Home Recipes Products Menu
One Pan Dinners

One-pot teriyaki chicken wings with rice

Succulent chicken wings in a tangy sauce. If you’re wondering what’s for dinner this week, here’s your answer.

4SERVES
5MIN PREP
30MIN COOK

INGREDIENTS

  • 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
  • 114 cups Jasmine rice
  • 1 litre (4 cups) chicken stock
  • 2 green onions, diagonally thinly sliced
COPY TO CLIPBOARD

METHOD

  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.
  • 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
  • 114 cups Jasmine rice
  • 1 litre (4 cups) chicken stock
  • 2 green onions, diagonally thinly sliced
COPY TO CLIPBOARD
  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.

You might also like…

One Pan Dinners

Tikka chicken drumstick tray bake with yoghurt and mint

20 min prep
60 min cook
One Pan Dinners

Bacon-wrapped chicken tray bake

10 min prep
25 min cook
One Pan Dinners

Mediterranean chicken drumsticks

10 min prep
55 min cook
One Pan Dinners

Mediterranean chicken drumsticks

10 min prep
55 min cook
One Pan Dinners

Bacon-wrapped chicken tray bake

10 min prep
25 min cook
Recipe saved to My Favourites
Link copied to clipboard
Copied to clipboard