Chicken Wings with Red Beans and Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Chicken Wings:

2 lbs chicken wings, split

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional for heat)

Salt and black pepper to taste

For the Red Beans and Rice:

1 tablespoon oil or butter

1 small onion, diced

1 bell pepper, diced

2 celery stalks, diced

2 garlic cloves, minced

1 (15 oz) can red kidney beans, drained and rinsed

1 teaspoon Creole seasoning

1/2 teaspoon thyme

1 cup long grain white rice

2 cups chicken broth or water

Salt and pepper to taste

Optional: sliced green onions for garnish

 

Instructions:

Cook the Chicken Wings:

Preheat oven to 400°F (200°C).

Toss wings in olive oil and seasonings.

Arrange on a baking sheet and bake for 40–45 minutes, flipping halfway, until crispy and cooked through.

Make the Red Beans and Rice:

In a skillet or pot, heat oil over medium heat.

Sauté onion, bell pepper, and celery until softened (about 5–7 minutes).

Add garlic and cook 1 more minute.

Stir in beans, Creole seasoning, thyme, rice, and broth.

Bring to a boil, reduce heat, cover, and simmer for 18–20 minutes until rice is tender.

Fluff with a fork and season to taste.

Serve:

Plate a scoop of red beans and rice with crispy wings on the side.

Garnish with green onions if desired.