Teriyaki Chicken Wings
with fried cauliflower rice
It's easier than you may think to make crispy chicken wings at home, and finishing them in rich teriyaki sauce makes them extra delicious. Cook some fried cauliflower rice while the wings bake, and dinner will come together with minimal effort.
Smarts: Fried rice is easy to customize - feel free to use any vegetables you have on hand.
Ingredients
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Chicken, small wings and drumettes - 1 1/2 lbs
- Arrowroot powder - 1/2 tsp + 1/2 tsp
- Salt - 1/2 tsp
- Garlic - 2 cloves , chopped
- Green onions - 2 stalks , chopped (green parts only)
- Bragg's / coconut aminos - 3 Tbsp
- Water - 1/4 cup + 1 Tbsp
- Honey - 2 1/2 Tbsp
- Vinegar, rice - 2 tsp
- Limes - 1 , wedges
- Foil - for roasting
- Hot sauce (opt) - for serving
- Garlic - 4 cloves , chopped
- Green onions - 2 stalks , chopped (white parts only)
- Baby spinach - 5 oz , coarsely chopped
- Peas and carrots, frozen - 12 oz , defrosted
- Oil, cooking - 1 Tbsp
- Bragg's / coconut aminos - 1 1/2 Tbsp
- Oil, toasted sesame - 1 tsp
Prep
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Chicken - (If prepping right before cooking, get oven heating before continuing with prep.) Pat wings and drumettes dry. Toss with first portion of arrowroot powder, salt, and some black pepper. Set aside for 20 minutes
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Cauliflower rice - (Skip if made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
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Garlic (for wings and fried rice) / Green onions (for wings and fried rice) / Spinach - Prep as directed and store separately. (Can be done up to 3 days ahead)
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Make teriyaki sauce - In a small saucepan, combine garlic (portion for wings), aminos (portion for wings), first portion of water, honey, and vinegar. Place over medium-low heat and bring to a simmer. Whisk second portion of arrowroot powder with second portion of water. Add arrowroot mixture to sauce and simmer, stirring constantly, until mixture has thickened, 2 to 3 minutes.
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Peas and carrots - Defrost.
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Limes - Prep as directed.
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Make
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Heat oven to 450F / 232C. Position an oven rack in the top third of the oven and line a sheet pan with foil. Place an oven-safe cooling rack on top of the sheet pan and brush with some cooking oil or coat with cooking spray.
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Place chicken wings on the cooling rack, leaving some space in between them so that air can circulate (this will help them to get crispy). Roast chicken on the top rack of the oven until cooked through and crisp and golden on the outside, turning them halfway through cooking, about 30 minutes.
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When chicken is about halfway done cooking, heat a large skillet or wok with cooking oil over medium-high heat. Add white parts of green onions with a pinch of salt and stir fry until they begin to turn tender, 2 to 3 minutes. Add garlic (portion for fried rice) and baby spinach and stir-fry until spinach is just wilted.
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Stir in peas and carrots, cauliflower rice, aminos (portion for fried rice), and sesame oil and toss everything together until well combined and heated through. Season to taste with some salt and pepper, additional aminos, or more sesame oil, if desired.
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When chicken wings are finished cooking, remove from oven and toss with teriyaki sauce and green parts of green onions.
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Serve chicken wings with fried cauliflower rice on the side. Squeeze limes over everything and top with hot sauce if desired. Enjoy!
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