Ingredients
Method
Instructions
- Whisk together honey, soy sauce, minced garlic, olive oil, paprika, black pepper, dried thyme, and salt in a small bowl until smooth and evenly combined.
- Pat the chicken wings dry with paper towels to remove excess moisture. Season lightly with salt and pepper.
- Preheat a skillet or baking sheet in a 400F oven. Place the seasoned chicken wings on the hot surface and roast for about 10 minutes until the skin starts to brown and crisp.
- Remove chicken from oven after 10 minutes. Brush generously with the honey glaze using a pastry brush, coating all sides evenly. Return to oven for another 15-20 minutes, brushing with remaining glaze halfway through. Wings should be golden and caramelized when done.
- Cut potatoes into wedges and toss with olive oil, salt, and pepper. Roast on a separate baking sheet alongside the chicken for the last 20 minutes until crispy and golden.
- Have white rice already cooked and warm. Use pre-cooked rice or prepare fresh rice while the chicken glazes using standard rice cooking instructions.
- Arrange mixed salad greens on the plate. Top with sliced cherry tomatoes, sliced red onion, and diced cooked beetroot.
- Fry plantain slices in a separate skillet with oil until golden on both sides, about 3-4 minutes per batch. Alternatively, bake for a lighter version.
- Arrange all components on a large plate or platter with glazed chicken as the centerpiece, surrounded by potato wedges, rice, plantains, and fresh salad. Serve immediately while warm.
Nutrition
Notes
For extra flavor, save some glaze to drizzle over the plate just before serving. The chicken can be made ahead and reheated in a 350F oven for 8-10 minutes. For a lighter version, bake the plantains instead of frying them. Squeeze fresh lime juice over the chicken to add brightness that cuts through the sweetness.