Bang Bang Chicken & Wild Rice Cups

These crispy wild rice cups are the ultimate summer party appetizer. These handheld bites are perfect for sharing at cookouts, game days, or easy weeknight dinners.

This recipe stars California-grown wild rice and comes to us from our friend @bribehindthebowl in partnership with USA Rice and California Wild Rice Advisory Board.

  • Servings
    12 cups
  • Prep Time
    20 mins
  • Cook Time
    20 mins
  • Total Time
    40 mins

Ingredients

For the Wild Rice Cups

  • 4½ cups (from about 1½ cups uncooked wild rice) cooked U.S.-grown wild rice, still warm
  • 2 large eggs
  • ¾ tsp kosher salt
  • Avocado oil spray or olive oil spray

For the Filling

  • 3 cups crispy chicken, cut into bite-sized pieces

For the Bang Bang Sauce

  • ½ cup plain Greek yogurt
  • ⅓ cup sweet chili sauce
  • 2 tbsp sriracha
  • Squeeze of fresh lime juice

For Topping

  • 3 green onions, thinly sliced
  • 2 tbsp sesame seeds

Directions

  • Preheat the oven to 425°F. Generously grease a 12-cup muffin tin with oil or nonstick spray.
  • In a large bowl, combine the warm cooked wild rice, eggs, and salt. Stir until evenly combined.
  • Divide the rice mixture evenly among the muffin cups. Using the back of a measuring spoon, firmly press the rice into the bottoms and up the sides of each cup to form wells.
  • Lightly spray the rice cups with avocado oil or olive oil spray.
  • Bake for 20 to 25 minutes, or until the edges are golden brown and crisp.
  • Let the rice cups cool in the muffin tin for 5 to 10 minutes before carefully removing them.
  • Meanwhile, whisk together the Greek yogurt, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth. Adjust the spice level to taste.
  • Fill each wild rice cup with crispy chicken.
  • Drizzle with the Bang Bang sauce and garnish with sliced green onions and sesame seeds.
  • Serve immediately while the wild rice cups are crisp.