Place chicken wings, kecap manis and honey in a resealable plastic food storage bag. Refrigerate for 2 hours to allow flavours to develop.
Preheat the oven to 200°C/180°C fan forced. Heat oil in an ovenproof heavy-based saucepan with a lid over medium heat.
Drain chicken wings and reserve marinade. Add chicken wings to saucepan and cook for 2 minutes each side or until browned. Transfer to a heatproof plate.
Add garlic and ginger to pan and cook, stirring, for 1 minute or until fragrant.
Scatter rice into pan and stir to evenly coat. Add stock to pan and bring to the boil.
Return chicken wings to pan. Cover with a tight-fitting lid or foil and bake for 25 minutes or until chicken is cooked and rice is tender (all liquid is absorbed).
