Sticky, spiced wings from a bottle sauce and pantry rice. This shelf holds one product that does the work, so you roast chicken wings until they glaze and serve them over rice stretched with an egg and scallions to catch the pan drippings.

Serves 2. 35 minutes, 10 at the stove.

About 1330 calories a serving, 75 g protein, 115 g carbohydrate, 60 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 2 cups water with a pinch of salt. While it cooks, pat 1.5 pounds chicken wings dry and toss with 1 tablespoon oil, salt, and pepper, then spread on a sheet pan.
2. Roast wings at 400°F [200°C] for 20 minutes. When they are golden, toss with half the bottle of teriyaki sauce and return to the oven for 5 more minutes until sticky.25 min
3. When rice is tender and water is absorbed, mince 2 cloves garlic and chop 2 scallions into rounds. Crack 1 egg into the pot, stir it through with 1 tablespoon butter and the garlic, then fold in most of the scallions and taste for salt and pepper.
4. Pour any pan juices from the wings into the rice. Pile rice on a plate, top with wings, and scatter the remaining scallions and a drizzle of extra teriyaki sauce over all.

Note You can use chicken thighs instead; roast them for 25 minutes before the sauce. Leftovers keep three days in a covered bowl. Serve with a bright vegetable side like steamed bok choy or a simple cucumber salad.