (sliced thinly for garnish)

Instructions

 

• In a bowl or zip-top bag, combine the kecap manis and honey, stirring until well blended. Add the chicken wings and toss to coat evenly, making sure every piece is covered with the marinade. Refrigerate for at least 2 hours—this allows the sweet soy sauce and honey to penetrate the meat and develop deeper flavor. I find that marinating overnight actually gives even better results if you have the time.
• Preheat your oven to 200°C (180°C fan). Remove the chicken from the refrigerator and drain it in a colander, reserving the marinade in a small bowl. Heat the vegetable oil in a large oven-safe pan over medium-high heat until shimmering. Working in batches if needed, place the chicken wings in the pan and sear for about 2 minutes on each side until deeply golden brown. This browning step creates a flavorful crust and locks in juices. Transfer the seared chicken to a plate, then reduce heat to medium and add the minced garlic and grated ginger to the same pan, stirring constantly for about 1 minute until fragrant.
• Add the jasmine rice to the pan with the garlic and ginger, stirring constantly for 1-2 minutes to lightly toast the grains. This step enhances the rice's nutty flavor and helps each grain cook separately. Pour in the chicken stock and the reserved marinade from the chicken, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.
• Return the seared chicken wings to the pan, nestling them into the rice mixture. The chicken should be mostly submerged but doesn't need to be completely covered. Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Braise for about 25 minutes until the chicken is fully cooked through (internal temperature of 165°F/74°C if you're checking), the rice is tender, and most of the liquid has been absorbed. I like to use a lid rather than foil—it traps steam more effectively and helps the rice cook evenly.
• Remove the pan from the oven and let it rest, uncovered, for 2 minutes. This allows the steam to escape slightly and the flavors to settle. Drizzle the sesame oil over the top of the dish and toss gently to distribute. Divide the chicken and rice between serving bowls or plates, and garnish generously with the sliced green onions for a fresh, bright finish.