Name: Simple Baked Chicken Wings with Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pounds chicken wings (patted dry); 2 cups white rice (uncooked); 4 cups water; 2 teaspoons salt (divided); 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika

Simple Baked Chicken Wings with Rice

A classic American-style dish featuring crispy baked chicken wings served alongside fluffy white rice. This beginner-friendly recipe requires minimal preparation and uses basic cooking techniques, making it perfect for those new to cooking.

40 min

Easy

4 servings

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Taste Profile

Sweet1/10

Salty5/10

Sour0/10

Umami6/10

Spicy2/10

🥄 Texture

The chicken wings will have a crisp, golden-brown exterior with tender, juicy meat inside. The rice is fluffy with separate, slightly chewy grains that provide a mild contrast to the wings.

👃 Aroma

A warm roasted chicken aroma with browned fat and light toasty notes dominates, accented by garlic and a mild smoky paprika presence. Freshly cooked rice adds a neutral, slightly nutty background scent.

🍷 Pairs Well With

A crisp lager or a dry white wine (e.g., Sauvignon Blanc) pairs well; nonalcoholic options include iced tea or sparkling water with lemon.

🥗 Side Dishes

Simple coleslaw or a cucumber-tomato salad for freshness, steamed or roasted vegetables (broccoli, carrots, or green beans), or pickled vegetables to cut richness.

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.

Pat the chicken wings dry with paper towels. In a small bowl, mix together salt (1 teaspoon), black pepper, garlic powder, and paprika.

Place the chicken wings on the prepared baking sheet and sprinkle the seasoning mixture evenly over all sides, tossing gently to coat.

Bake the chicken wings in the preheated oven for 25-30 minutes until they are golden brown and crispy, stirring halfway through cooking.

While the wings are cooking, rinse the rice under cold water in a strainer for about 1 minute. In a pot, bring 4 cups of water to a boil and add the rinsed rice and remaining 1 teaspoon of salt.

Reduce the heat to low, cover the pot with a lid, and simmer for 15-18 minutes until the rice is tender and all water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Remove the chicken wings from the oven when golden and crispy. Fluff the rice with a fork and serve the wings on top of or alongside the rice.