4 chicken wings, separated at joint
Coarse salt and pepper
2 Tbsp. soy sauce
2 Tbsp. honey
2 Tbsp. rice vinegar
¼ c. long grain white rice
1 c. small broccoli florets
Heat broiler with rack 4 inches from heat. Arrange wings on foil-lined baking sheet; season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
In small bowl, whisk together soy sauce, honey and vinegar. Reserve 2 Tbsp. for dipping.
Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, about 2-4 minutes. Brush with pan juices just before serving.
Meanwhile, in a small saucepan, bring ½ c. water and ½ tsp. salt 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, heat off, 10 minutes.
Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.