Oven Baked Chicken Wings with Brown Rice and Garlic Broccoli:
Wow! I’ve been humping it lately, so busy that I can’t even remember all that I’ve been so busy doing! Sounds crazy right? Yes, yes a little crazy! So, when I’m in a pinch to get dinner on the table I get back to the basics with quick and easy dinner recipes that I know the whole family will love. There’s nothing fancy about Oven Baked Chicken Wings with Brown Rice and Broccoli but this is one of my family’s favorite dinners. Season the chicken wings with salt and pepper and let them bake to perfection – add healthy brown rice and delicious garlic broccoli and there won’t ever be leftovers because everyone will want more.
Remember: Wish It, Dream It, Do it…
Ali in the Valley
Photo by: Ali
Recipe for Oven Baked Chicken Wings:
3 to 4 lb. chicken or chicken wings only
Salt and freshly ground pepper
1/2 cup of chicken stock or white wine for the gravy (optional)
Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there’s a little room between pieces so they aren’t crowded in the pan. Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren’t browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently. Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving. To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a half cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.
Garlic-Butter Broccoli Recipe:
1 bunch broccoli (1 pound), cut into small pieces, stalks peeled and thinly sliced (about 6 cups)
2 tablespoons unsalted butter
1 clove garlic, minced
1/4 teaspoon kosher salt
Freshly ground black pepper
Cook the broccoli in lightly salted boiling water until crisp-tender, 2 to 4 minutes. Drain. Add the butter and garlic to the saucepan and cook until the garlic is softened, 1 to 2 minutes. Toss with salt and a few grinds of pepper.
Brown Rice Recipe:
1 cup brown rice
2 cups water
Put rice and water into a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. No peeking until then; valuable steam escapes! Set covered pot aside off of the heat for 10 minutes then uncover and fluff rice with a fork.