The wings are already sauced and ready to crisp in a hot pan, so this is about getting them bronzed and serving them over quick rice with lime and cilantro. The spicy-sweet coating will cut through the fragrant, bright grain.

Serves 2. 25 minutes, 18 at the stove.

About 770 calories a serving, 31 g protein, 122 g carbohydrate, 17 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1 and 3/4 cups water in a pot and bring it to a boil. Add 1 cup rice and 1/2 teaspoon salt, stir once, and lower the heat to a bare simmer. Cover and set a timer for 18 minutes, then set it aside off heat while you work on the wings.
2. Heat 1 tablespoon oil in a large skillet over high heat until shimmering. Tip the entire package of chick'n wings into the pan, spreading them in a single layer. Set a timer for 4 minutes and do not stir.4 min
3. Stir the wings and cook for another 2 to 3 minutes, shaking the pan occasionally, until the coating is dark brown and crispy at the edges. Transfer to a plate.3 min
4. Zest 1 lime directly over the rice and squeeze half the lime juice into it, stirring gently. Tear roughly 2 tablespoons of cilantro leaves and fold them in. Season the rice with salt and pepper to taste.
5. Mince 1 garlic clove and scatter it over the chick'n. Divide the rice between two bowls and top with the wings. Serve the remaining lime wedge on the side.

Note Swap the rice for quinoa or use a quick-cooking grain if you have it. Leftovers keep for two days in the fridge and are good cold or reheated gently. Serve with a cold slaw made from shredded cabbage dressed with rice vinegar to balance the heat.