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Baked chicken wings with rice garnish

Baked chicken wings with rice garnish

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The fins are well cleaned of debris, washed and cut into 3 pieces (I did not use the top piece). Mix all the above ingredients, make a sauce in which you put the wings to marinate for 20-30 minutes. then we put the wings in the oven.


Put the oil in a pan, add the rice, onion, pepper, carrot (grated or finely chopped), fry for 3-5 minutes and then quench with a cup and a half of water. Add diced tomatoes and spices. Let it boil until all the water is reduced to low heat. GOOD LUCK.

Baked chicken wings

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(5 points / total votes: 11)

olga a year ago - 26 January 2016 12:23

Re: Sticky wings in the oven

I beat the city long and wide after the beef tail, no matter how tempting it was, I couldn't satisfy my desire, maybe with wings I have more luck

Ioana a year ago - January 26, 2016 13:08

Re: Sticky wings in the oven

nor the Metro? next time ask when I bring. but you'll also like the wings. they are slightly different.

maria a year ago - 26 January 2016 15:34

Re: Sticky wings in the oven

On Saturday then we will gather around him under the wings.

Ioana a year ago - January 26, 2016 19:09

Re: Sticky wings in the oven

They are ideal for a family gathering. They look so good that I'm sure they'll impress.

Ancutza Ardelean a year ago - January 27, 2016 11:40

Re: Sticky wings in the oven

Hi Ioana, are the boned chicken legs working too? Should I increase the amount of marinade?

Ioana a year ago - January 27, 2016 11:47

Re: Sticky wings in the oven

Ancutza also works with boned thighs or smaller lower thighs with bone (hammers). keep the quantities the same for about 600-700 gr of meat. so exactly the quantities given by me to 600-700 gr boned thighs.
be very careful with the tray. not to be much wider than your thighs occupy, otherwise the sauce will spread in a thin layer and burn (due to honey and sugar) before the thighs are cooked.


Rice pilaf with chicken wings and vegetables Simple, spicy, filling and tasty recipe. Pilaful is a light, cheap and easy to prepare food.

There are some secrets to getting a tasty pilaf, with fluffy rice, with grains that are not missing. Vegetables are very important, they are responsible for completing the taste, but also the appetizing appearance.

Since I know myself in our kitchen, the pilaf starts on the stove and continues cooking in the oven. It is a simple and safe method, so that in the end the beans are perfectly cooked and you notice that the expression & # 8220bob with bob & # 8221 makes sense when you look at the pilaf prepared in this way.

One of the secrets of tasty chicken pilaf is frying pieces of meat beforehand. In the oil in which the meat was fried, the onion is to be hardened, then the vegetables are sautéed. In the same pan! And in the end, the rice cooks a little. Quench everything with soup. Only after this stage everything is moved to the heat-resistant dish (if you started cooking in the pot and not in the pan, leave everything in the pot) and continue cooking in the oven. Salt and pepper are important. A pilaf without spices is not tasty, so don't forget to use them. I generally use bay leaves for flavor, but if you don't like their taste you can use thyme (dry or fresh), and at the end the green, freshly chopped parsley brings the last drop of flavor that this needs. rice pilaf with chicken wings and vegetables.

Another secret to the rice pilaf with chicken and vegetables it's soup. The soup can be chicken or vegetable. If you make clear chicken soup, don't forget to always put 500-1000 ml in the freezer for such foods, but you can make chicken stock or vegetable stock. If you do not have time to prepare stock (concentrated soup) or you do not have space in the freezer and you want to use commercial cubes, then buy only organic or those with natural ingredients! After all, you can only use water, but in no case cubes with chemicals!

The rice used for pilaf has a long grain. Without advertising them, I use the Scotti brand for pilaf. I find it very good. If I can't find it, I replace it with the one for gaskets or Camolino & # 8211 writes on the bag & # 8220bob with bob & # 8221. Depending on the type of rice used, the amount of liquid may be different. If I cooked the pilila on the stove's eye, I would use 3 cups of liquid (soup or water) for a cup of rice, but in the oven I want it creamier, so I put a little more liquid. If you cook the pilaf on the eye of the stove, be sure to boil it over low heat, so that the starch remains in the grains and does not become sticky.

Another secret of tasty pilaf is fat. I use sunflower oil or sunflower oil combined with olive oil or oil combined with butter.

I prepared this rice pilaf with chicken wings, but you can replace them with hammers or chicken upper legs.

Other recipes by pilaf / rice with chicken prepared by me you can find if you click on the titles of the following recipes:

If you want to see how to make rice pilaf with chicken wings and vegetables I now leave you the list of ingredients and how to prepare it:


100 g preserved mushrooms

For starters I fried the wings seasoned with salt and pepper in the pan. During this time I chopped the onion and the vegetables I was going to use.

