Savory Bean and Rice Bowl with Chicken Meatballs and Crispy Chicken Wings

Preparing the Bean and Rice (1 cup) Bowl Rinse the black eyed beans (1 cup) and soak them in water for a few hours or overnight to soften. Rinse the rice (1 cup) under cold water until the water runs clear.

Making the Chicken Meatballs In a bowl, mix together ground chicken (1 lb), breadcrumbs (½ cup), egg (1), Parmesan cheese, garlic, parsley, salt, pepper, and paprika (1 teaspoon). Form into meatballs.

Coating the Chicken Wings (6-8) Preheat the oven to 400°F (200°C). In a bowl, mix flour (½ cup), salt, pepper, garlic powder (1 teaspoon), paprika (1 teaspoon), and onion powder (½ teaspoon). Coat the chicken wings (6-8) with the flour (½ cup) mixture.

Cooking the Bean and Rice (1 cup) Bowl In a pot, heat oil (1 tablespoon). Add the soaked beans and rice (1 cup). Season with salt and pepper. Add water according to rice (1 cup) package instructions. Cook until the beans and rice (1 cup) are tender.

Cooking the Chicken Meatballs Heat a skillet with oil (1 tablespoon). Brown the meatballs on all sides until cooked through and golden brown, about 10-12 minutes.

Baking the Chicken Wings (6-8) Place the coated chicken wings (6-8) on a baking sheet. Bake for 35-40 minutes until crispy and cooked through.

Making the Sauce In a saucepan, combine BBQ sauce (½ cup), honey (¼ cup), soy sauce (1 tablespoon), Worcestershire sauce (1 tablespoon), and hot sauce (1 teaspoon). Simmer over low heat until slightly thickened.

Assembling the Dish Serve the bean and rice (1 cup) bowl topped with chicken meatballs and crispy chicken wings (6-8). Drizzle with the sauce before serving.