Griddled Chicken Wings with Savory Fried Rice and Spicy Bachan’s Sauce Recipe
Introduction
These Chicken Wings on the Griddle offer a deliciously crispy and flavorful twist on a classic favorite. Paired with savory fried rice and a spicy, tangy sauce, this dish is perfect for a satisfying meal that’s simple to prepare at home.
Ingredients
- 3 pounds of whole chicken wings
- 1 tbsp avocado oil
- 1 tbsp SPG (Salt, Pepper, Garlic seasoning)
- 2 tbsp Korean BBQ rub
- 1 large onion, diced
- 1 pack frozen peas and carrots
- 4 cups cooked day old rice
- 4 tbsp unsalted butter
- 4 large eggs
- ½ cup green onions, sliced
- ½ cup Hot & Spicy Bachan’s sauce
- Toasted white sesame seeds for garnish
- 1 cup mayonnaise
- ¼ cup water
- 1 tbsp ketchup
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Step 1: Preheat your griddle to medium-high heat to ensure even cooking for the wings.
- Step 2: Cut the whole chicken wings at the knuckle, separating the drumettes and flats for easier cooking.
- Step 3: Place the wings in a bowl, drizzle with avocado oil, and toss to coat evenly. Season with SPG and Korean BBQ rub for a flavorful crust.
- Step 4: Arrange the wings flat on the hot griddle. Flip every 3 minutes to cook evenly, continuing until the internal temperature reaches 185°F.
- Step 5: While the wings cook, sauté the diced onion and frozen peas and carrots on the griddle for 5–7 minutes until softened.
- Step 6: Add the butter, green onions, and day-old rice to the vegetables. Drizzle Hot & Spicy Bachan’s sauce on top, then mix everything together thoroughly.
- Step 7: Scramble the eggs on the griddle, then stir them into the fried rice to complete the dish.
- Step 8: Just before the wings finish cooking, drizzle additional Bachan’s sauce over them and toss gently to allow the sauce to caramelize and coat the wings.
- Step 9: Plate the wings alongside a generous serving of the fried rice. Garnish with toasted white sesame seeds for extra texture and flavor. Enjoy!
Tips & Variations
- Use day-old rice for the best fried rice texture; fresh rice tends to be too soft and sticky.
- Substitute the Hot & Spicy Bachan’s with sriracha or your favorite chili sauce for a different heat profile.
- For extra crispy wings, finish them under a broiler for 2–3 minutes after cooking on the griddle.
- Add diced bell peppers or mushrooms to the fried rice for more vegetable variety.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the wings in a hot oven or on a griddle to maintain crispiness. The fried rice reheats best in a skillet over medium heat, stirring occasionally until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken wing sections instead of whole wings?
Yes, using pre-separated drums and flats will reduce prep time and allow for more even cooking on the griddle.
How do I know when the wings are fully cooked?
The wings are done when they reach an internal temperature of 185°F and the skin is nicely caramelized and crispy. Using a meat thermometer is the most reliable method.
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Griddled Chicken Wings with Savory Fried Rice and Spicy Bachan’s Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This recipe features flavorful chicken wings cooked on a griddle to achieve a crispy, caramelized exterior paired with a vibrant Korean BBQ rub. Accompanied by a savory fried rice loaded with peas, carrots, green onions, and scrambled eggs, the dish is finished with a spicy and tangy Bachan’s sauce and garnished with toasted white sesame seeds for added texture and flavor.
Ingredients
Chicken Wings
- 3 pounds whole chicken wings, cut at the knuckle into drums and flats
- 1 tbsp avocado oil
- 1 tbsp SPG (salt, pepper, garlic seasoning)
- 2 tbsp Korean BBQ rub
- ½ cup Hot & Spicy Bachan’s sauce
- Toasted white sesame seeds, for garnish
Fried Rice
- 1 large onion, diced
- 1 pack frozen peas and carrots
- 4 cups cooked day-old rice
- 4 tbsp unsalted butter
- ½ cup green onions, sliced
- 4 large eggs
Bachan’s Mayo Sauce
- 1 cup mayo
- ¼ cup water
- 1 tbsp ketchup
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Preheat the griddle: Heat your griddle to medium-high heat to ensure it is ready for cooking the wings and vegetables evenly.
- Prepare wings: Cut the whole chicken wings at the knuckle to separate the drums from the flats; this allows for even cooking.
- Season wings: Place the wings in a bowl, drizzle with avocado oil, then sprinkle with SPG and Korean BBQ rub. Mix well to coat all pieces evenly.
- Cook wings on griddle: Lay the seasoned wings flat on the hot griddle. Flip them every 3 minutes to cook evenly until they reach an internal temperature of 185°F for safe consumption and perfect texture.
- Cook vegetables: While wings cook, add the diced onion, frozen peas, and carrots to the griddle and sauté for 5-7 minutes until softened and fragrant.
- Make fried rice base: Add the butter, sliced green onions, and day-old cooked rice on top of the sautéed vegetables. Drizzle Hot & Spicy Bachan’s sauce over the mixture, then stir to combine flavors thoroughly.
- Scramble eggs: On the griddle, crack and scramble the eggs separately. Once cooked, mix the scrambled eggs into the rice and vegetable mixture to complete the fried rice.
- Finish wings with sauce: Just before the wings are done, drizzle additional Bachan’s sauce on top and toss to coat, helping the sauce caramelize and add an extra layer of flavor.
- Plate and garnish: Serve the caramelized wings alongside a generous portion of the flavorful fried rice. Sprinkle toasted white sesame seeds over the wings and rice for a final touch and enjoy!
Notes
- Using day-old rice is key to achieving the best texture for fried rice, as it prevents clumping.
- Ensure wings reach 185°F internal temperature to be fully cooked and tender.
- Adjust the amount of Bachan’s sauce according to your spice preference.
- Can be served with a side of pickled vegetables for added crunch and acidity.
- For a gluten-free option, verify all seasoning blends and sauces are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-American Fusion
Keywords: chicken wings, Korean BBQ, fried rice, griddle recipe, spicy wings, Asian fusion, quick dinner