I'm sorry I didn't have a little frozen peas, because I would have had more colors in my pile. If you have them, you will only put them at the end, when you put the rice in the oven.

When the wings were fried on both sides, I took them out and put the onion to cook. When it became glassy and softened I added the vegetables and sautéed them for a few good minutes, stirring quite often.

When they were almost ready I put the chopped mushrooms, I continued to sauté for another 2-3 minutes, then I put the rice and I sautéed everything, stirring often in the pan for 1 minute, then I quenched with a little soup.

After this time I moved the rice to the pot where I will continue cooking in the oven. I put the wings over the rice, I added peppercorns, a teaspoon of salt, a bay leaf and I poured the rest of the soup.

I put the pot in the preheated oven at 180 ° C, I put the lid on and let it cook. After 40-45 minutes it was ready!

I sprinkled freshly chopped green parsley, without mixing. You can also put it directly on the plate.

I let the rice rest for 10-15 minutes, then I ate it with great appetite.

I leave here a simple recipe and very easy to prepare: chicken with beer in the oven. I invite you to subscribe as my YouTube channel.

Method of preparation

-Wash the meat well (the wings, & icircn my case) and cut, portion & acircndu according to preference (for me it was not the case).

-Clean, wash the vegetables, respectively, bell pepper, carrot, celery, onions, cut into cubes or julienne, as desired, and finely chop the parsley.

-Wash, peel the tomatoes and cut them into smaller cubes or put them on a grater.

-Clean the garlic cloves and cut each & icircn in half or quarters.

-Wash the rice & icircn 2 or 3 waters (if you use risotto rice, it contains more starch and then you risk that the rice in the oven will come out more sticky, creamy).

- Put the oil in a saucepan and heat it, then the pieces of meat (the wings, in my case) and fry them a little, turning them on both sides, until they change color and brown a little.

-When you think they are ready, take out the pieces of meat and put them separately in another bowl.

- In the oil where the meat is fried, add the onion and leave it on the fire for a few minutes, until it starts to bottle and becomes slightly golden. If you are bothered by the "fried onion", you can add 1-2 tablespoons of hot water / soup over the onion, so that it is & rdquo & icircnnăbuşit.

-When the onion has softened a little, add the pepper, the carrot, the chopped celery, the salt, mix everything and let it simmer for a few more minutes, as these vegetables soften very little.

-Put the washed rice and drain the water well over the vegetables, mix it, let it harden a little and harden it until it absorbs all the liquid from the pan.

-At the end, put the hot soup over the rice, mix well, let it simmer until it starts to boil, and after 2-3 boils add the tomatoes and garlic cloves. Let it boil then covered with a lid, over low heat, for about 10-15 minutes, or until the rice is almost boiled and has absorbed almost all the liquid.

-Seat the salt and pepper, add the chopped parsley, then mix the rice.

- At this stage, put the slightly fried pieces of meat, which have been set aside, and put the pan in the preheated oven at 180 degrees. C. If you have not prepared everything now in a large saucepan, which can be placed in the oven, empty the entire contents of the saucepan into a larger tray, over the pieces of meat that have settled on the bottom of the pan (as I did).

-Leave the rice in the oven for about 30-40 minutes (depending on the oven), or until the rice is cooked and brown nicely on top.


Spicy sweet chicken wings prepared in the oven they are juicy, fragrant, sticky and delicious. They are so good that you feel like licking your fingers.

Because, you eat them by hand, they have nothing to do with this fork and knife equation.

Before preparing the chicken wings, I made sure that they did not have a tulle and I removed the top of them. I didn't throw these tips. I will put them in a future soup and they will bring an extra taste, along with a whole chicken and good, fresh vegetables.

The sauce that covers them is tasty and has no complicated ingredients. Their glaze has bee honey, tomato paste, mustard and spicy spices and to make them spicy I put Tabasco sauce and chilli powder.

I bring some with the classic chicken buffalo wings, the American recipe for chicken wings, but here we have another story.

How did I marinate the chicken wings?

The good part is that these chicken wings were marinated in two stages. Do not be afraid, the first marinade tenderizes the meat, and the second gives them flavor. It's nothing complicated.

For the first time I sit for 4 hours in yogurt with garlic and olive oil in the refrigerator. Yogurt tenderizes the meat. After this time, I covered them with the second marinade (the one described above) and left them in the fridge for another 2 hours, then I arranged them in the oven tray to bake them.

