Teriyaki Chicken Wings

Ingredients

• 4 chicken wings (about 10 ounces) separated at joint
• coarse salt and ground pepper
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1/4 cup long-grain white rice
• 1 cup small broccoli florets

Instructions

1. 1
   Chicken wings: Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
2. 2
   In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
3. 3
   Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
4. 4
   Broccoli rice: Meanwhile, in a small saucepan with a tight-fitting lid, bring ½ cup water and ½ teaspoon slat to a boil, add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.
5. 5
   Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli. Serve wings with broccoli rice and reserved sauce on the side.