Meal Kit

Sambal Glazed Chicken Wings

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

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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.

  2. 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.

  3. 3

    Roast The Wings

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

  4. 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.

  5. 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.

  6. 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.

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