The quantities prepared by me are for 8-12 people, when you have guests or friends come to the table. If you only do it for 4 people, I'll eat the next day. The taste does not change at all. Change the garnish and you will feel like you have a new food.

I can't eat the same food two days in a row, so if I like something so much that I want to eat the next day, I try to make them look a little changed from the day before. Exceptions are stuffed cabbage. I have nothing to change here and I can eat them the next day.

Spicy sweet chicken wings in the oven they are healthier. I didn't fry them in oil, I didn't cook them on the grill.

I have prepared chicken wings in the past and they were very appreciated by those who tried them: KFC style crispy wings, chicken Buffalo wings and Asian style chicken wings & # 8211 with soy marinade.

I also ate spicy chicken wings in America. 15 years ago I entered a restaurant where only chicken wings were served. It was full of motorcyclists, and the decor of the restaurant had motorcycles and half cars stuck to the ceiling. If you chose one of the first three kinds of wings from the menu, you would receive a paper that you would fill in with all your data and you would assume that you would eat something very, very spicy. I took something from the menu, no hot peppers in front of them and it was still spicy. The picture below was taken 13 years later, in the same place.

I don't want to imagine what our friend Andi ate, who didn't feel his tongue 2 days after this experience, which he assumed under his signature. In the first days he did not admit that he wanted to be brave, but when I returned to the country he said that he would not repeat the experience.

I promise you that the spicy sweet wings in the oven prepared by me are spicy in a bearable way. To be sure of this, taste the sauce before putting it on the wings. It may not even seem too spicy. It all depends on taste and habit.

Here's what you need to prepare for the spicy sweet wings in the oven.


4 tablespoons tomato paste & # 8211 I used Mutti

6 tablespoons honey

1 teaspoon freshly ground pepper

1/2 teaspoon chilli powder

1 tablespoon sea salt (salt flakes)

For a start I removed the tulle and I have the tip of the wings. I mixed the yogurt with oil and garlic in a bowl, poured it over the wings, then I mixed them by hand, making sure that they were all well covered.

I covered them with cling film and left them in the fridge for 4 hours. After this interval I put in a bowl all the ingredients for marinade 2.

I mixed until the composition was homogenous. I took the chicken wings out of the fridge and greased them with this marinade.

I put them in the fridge for another 2 hours.

After 6 hours I can say that the wings are marinated enough to be arranged in the tray and then put in the preheated oven at 200 ° C & # 8211 on ventilation.

After 20 minutes I turned the tray so that the front wings reached the back. I want to make sure they all have uniform baking.

Even if I have a very good oven, after 10 years of daily operation, it is possible to bake better in the back.

I took the wings out of the oven after 40 minutes. They looked perfect and smelled great.

While they were in the oven, I prepared for my son french fries with parmesan, garlic powder and green parsley.

For me just a lime salad.

You can choose another favorite garnish for spicy baked sweet chicken wings: a mashed potato, rice, sauteed vegetables, baked potatoes or natural potatoes with vegetables.

If you like simple, quick recipes, very easy to prepare, I invite you on the channel YouTube:


Chicken wings in marinade with soy & # 8211 Chicken wings with soy sauce and honey in the oven & # 8211 recipe for sticky wings in the oven & # 8211 recipe in Chinese cuisine.

Chicken wings with soy sauce and baked honey come out tender, juicy, very tasty. I like that they are glazed, slightly caramelized and sticky.

We prepare this recipe at least 2 months.

Recipe for marinated chicken wings with soy sauce and honey it is simple, fast and very easy to prepare.

An important detail: rice vinegar is not the same as white wine vinegar! It can be found in any supermarket, in the oriental products district.

A Chinese rice works perfectly as a side dish, but, according to your taste, you can combine the dish with boiled potatoes, puree or even fried, sauteed vegetables.

We don't eat wings very often, but I admit that I like them. You can find more recipes on the blog, so if you want to be inspired, click on the titles of the networks below:

When you eat these chicken wings in soy marinade, I invite you not to take the fork and the knife to the table. There is no greater pleasure than eating them by hand and I don't care if I get my fingers dirty. Even the code of manners says that chicken that contains bone can be eaten by hand.

And I don't think you need a special plating for this recipe. You can put all the wings in a large bowl and the garnish in the other bowl and each one takes as much as he wants on his plate.

I won't remember you now and I'll leave you the list of ingredients and how to prepare it chicken wings in soy marinade.


3 cloves of garlic & # 8211 crush

I chewed the soy sauce in a bowl with honey, vinegar, lemon juice, crushed garlic, grated ginger and freshly ground pepper.

I cut the wings in half, then put them in the sauce above.

I moved them in a bag that closes tightly, poured the sauce over them and put them in the fridge for min. 4 hours hours (best overnight).

