Broiled Chicken Wings with Sour Orange Rice, Beans, Radishes and Avocado
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 35 minutes
Everybody’s favorite—chicken wings—become a delicious, nutritious dinner when served with this flavorful orangey, lemony rice, topped with beans, radishes and avocado.
Juice and zest of 2 oranges
Juice and zest of 3 lemons
2½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup medium-grain rice (see Kitchen Tips)
4 pounds chicken wings, separated at the joint, tips trimmed off (36 to 40 pieces)
3 teaspoons roasted ground cumin (see Kitchen Tips)
1 tablespoon vegetable oil
2½ cups canned pinto or red beans, rinsed and drained, or frozen pinto or red beans, defrosted
6 radishes, stems removed and sliced thinly
4 small Persian or seedless cucumbers, cut into ½-inch cubes
2 large ripe avocados
- Preheat the oven to 475°F. Place a rack into a broiler pan or a rimmed baking sheet, spray with nonstick vegetable oil spray, and set aside.
- Pour the orange juice and lemon juice into a 4-cup measuring cup. Fill with enough water to make 1½ cups. Add 1 teaspoon of the salt and ½ teaspoon of the pepper and stir well. Pour the mixture into in a nonreactive saucepan, cover, set over high heat, and bring to a boil.
- Pour the rice into a fine-mesh sieve and rinse under running water until the water runs clear. Shake gently to drain and add the rice to the boiling juice mixture. Stir, cover, and return to a boil; then reduce the heat to a simmer and cook for 15 to 17 minutes, until the liquid has been fully absorbed. Remove from the heat, keeping the pot covered, and let the rice steam in the pot to finish cooking.
- Meanwhile, place the wings into a mixing bowl, sprinkle with the cumin, ground chili, lemon and orange zest, 1 teaspoon of the salt, and ½ teaspoon of the black pepper and toss gently to coat. Place the wings on the broiler pan in a single layer. Bake for 15 minutes, remove from the oven, and with tongs, turn each wing over. Return to the oven and bake for 15 minutes longer.
- Mix the radishes and cucumbers in a small bowl with the oil, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper and stir well. Set aside.
- To serve, spoon the rice onto a serving platter and top with the beans and the cucumber and radish mixture. Pit the avocado and cut it into slices. Arrange them on top. Place the wings around the rice and beans and serve.
- If you prefer, you can use long-grain rice for this recipe; just increase the cooking time by a few minutes. Medium-grain rice will give a softer—some would say mushier—result, while long-grain rice will have a slightly firmer texture, so it really depends on your taste. For medium-grain rice, be sure to rinse the rice well, as instructed in the recipe.
- To toast spices, pour the ground or whole seeds into a frying pan or cast-iron skillet and set over medium heat. Toast for 10 to 20 seconds, or up to 1 minute, until fragrant. Watch carefully so the spices do not burn.
- The avocado contains a large round pit that can be awkward to remove. Here is one way that is especially good if you need to slice it: With a sharp knife, cut around the avocado lengthwise (you won’t be able cut straight through because of the pit). With a hand on each half, twist the halves in opposite directions to detach them. The pit will still be firmly attached to one side. Carefully press the blade (not the tip) of your knife into the pit and twist to remove the pit. Peel and slice the avocado. If you will be holding the avocado for any length of time, acidulate the flesh with a little lemon or lime juice to prevent it from turning brown when exposed to the air.