1
Cook the rice in simmering water for 22 to 24 minutes. Preheat the oven to 475 deg F.
2
When the rice is tender, drain and rinse under cold water.
3
While the rice cooks, pat the wings dry and rub with 1 tsp. olive oil or toasted sesame oil. Season with black pepper and onion powder. Arrange in a single layer on a foil lined baking sheet and bake for 22 to 24 minutes or until lightly browned and cooked through. Remove from the oven, leaving the oven on.
4
While the chicken wings roast, rinse and prepare the produce. Peel and mince the garlic. Slice scallions, separating white bottoms from the green tops. Small dice the zucchini.
5
Halve the cucumber lengthwise, scoop out and discard the seeds, then small dice the cucumber.
6
To make the glaze in a bowl, combine the miso paste, soy glaze half the vinegar, and some of the sambal oelek to taste.
7
Cook the zucchini with the garlic and white bottoms of the scallions in 2 teaspoons oil over medium high heat, seasoning with pepper and onion powder.
8
Cook 3 to 5 minutes, stirring occasionally, then transfer to a large bowl to cool slightly.
9
Brush the top of the roasted chicken wings with a layer of the glaze. Return to the oven and roast 8 to 10 minutes, or until browned on top.
10
Remove from the oven and brush with any remaining glaze.
11
While the wings are roasting, add the rice, cucumber, and remaining vinegar to the bowl of cooked zucchini. Stir to combine, and season as desired. Divide between 3 plates and garnish with the green tops of the scallions.