Name: Chili-Lime Hot Wings with Rice & Sugar Snap Peas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1.36 kg chicken wings, split with tips removed; 3 limes; 3 (227 g) pkg sugar snap peas; baking powder; black pepper; butter, unsalted; chili-garlic sauce; cornstarch; honey; salt; soy sauce

Chili-Lime Hot Wings with Rice & Sugar Snap PeasChili-Lime Hot Wings with Rice & Sugar Snap Peas — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1.36 kg chicken wings, split with tips removed

3 limes

3 (227 g) pkg sugar snap peas

baking powder

black pepper

butter, unsalted

chili-garlic sauce

cornstarch

honey

salt

soy sauce

Instructions

Preheat oven to 245°C (475°F). Line two baking sheets with foil.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, pat chicken wings dry with paper towels.

Combine baking powder, salt, and pepper in a large bowl. Add chicken wings and toss to coat.

Divide wings between baking sheets and spread out in a single layer. Place in the oven and bake, turning halfway through, until crispy, 22-24 minutes.

Wash and dry the limes. Juice half of the limes into a large skillet; slice remaining limes into wedges and set aside.

Add chili-garlic sauce, soy sauce, butter, and honey to the skillet with the lime juice. Bring to a boil over high heat and cook until slightly thickened, 2 minutes.

In a small bowl, make a slurry by whisking water with cornstarch until smooth. Add to the skillet in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 2 minutes. Transfer sauce to a clean large bowl and set aside.

Return skillet to the stove over medium-high heat; once hot, add butter and swirl to coat the bottom.

Wash and dry snap peas. Add to the skillet along with salt and pepper. Cook, stirring occasionally, until tender-crisp, 5-6 minutes.

Remove chicken wings from the oven and transfer to the bowl with the chili-lime sauce; toss to coat.

To serve, divide rice, wings, and snap peas between plates. Garnish with lime wedges and enjoy!

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