Ingredients
For the Chicken Wings:
- 2 lbs chicken wings, split (drumettes & flats)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
For the Red Beans & Rice:
- 1 tbsp olive oil or butter
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) red kidney beans, drained & rinsed (or cooked dried beans for more authentic flavor)
- 1 ½ cups chicken broth (or water + bouillon)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp cayenne pepper (adjust to taste)
- 1 bay leaf
- Salt & pepper, to taste
- 1 ½ cups cooked white rice (jasmine or long-grain works great)
- Optional: chopped green onions & hot sauce for garnish
Instructions
1. Make the Chicken Wings
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Pat wings dry with paper towels. In a large bowl, toss wings with olive oil and all seasonings until evenly coated.
- Arrange wings in a single layer on the rack.
- Bake for 40–45 minutes, flipping halfway, until golden brown and crispy. (You can broil for the last 2–3 minutes for extra crisp).
2. Make the Red Beans & Rice
- In a large skillet or saucepan, heat oil over medium heat.
- Add onion, bell pepper, celery — sauté for about 5–6 minutes until softened.
- Stir in garlic and cook 1 more minute.
- Add beans, chicken broth, smoked paprika, thyme, cayenne, bay leaf, salt, and pepper.
- Simmer uncovered for 20 minutes, stirring occasionally, until thickened. (Mash a few beans with the back of your spoon for a creamier texture).
- Remove bay leaf. Stir in cooked rice until combined.
3. Serve
- Pile a hearty scoop of red beans & rice onto plates.
- Top with crispy baked wings.
- Garnish with green onions and a splash of hot sauce.
