Sticky teriyaki wings with coconut rice
Gotta love a chicken wing
You can’t beat chicken wings. To the extent that when I’m asked, “if you weren’t the Potato Queen, what would you want to be the Queen of?”, I always answer chicken wings. I love them. I could bathe in them; eat them all day, every day. I’ve had a chicken wing recipe in almost all of my other cookbooks where it made sense (sadly, it didn’t in the Potato Book) and these sticky teriyaki wings are already one of my new faves.
So loved in fact that this recipe features on the front cover of my books, Poppy Cooks: The Actually Delicious One Pot Cookbook. And yes, I’ve sneakily added this recipe to my website for free (please don’t tell the publishers).
One pot winner
Since becoming a mom, I’ve become a little reliant on recipes that taste delicious but also require minimal washing up, because I just don’t have time for that. Especially with a baby permanently attached to my hip. Which is why I love this recipe.
The coconut rice cooks directly in the same dish that finishes the wings. As the chicken cooks, all those sticky teriyaki juices drip down into the rice underneath, creating layers of flavour without any extra effort. LOVE THIS.
Tell me more about these wings…
The rice is creamy, fragrant and gently infused with coconut, lemongrass, chilli and lime leaves. Then sitting on top are sticky, glossy chicken wings coated in a sweet-savoury glaze made from soy sauce, fish sauce, honey, ginger and garlic. The wings become wonderfully caramelised under the grill while the rice underneath absorbs all those incredible flavours.
What else could I serve these sticky teriyaki wings with?
I usually enjoy as is, but if you’re cooking for more people, you could throw in:
- Steamed pak choi
- Tenderstem broccoli
- Cucumber salad
- Pickled vegetables
- Asian-style slaw
- Crispy chilli oil
- Extra lime wedges
- Spring onions and coriander
Customise it
Want more heat? Add extra chilli or a spoonful of chilli crisp to the glaze.
Like things sweeter? Add an extra drizzle of honey before serving.
Want extra crunch? Scatter over toasted sesame seeds and crispy onions.
You can even swap the chicken wings for drumsticks or boneless chicken thighs if that’s what you’ve got in the fridge.
FAQs
Can I make this ahead of time?
Yep. You can marinate the wings up to 24 hours in advance. The longer they sit in the glaze, the more flavour they’ll develop.
Can I freeze it?
The chicken freezes very well for up to 3 months.
Is this recipe spicy?
Not particularly. If you’re serving children, you can leave it out completely if preferred.
Can I make this gluten-free?
Yes, simply use a gluten-free soy sauce or tamari.
Can I cook this in an air fryer?
The wings absolutely can. Cook them separately in the air fryer until sticky and caramelised, then serve alongside the coconut rice cooked in the oven or rice cooker.
Why are my wings not sticky enough?
Make sure you’re brushing on the remaining glaze and allowing enough time for it to caramelise and darken.
Sticky teriyaki wings with coconut rice
By Poppy Cooks
https://www.poppycooks.com/recipes/sticky-teriyaki-wings-with-coconut-rice/
Ingredients
- 300g long grain white rice, washed
- 1 x 400ml tin of full-fat coconut milk
- 200ml hot water
- 1 lemongrass stick, bruised
- 1 green birds eye chilli
- 4 market lime leaves
- 5 tablespoons dark soy sauce
- 2-3 tablespoons fish sauce, to taste
- 6 tablespoons light brown soft sugar
- 3 1/2 tablespoons runny honey
- 3 garlic cloves, minced
- 35g ginger root, peeled and grated
- 3 tablespoons cornflour
- 1kg chicken wings, separated into flats and drums
- 2 spring onions, finely sliced
- salt
Metric
Imperial
Instructions
- Heat your oven to 200c/180c fan/gas 6.
- Tip the rice into your pan. Pour over the whole tine of coconut milk. Pour the hot water into the empty tin, give it a swish, then add that too. Nestle the lemongrass stick into the rice along with the chilli and lime leaves. Season well with a big pinch of salt and cover the pan tightly with foil. Bake the rice for 30 minutes, until al dente.
- Meanwhile, in a mixing bowl, mix together the soy sauce, fish sauce, sugar, honey, garlic, ginger and cornflour to make your glaze. Tip in all of the chicken wings, turn them to coat and set them aside while the rice cooks.
- Remove the foil from the top of your rice and lay out your chicken wings on top, reserving the residual glaze in the bowl. Switch the oven to a high grill setting. Brush the glaze left in the bowl over the top of the chicken wings (keep the remaining glaze) and grill for 10 minutes, until starting to brown.
- After 10 mins, remove the pan from the oven and flip over the wings. Give the underside of the chicken wings a brush with the remaining glaze and return to the grill for about 20 mins, until the wings are dark and sticky and the rice is fully cooked through.
- Sprinkle the spring onions all over the top of the wings, and serve.