After they have the minimum time necessary for marinating in the refrigerator, I put them in a heat-resistant dish and sprinkled them with oil.

I put the dish in the preheated oven at 200 ° C for 30 minutes and I made sure to turn them after 15 minutes. During this time I boiled the sauce / marinade for about 4 minutes. After 30 minutes of baking, I sprinkled the chicken wings with half of the boiled marinade and put them back in the oven for another 10-15 minutes & # 8211 depending on the power of the oven, it may be ready in 30 minutes which we leave only 5 minutes with the sauce in the oven).

When the chicken wings turn crispy golden we will know they are ready.

We ate them immediately adding a little sauce over them. We had plain rice for the garnish, but if you want you can prepare plain Chinese rice or fried Chinese rice with eggs and vegetables.

My son sometimes asked me for these french fries or mashed potatoes.

I invite you to follow me on the YouTube channel

I hope you will follow me on Instagram, and you can find my profile if click here.

If you like to cook, I am waiting for you on Facebook in the group I cook with friends & # 8211 Tasty recipes

Rice with baked chicken wings!

They seem to be the most common ingredients, but the food tastes exceptional! Try it and you will be convinced, because the recipe is simple.


For wings:

-700 gr of wings (or other meat)

-1-2 teaspoons of meat spices (paprika, mustard seeds, onion, garlic, cumin, black pepper)

For rice:


1.Wash the fins, cut them into 2 parts, add salt, oil and meat seasoning, mix well, cover the bowl with cling film and let them marinate for about 30 minutes.

2. Pass the carrot through the Korean-style carrot grater or chop it.

3.Cut the onion into cubes and fry it in the pan with oil until it becomes semi-transparent.

4.Add the carrot and fry the vegetables for 1 minute.

5.Add the previously washed rice, mix, add salt, black pepper, stir once more and take the pan off the heat.

6. Grease the form with oil, transfer the rice and distribute it in an even layer.

7. Add water in a ratio of 1: 2, place the wings on top, add the whole garlic cloves and 2 bay leaves.

8. Cover the form with foil and put it in the preheated oven up to 200 ° C for 1 hour, then remove the foil and cook the rice for another 30 minutes.

Advice. Reduce the time spent in the oven if you want the rice to be grain by grain: 40 minutes with foil and 20 minutes without foil.

Serve the food with a salad of vegetables. The rice is delicate and the tender wings melt in your mouth.

15 healthy garnishes for Christmas steaks

Meat goes best with raw SALADS NOT rice or potatoes! Or, better give up steaks.

Netcu Adelina, December 20, 2014

Very good, healthy and good looking, it remains to make them and eat them. Good appetite!

Marieta_Pall, December 20, 2014

I like them all, it remains to decide what to choose, I think those hasselback potatoes.

valentina ionita (Chef de cuisine), December 18, 2014

kok miori, December 22, 2013

Wonderful garnishes and I like to use vegetables as a garnish for meat.

Cornel Hentiu, December 19, 2013

Very good, healthy and good-looking, it remains to make them and eat them. Good appetite!

Istrimschi Nic, December 17, 2013

Cosmina Mosoran, December 17, 2013

very good recipes. to be tested.

Lotus flower, December 17, 2013

Since when is it healthy to mix meat with rice and potatoes, or all that means carbohydrates?

Silvia Serratore, December 17, 2013

Ion Faur, December 17, 2013

Very good recipe. I was really sick after eating the steak without one of these garnishes. With rain, with woe, barely - I barely trained with a beer. After that, two more went. Good thing I had them on hand, like no other. who knows, God forbid, what could happen!

Chicken wings in baked honey sauce

Baked chicken wings in honey sauce & # 8211 an appetizing recipe and very easy to prepare. These honey-glazed wings are very tasty and sticky. A recipe that is as simple and fast as possible, and the perfect garnish is rice.


  • 1 kg chicken wings
  • 1 tablespoon honey
  • 3 tablespoons soy sauce
  • 3 tablespoons ketchup
  • 3 cloves crushed garlic
  • salt
  • pepper

Preparation & # 8211 Chicken wings in baked honey sauce:

1. In a bowl, mix the honey, soy sauce, ketchup, crushed garlic, salt and pepper to taste.

2. Add the wings to the sauce, stirring lightly so that all the wings are greased with sauce and leave them to marinate for 1-2 hours in the refrigerator.

3. Put the wings in a single layer in a yena tray, with the sauce remaining in the bowl and put them in the preheated oven for about an hour. We take them out when they are nicely browned. We serve them with rice or any other garnish we want.


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    This is just a great thought.

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