Chicken Wings with Red Rice and Vegetable Medley
Introduction
Chicken Wings with Red Rice and Vegetable Medley is a colourful meal made with seasoned chicken wings, rice, and fresh vegetables. The wings are fried until golden, then cooked in a simple sauce and served with red rice.
📋 Table of Contents
🛒 Ingredients
🍗 Chicken Wings
- 1 kg chicken wings
- 1 tsp smoked paprika
- ½ tsp black pepper
- Salt, to taste
- Oil for frying
🫑 Vegetables
- 1 red pepper, sliced
- 1 leek, chopped
- 1 onion, sliced
🍲 Sauce
- 2 tbsp soy sauce
- ½ cup water
- Salt, to taste
🍚 Red Rice
- 1 cup uncooked rice
- 2 cups water (adjust according to the rice packet)
- 1 tsp oil
- A few drops of red food colouring (optional)
Season and fry the chicken wings
Place 1 kg of chicken wings in a bowl. Add the smoked paprika, black pepper, and salt, then mix well. Leave for 15 minutes.
Heat oil in a deep frying pan over medium-high heat. Fry the wings in batches until golden and cooked through. The thickest part should reach 75°C. Remove and set aside.
Prepare the vegetables
Slice the red peppers, onion and leek.
Leave about 1 tablespoon of oil in the frying pan. Add the onion and cook for a couple of minutes until it begins to soften. Then add the remaining vegetables and stir for another 2–3 minutes.
Make the sauce
Pour ½ cup of water into the pan with the vegetables. Add 2 tablespoons of soy sauce and a little salt if needed.
Next, return the chicken wings to the pan and stir gently. Cover and simmer for 5–8 minutes until everything is heated through and the chicken is fully cooked.
Cook the red rice
Rinse 1 cup of rice and drain well. Heat 1 teaspoon of oil in a saucepan, add the rice, and stir for about a minute.
Add a few drops of red food colouring if using, followed by 2 cups of water and a little salt. Bring to a boil, cover, and cook over low heat for 15–20 minutes, or according to your rice packet instructions.
Serve
Fluff the rice with a fork and spoon it onto a serving plate. Arrange the chicken wings on top, then add the vegetables and sauce.
Your Chicken Wings with Red Rice and Vegetable Medley is ready to enjoy!
💡 Tips for Success
- Season ahead: Leave the chicken wings with the seasoning for at least 15 minutes before frying.
- Fry in batches: Avoid overcrowding the pan so the wings brown evenly.
- Don’t overcook the vegetables: Cook them just until they soften slightly.
- Check the chicken: Make sure the wings are fully cooked and reach 75°C in the thickest part.
- Fluff the rice: Use a fork to separate the grains before serving.
❓ Frequently Asked Questions
Can I bake the chicken instead of frying it?
Yes. Bake the wings at 200°C (180°C fan) for around 35–45 minutes, turning halfway through. Make sure they reach 75°C in the thickest part.
Can I use brown rice instead of white rice?
Yes, brown rice works too. Just follow the cooking time and water measurements on the packet, as it usually takes longer to cook.
Do I need to use red food colouring?
No, it’s optional. You can leave it out if you prefer plain rice.
Can I prepare the chicken ahead of time?
Yes. Season the wings, cover them and keep them in the fridge until you’re ready to cook.
How do I store leftovers?
Keep the chicken and vegetables in covered containers in the fridge and eat within 48 hours. Cool cooked rice quickly, refrigerate within one hour and eat within 24 hours. Reheat leftovers only once, until steaming hot throughout.
🔗 Helpful Outbound Resources
-
🍚 BBC Good Food – How to Cook Brown Rice
Expert tips for perfectly cooking brown rice every time—including water ratios and timing. :contentReference[oaicite:0]{index=0}
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🧀 Delish – Baked Pasta Recipes
A comforting collection of cheesy baked pasta dinners perfect for cozy weeknight meals.
-
🍅 Bon Appétit – Burst Cherry Tomato Pasta Recipe
A bright, quick pasta recipe featuring juicy, burst cherry tomatoes in just 15 minutes.
🍛 Looking for Another Chicken Recipe?
Try My Curry Sauce Chicken with Rice →
About the Author:
Tima Gaye is a Gambian-born, UK-based home cook and recipe creator. She shares rich, flavorful recipes inspired by African roots and global dishes. Every meal she creates comes from the heart — blending tradition, creativity, and love.
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