Baked Chicken Wings and Buckwheat dinner might be a simple meal, but it tastes extraordinary!
Dinner doesn’t get any better than this one.
Buttery garlic buckwheat and juicy seasoned baked chicken wings, baked together in the same pan with less than 10 minutes of prep.
The buckwheat absorbs the chicken juices as it cooks, adding loads of flavor.
My favorite One-Pan Meal idea!
Quick to prepare – active prep time is under 10 minutes and very delicious!
This simple dinner reminds me so much of growing up in Ukraine and the simple meals my parents used to prepare.
Recommendations
- Skin-on, bone-in chicken wings, drumsticks or thighs are best for this recipe because it takes the same time to cook in the oven as the buckwheat – 55 minutes in total.
However, you can remove the skin because otherwise, the fat drips down into the grains as it cooks, making it overly greasy.
- Chicken seasoning – feel free to use any seasoning you’ve got on hand, pre-mixed, or switch up the spices I’ve used.
- You can enhance this recipe even further by adding thinly sliced mushrooms and/or shredded carrots.
Buckwheat with chicken in the oven is one of my favorite dishes.
- Always start with the best quality ingredients. You can definitely taste the difference!
I love the Greenwise Publix brand; always fresh and tasty. I have used 3 Greenwise Chicken Wings packs for this recipe.
As you see in the picture, I planned to use Farro but decided to use buckwheat instead.
Cutting chicken wings into portions
You can leave chicken wings as is or slice them into three parts:
- Wingtip: the tip of the chicken wings, also called the flapper. This part is mainly excluded from recipes but can be used to make chicken stock.
- Wingette: chicken’s middle section, also known as flats. This wing part is thinner and has less meat.
- Drumette: the meatiest part of the chicken wings. It resembles a miniature drumstick.
I decided to cut off the wingtips and ended up with heart-shaped Wings! Aren’t they cute!
We love the Uvelka brand Buckwheat (GRECHKA). We bought it at our local Euro Deli but ordered it on Amazon several times.
The buckwheat is outrageously good. It’s buttery and garlicky; it’s tender but not mushy.
Extremely flexible recipe that you can adjust to your liking.
How to Cook Grains, grain-to-water ratios
For Buckwheat, and white rice (plain, long grain, short grain, Jasmin, basmati), the grain-to-water ratio is – 1 cup grain to 2 cups liquid (water, broth, or combo).
Get your ingredients ready!
INGREDIENTS
- Chicken wings, legs, or thighs (as many as will fit on your baking pan)
- 1 cup Buckwheat (or substitute with rice or farro)
- 2 cups Water or half water and half lower-sodium chicken broth
- 5 Garlic cloves, sliced
- 2 Tbsp Butter, sliced
Seasoning: - 1 tsp. Garlic Powder
- 1 tsp. Paprika
- 1 tsp. Italian seasoning mix, Greek or Za’atar
- Salt and pepper to taste
- 3 Tbsp. Olive oil
- Parsley, Dill, or Green onion for the garnish.
INSTRUCTIONS
- Add olive oil and seasoning mix to a large bowl. Add wings and coat each piece evenly with the seasoning.
- Cover the bowl and marinate chicken wings for an hour to overnight in the fridge.
- Add buckwheat to a large baking dish. Add water or broth mix and stir to combine and spread evenly.
- Place marinated chicken wings on top of buckwheat.
- Dust with Paprika and Garlic powder.
- Spread garlic and butter evenly.
- Cover the pan with foil and bake in the preheated at 375F oven for 40 minutes.
- Uncover the pan, and fluff buckwheat on the sides.
- Season chicken with paprika and Italian spices.
- Bake uncovered for an additional 15 minutes.
- Garnish with your favorite herbs, and enjoy!
Store leftover baked chicken wings with buckwheat in the refrigerator and consume within 4 to 5 days.
Baked Chicken Wings and Buckwheat dinner
Dinner doesn’t get any better than this one.
Ingredients
- Chicken wings, legs, or thighs (as many as will fit on your baking pan)
- 1 cup Buckwheat (or substitute with rice or farro)
- 2 cups Water or half water and half lower-sodium chicken broth
- 5 Garlic cloves, sliced
- 2 Tbsp Butter, sliced
- Seasoning:
- 1 tsp. Garlic Powder
- 1 tsp. Paprika
- 1 tsp. Italian seasoning mix, Greek or Za’atar
- Salt and pepper to taste
- 3 Tbsp. Olive oil
- Parsley, Dill, or green onion for the garnish.
Instructions
- Add olive oil and seasoning mix to a large bowl. Add wings and coat each piece evenly with the seasoning.
- Cover the bowl and marinate chicken wings for an hour to overnight in the fridge.
- Add buckwheat to a large baking dish. Add water or broth mix and stir to combine and spread evenly.
- Place marinated chicken wings on top of the buckwheat.
- Dust with Paprika and Garlic powder.
- Spread garlic and butter evenly.
- Cover the pan with foil and bake in the preheated at 375F oven for 40 minutes.
- Uncover the pan, and fluff buckwheat on the sides.
- Season chicken with paprika and Italian spices.
- Bake uncovered for an additional 15 minutes.
- Garnish with your favorite herbs, and enjoy!
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Notes
You can enhance this recipe further by adding thinly sliced mushrooms and/or shredded carrots.
Store leftover baked chicken wings with buckwheat in the refrigerator and consume within 4 to 5 days.
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