Fried rice with chicken wings

For the fried rice with chicken wings, first the chicken wings in the oven. Preheat the oven to 180 degrees. Chicken wings, rinse, dry with paper towels and place in a bowl. 1 tablespoon corn oil and season with salt pour. Chicken wings on the grill grate place, insert the drip pan under it and pre-baking about 20 minutes on the middle rack. Stir together the soy sauce marinade with lemon juice, honey and ketchup.


The marinade with a pinch of sambal oelek and pepper from the mill. Press a clove of garlic through the garlic press and mix with the marinade. Peel the carrots and onion and cut into small cubes. Half a chili pepper cut into thin rings and remove the white kernels. Heat a frying pan 1 tablespoon corn oil. Carrots, onions, chili and add rice and fry lightly over medium heat until the rice is translucent. Deglaze with vegetable stock and add tomatoes. Add the rice to boil vigorously once, switch back to medium and season with pepper, salt, crushed garlic and a pinch of cayenne pepper. To swell the rice in about 20 minutes.

Brush the chicken wings after the 20 minutes with half the marinade, increase the temperature to 200 degrees and bake another 10 minutes. Chicken Wings on the best contact with barbecue tongs, brush with the remaining marinade and bake another 10 minutes until they turn brown, as seen in the picture above. Give corn and kidney beans in a colander, rinse, drain and mix into the rice pan. Serve the chicken wings on the fried rice. Finely chop the parsley and sprinkle on just before serving the rice with chicken wings.


¤ 600 g Chicken wings
¤ 1 tbsp Corn oil
¤ Salt
¤ 1 tbsp Soy sauce
¤ 1 tbsp Lemon juice
¤ 1 tbsp Honey
¤ 1 tbsp Ketchup
¤ Sambal oelek
¤ Freshly ground pepper
¤ 2 Garlic cloves
¤ 150 g Carrots
¤ 1 Onions
¤ 1 / 2 Chili pepper
¤ 1 tbsp Corn oil
¤ 125 g Rice
¤ 0.1 L Vegetable stock
¤ 1 can Diced tomatoes
¤ Cayenne pepper
¤ 150 g Corn
¤ 150 g Kidney beans
¤ 1 tbsp Parsley

Serves 3 – 533 cal per serving, 45 mins Prep – 60 mins Total