Sticky Chicken Wings With Caramelised Onion And Coconut Rice Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, combine the soy sauce, honey, garlic, ginger, and sesame oil. Add the chicken wings and toss to coat them evenly.
• STEP 3.Arrange the chicken wings on the prepared baking sheet and bake for 25-30 minutes, or until they are golden brown and sticky.
• STEP 4.While the chicken wings are baking, prepare the caramelized onion and coconut rice. In a saucepan, heat the oil over medium heat and add the sliced onions. Cook until the onions are caramelized and golden brown.
• STEP 5.Add the coconut milk, water, and salt to the saucepan with the caramelized onions. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
• STEP 6.Serve the sticky chicken wings with the caramelized onion and coconut rice. Garnish with chopped cilantro or green onions, if desired.

Cooking Tips

• For extra crispy wings, broil them for a few minutes after baking.
• You can marinate the chicken wings in the sauce for a few hours or overnight for even more flavor.
• To make the rice even more fragrant, toast it in a dry saucepan before adding the liquid.

Storage and Serving

• Leftover chicken wings can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken wings in the oven or microwave until heated through.
• The caramelized onion and coconut rice can be stored in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop with a splash of water.