Teriyaki Chicken Wings

Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, April 2006


  • 4 chicken wings (about 10 ounces), separated at joint
  • Coarse salt and freshly ground pepper
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1/4 cup long-grain white rice
  • 1 cup small broccoli florets


  1. Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil-lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.

  2. In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.

  3. Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.

  4. Meanwhile, in a small saucepan with a tight-fitting lid, 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.

  5. Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.


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