Dinner for 1 - Teriyaki Chicken Wings

Teriyaki Chicken Wings


COURTESY OF MARTHA STEWART
 
Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove.

TOTAL TIME: 0:40
PREP: 0:25
LEVEL: EASY
SERVES: 1

INGREDIENTS

4 chicken wings
Coarse salt
Freshly ground pepper
2 tbsp. reduced-sodium soy sauce
2 tbsp. honey
2 tbsp. rice vinegar
¼ c. long-grain white rice
1 c. small broccoli florets

DIRECTIONS

Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil-lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
Meanwhile, in a small saucepan with a tight-fitting lid, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.
Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.