Sticky chicken wings with fried brown rice

This Asian-style dish creates the perfect lunch box for busy days.

  • 50 mins cooking
  • Serves 4
  • Print


Sticky chicken wings
  • 8 chicken wings (1kg)
  • 1/3 cup (80ml) tomato sauce
  • 1 1/2 tablespoon light soy sauce
  • 2 teaspoon honey
  • 2 teaspoon sesame seeds
Fried brown rice
  • 2 green onions
  • 2 eggs, beaten lightly
  • 1 teaspoon sesame oil
  • 1/4 cup wombok (napa cabbage) (175g), shredded finely
  • 1 carrot (70g), grated coarsely
  • 1 red capsicum (150g), chopped finely
  • 1 cup cooked brown rice
  • 1 tablespoon light soy sauce
  • 1 tablespoon kecap manis


Sticky chicken wings with fried brown rice
  • 1
    Remove and discard tips from chicken wings. Cut wings in half at the joint. Combine sauces, honey, seeds and chicken in a medium bowl. Cover; refrigerate 2 hours or overnight.
  • 2
    Preheat oven to 200°C/400°F.
  • 3
    Place chicken on an oiled wire rack over large baking dish. Roast for 30 minutes or until chicken is cooked through.
  • 4
    Meanwhile, make fried brown rice. Trim and thickly slice 1 green onion; cut remaining onion lengthways into strips. Pour egg into a heated oiled wok; swirl to cover base. Cook 1 minute; slide egg onto board. Roll up, slice thinly; cover to keep warm. Add oil to heated wok, stir-fry wombok, carrot and capsicum for 1 minute. Add rice, sauces and sliced green onion; stir-fry until hot. Remove from heat; top with green onion strips and sliced egg.
  • 5
    Serve chicken with fried rice.


You can use pre-cooked brown rice available in microwavable containers from the supermarket. This recipe is suitable to freeze at the end of step 1.

More From Women's Weekly Food