4 chicken wings (about 10 ounces) separated at joint
coarse salt and ground pepper
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1/4 cup long-grain white rice
1 cup small broccoli florets
Chicken wings: Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
Broccoli rice: Meanwhile, in a small saucepan with a tight-fitting lid, bring ½ cup water and ½ teaspoon slat 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, off heat, 10 minutes.
Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli. Serve wings with broccoli rice and reserved sauce on the side.