This BBQ chicken wing rice bowl combines crispy chicken wings, white rice, BBQ sauce, red onion, cilantro, and fresh lime into a simple meal that’s easy to make any night of the week. The sweet and smoky BBQ sauce pairs perfectly with the fresh toppings while the rice soaks up every bit of flavor.
It’s a great way to turn chicken wings into a filling rice bowl with very little extra work.
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1. Preheat oven to 425°F. Pat dry 2 lb chicken wings, separate at joints.
2. Toss wings with 1 tbsp olive oil and 1 tsp salt. Arrange in single layer on baking sheet.
3. Roast wings 40 minutes, flipping halfway, until skin is crispy and internal temp 175°F.
4. Warm 0.5 cup BBQ sauce in small saucepan over low heat.
5. Toss roasted wings with BBQ sauce until coated.
6. Prepare 3 cups cooked white rice.
7. Divide rice into bowls. Top with BBQ wings.
8. Garnish with 0.25 cup diced red onion and 2 tbsp chopped cilantro.
9. Finish with a squeeze of fresh lime juice.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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