Shopped with us before?

Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 475°F. Line a baking sheet with foil.

• STEP 2

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 8 fl oz (1 cup) chicken or vegetable broth

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  Meanwhile, pat chicken wings dry with paper towels.

  • 1 lb chicken wings, split with tips removed

• STEP 5

  Combine baking powder, salt, and pepper in a medium bowl. Add chicken wings and toss to coat.

  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 6

  Transfer wings to the baking sheet and spread out in a single layer. Place in the oven and bake, turning halfway through, until crispy, about 20 minutes.

• STEP 7

  Wash and dry the lime. Juice half into a small skillet; slice remaining lime into wedges and set aside.

  • 1 lime

• STEP 8

  Add chili-garlic sauce, soy sauce, butter, and honey to the skillet with the lime juice. Bring to a boil over high heat and cook until slightly thickened, 1-2 minutes.

  • 1 tbsp chili-garlic sauce
  • 1 tbsp soy sauce
  • 1 tbsp butter, unsalted
  • 1 tbsp honey

• STEP 9

  In a small bowl, make a slurry by whisking water with cornstarch until smooth. Add to the skillet in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 1-2 minutes. Transfer sauce to a clean medium bowl and set aside.

  • 2 tbsp water
  • 2 tsp cornstarch

• STEP 10

  Return skillet to the stove over medium-high heat; once hot, add butter and swirl to coat the bottom.

  • 1 tbsp butter, unsalted

• STEP 11

  Wash and dry snap peas. Add to the skillet along with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 minutes.

  • 1 (8 oz) pkg sugar snap peas
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 12

  Remove chicken wings from the oven and transfer to the bowl with the chili-lime sauce; toss to coat.

• STEP 13

  To serve, divide rice, wings, and snap peas between plates. Garnish with lime wedges and enjoy!