Chicken wings with broccoli rice

Low carb but full of flavour.

  • 1 hr cooking
  • Serves 4
  • Print
This low carb chicken wing dish served with broccoli rice, ginger dipping sauce and green onion broth is tasty and affordable.
Looking for more chicken wings recipes?


  • 2 tablespoons salt-reduced soy sauce
  • 3 cloves garlic, crushed
  • 2 tablespoons finely chopped fresh lemongrass
  • 1 teaspoon caster sugar
  • 1 tablespoon peanut oil
  • 2 kg chicken wings, tips removed
  • 20 cm piece fresh ginger, cut into thin matchsticks
  • 500 grams broccoli, chopped finely
  • ¹⁄³ cup loosely packed fresh coriander sprigs
Ginger dipping sauce
  • 20 grams piece fresh ginger, cut into thin matchsticks
  • 1 small clove garlic, crushed
  • 1½ cups (375ml) salt-reduced chicken stock
  • 1 tablespoon salt-reduced soy sauce
Green onion broth
  • 2 cups (500ml) salt-reduced chicken stock (see tip)
  • 2 green onions, sliced thinly on the diagonal


  • 1
    Preheat oven to 200°C/400°F. Oil two large shallow oven trays; line with baking paper.
  • 2
    Combine soy sauce, garlic, lemon grass, sugar and oil in a medium bowl, add chicken; toss to coat chicken in mixture. Divide chicken, in a single layer, between oven trays; top with ginger. Roast for 40 minutes, basting with cooking juices twice during cooking, or until chicken is browned and cooked through.
  • 3
    Meanwhile, make ginger dipping sauce, then green onion broth.
  • 4
    Process broccoli, in batches, until finely chopped and resembles rice grains. Blanch in a medium saucepan of boiling water for 20 seconds; drain. Spread on paper towel to dry; season to taste.
  • 5
    Pour warm broth into serving cups. Serve broccoli rice topped with chicken, coriander and dipping sauce.
Ginger dipping sauce
  • 6
    Combine ingredients in a medium bowl.
Green onion broth
  • 7
    Heat stock in a small saucepan until warm; stir in green onions.


You can make your own stock for the green onion broth using the wing tips, ginger and onion offcuts.

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