Sambal Glazed Chicken Wings

With Pickled Vegetables, Jasmine Rice, and Chicken-Lemongrass Soup

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Wheat, Soy

A note about serious food allergies

In this dish, wings are glazed with a sticky sambal, lemongrass, and teriyaki sauce and served alongside Jasmine rice to cool things down. But that’s not all! You’ll pickle your own vegetables and make a lovely chicken-lemongrass broth that ties everything together nicely for a dish perfect for the big game or to indulge after a really long day.

In Your Box (serves 2)

  • 5 Cilantro Sprigs
  • 2 Lemongrass, stalk
  • 10 oz. Carrots
  • 1 English Cucumber
  • 20 oz Chicken Wings
  • 1 cup Jasmine Rice
  • Info
    4 fl. oz. Teriyaki Sauce
  • 2 fl. oz. Seasoned Rice Vinegar
  • 2½ oz. Honey
  • 1 Tbsp. Sambal
  • Nutrition (per serving)

  • Calories
    1112
  • Carbohydrates
    120g
  • Fat
    31g
  • Protein
    98g
  • Sodium
    3444mg

Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 425 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Stem cilantro. Remove tough outer skin of lemongrass and halve lengthwise. Smash lemongrass with a small pot to release flavorful oils and mince 2” off the tender, light green end, leaving the the firmer, darker green end whole. Remove ends, peel, and use a peeler to cut carrot and cucumber into ribbons. Rinse chicken wings and pat dry.

  • Step 2 - Make Rice and Poach Wings
    2

    Make Rice and Poach Wings

    Bring a small pot with rice and 2 cups of water to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 20 minutes. Place wings, long pieces of lemongrass, 1 tsp. salt, half the teriyaki sauce and 2 cups water in a medium pot. Bring to a boil, reduce to a simmer and cook for 10 minutes. Strain wings over a bowl. Arrange wings skin side up on baking sheet. Skim fat from chicken-lemongrass broth and season with a pinch of salt and pepper. Set broth aside. Rinse pot.

  • Step 3 - Roast The Wings
    3

    Roast The Wings

    Roast wings for 30 minutes, turning every 10 minutes, until crisp. Set aside.

  • Step 4 - Pickle The Vegetables
    4

    Pickle The Vegetables

    In the same pot used for poaching wings, add seasoned rice vinegar, half the honey, carrot, cucumber, ½ tsp. of salt, and ½ cup water. Bring to a boil, remove from heat, steep for 3 minutes and strain vegetables. Set aside. This is a cooking technique called quick or flash pickling and is a great way to infuse a tangy pickled flavor into any vegetable in a hurry.

  • Step 5 - Make Sauce and Toss Wings
    5

    Make Sauce and Toss Wings

    Warm a medium non-stick pan over high heat and add 1 tsp. olive oil and minced lemongrass and cook for 30 seconds. Add remaining teriyaki sauce, sambal (to taste), remaining honey, and ½ cup chicken-lemongrass broth. Cook for 2-4 minutes, or until sauce turns into a thick glaze. Add wings, toss to coat, and set aside.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a portion of rice and pickled vegetables on a plate. Arrange wings on plate and garnish with cilantro leaves. Serve remaining chicken lemongrass broth on the side.