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Adjust Servings:
Chicken Wings – 1 ⅔ lb (750 g)
Rice – 2 cups
Water – 4 cups
Coriander – 1 tsp
Chili Powder – 1 tsp
Ground Black Pepper – 1 tsp
Garlic Powder – 1 tsp
Thyme – 1 tsp
Paprika – 1 tsp
Sunflower Oil – 1 ⅔ fl oz (50 ml)
Butter – 1 ¾ oz (50 g)
Potatoes – 2
Yellow Onions – 1
Salt – to taste

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Juicy Oven-Baked Chicken Wings With Crispy Rice

Juicy Oven-Baked Chicken Wings With Crispy Rice

  • Gluten-Free
  • Spicy
  • 60 min
  • Serves 4
  • Medium




Juicy oven-baked wings with rice is a versatile meal for all occasions that every chicken aficionado will appreciate. It will make a perfect hearty, filling lunch or dinner, especially if complemented with a light salad. Moreover, our dish can become a suitable main course on the festive table due to its remarkable serving style.

The recipe calls for marinating chicken wings in spices, and you’ll love it when their appetizing aroma fills your whole house. The aroma is so mouthwatering that you shouldn’t be surprised if the neighbors come over to see what you are baking. The original cooking method, borrowed from Turkish culinary gurus, makes juicy oven-baked wings with rice even more crispy and aromatic. Get the flavor and skip the fat!



Marinate wings in spices, sunflower oil, and salt. Cover with cling film and refrigerate for an hour.


Place the wings on an oven-proof glass plate, add thoroughly washed potatoes, and a whole peeled yellow onion. Cover with an oven-proof mold and turn over. Press with weight and pop in the oven, preheated to 390 °F, for 1 hour and 30 minutes.


Rinse rice, season with salt, cover with water. After 10 minutes, drain the liquid and rinse with a small amount of clean water.


Pour rice into a dry frying pan and fry for 1 minute, stirring continually. Add butter, mix, and fry for 4–5 minutes.


Put the rice in the mold with the wings, add water. Return to the oven for another 30 minutes. Moisture should evaporate completely.

Chicken wings baked in the oven with rice are juicy and piquant. We recommend cooking extra — they disappear from the plate instantaneously.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

how to make crispy onion rings
How to Make Crispy Onion Rings
Homemade Indian Jalebi
how to make crispy onion rings
How to Make Crispy Onion Rings
Homemade Indian Jalebi

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