A delightful recipe featuring sticky chicken wings and juicy shrimp served over rice, perfect for a flavorful meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
For the Rice
2 cups long-grain white rice
4 cups water or chicken broth
1 tablespoon butter
½ teaspoon salt
For the Sticky Wings
2½ lbs chicken wings, split into flats and drumettes
1 tablespoon baking powder (aluminum-free)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon black pepper
Sticky Sauce
½ cup honey
⅓ cup low-sodium soy sauce
¼ cup brown sugar
2 tablespoons ketchup
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon sriracha (optional)
1 tablespoon cornstarch
2 tablespoons water
For the Shrimp
1 lb large shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon paprika
½ teaspoon Cajun seasoning (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Garnishes
Sesame seeds
Sliced green onions
Lemon wedges
Instructions
Cook the Rice: Rinse the rice until the water runs clear. Combine rice, water (or broth), butter, and salt in a saucepan. Bring to a boil, then reduce to low heat. Cover and simmer for 18–20 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Bake the Wings: Preheat oven to 425°F. Pat the wings completely dry. Toss with baking powder, salt, garlic powder, onion powder, paprika, and pepper. Arrange on a wire rack over a baking sheet. Bake for 45–50 minutes, flipping halfway through, until crispy and golden.
Make the Sticky Sauce: In a saucepan, combine honey, soy sauce, brown sugar, ketchup, hoisin, rice vinegar, sesame oil, garlic, ginger, and sriracha. Bring to a gentle simmer for 3–4 minutes. Mix cornstarch with water and stir into the sauce. Simmer until thick and glossy, about 2 minutes.
Coat the Wings: Toss the hot baked wings in the sticky sauce until evenly coated.
Cook the Shrimp: Season shrimp with paprika, Cajun seasoning, salt, and pepper. Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Add shrimp and cook 1–2 minutes per side, just until pink and opaque. Stir in lemon juice and parsley.
Notes
For extra flavor, marinate the wings in the spice mix for a few hours before baking.
Adjust the level of sriracha in the sauce according to your spice preference.