• 4
  • 5
    Min Prep
  • 30
    Min Cooking
Chicken Wings Fresh


  • 1 x tray Fresh Chicken Wings
  • 2 tablespoons kecap manis
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • 2 teaspoons minced ginger
  • 1​14 cups Jasmine rice
  • 1 litre (4 cups) chicken stock
  • 2 green onions, diagonally thinly sliced


  1. Place chicken wings, kecap manis and honey in a resealable plastic food storage bag. Refrigerate for 2 hours to allow flavours to develop.
  2. Preheat the oven to 200°C/180°C fan forced. Heat oil in an ovenproof heavy-based saucepan with a lid over medium heat.
  3. 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.
  4. Add garlic and ginger to pan and cook, stirring, for 1 minute or until fragrant.
  5. Scatter rice into pan and stir to evenly coat. Add stock to pan and bring to the boil.
  6. 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).
  7. Remove from oven and stand for 2 minutes.
  8. Serve sprinkled with the green onion.

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