Bony Bites – Asian Chicken Wings with Black Forbidden Rice
Wow your friends with these wickedly tasty, spicy-sweet, Asian-inspired, crispy chicken exposed-bone drumette “lollipops” on a bed of forbidden rice! They’re dramatic, delicious, and nestled into a bed of black rice so they stand up instead of tipping over, showing off the bones we worked so hard for.
Serves: 4
Recipe by: Tanya Miller (inspired by a recipe from Martha Stewart that is no longer available on her website)
Suggested Wine Pairing: 2022 Boneyard Red
INGREDIENTS
- ~1.5 lbs chicken party wings
- ½ cup coconut aminos
- 3 green onions, chopped (reserve one finely chopped for garnish)
- 4 cloves garlic, minced (keeps the vampires away)
- ¼ cup Boneyard
- 1 Tbsp soy sauce or Tamari (gluten‑free option)
- 1 Tbsp spicy chili crisp
- Chili garlic sauce, a little or a lot
- Fresno pepper, finely diced (for garnish)
- 1 cup black forbidden rice
- 1¾ cups water or broth (recommended)
- 1–2 tsp butter
- Salt to taste
INSTRUCTIONS
For the Rice (start about 40 min before serving)
Cook the rice. Rinse rice and add to a lidded pan. Stir in 1¾ cups water or broth per 1 cup rice, plus butter and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 30 minutes.
Steam. Remove from heat and let the rice sit, covered, for 10 minutes to steam and finish.
For the Marinade & Chicken (start about 2-8 hours before serving)
Make the marinade. In a medium bowl, combine coconut aminos, green onion, garlic, wine (if using), soy sauce, chili crisp, and chili garlic sauce. Taste and adjust seasoning. Add chicken, toss to coat, and refrigerate for at least 1 hour — the sweet spot is 2–8 hours.
Prep the oven. Preheat oven to 400°. Line a sheet pan with parchment and place a cooling rack on top.
Bake the wings. Arrange chicken on the cooling rack and bake for 20 minutes. Baste with marinade and flip if needed. Continue cooking for another 10–15 minutes, or until wings reach an internal temp of 165°. Larger wings may need additional time; baste once more if desired during the last 10 minutes if they’re big.
Optional: Make them saucy. If you prefer saucy wings, boil the remaining marinade for at least 5 minutes (to 165°) until slightly thickened and safe to eat.
Plate. Serve wings over a bed of forbidden rice and garnish with green onion and Fresno chilies. Enjoy with a bone‑chilling glass (or two) of Boneyard!