Wings Bacon Jalapeño Pineapple (Printable Version)
Crispy baked wings atop smoky bacon, pineapple, jalapeño fried rice with a creamy, spicy sauce drizzle.
# Ingredients:
→ Chicken Wings
01 -
900 g whole chicken wings, skin intact and plump
→ Sauce
02 -
120 ml Frank's RedHot sauce (original or extra hot)
03 -
60 g unsalted butter
04 -
120 g full-fat mayonnaise
05 -
60 ml ketchup
06 -
15 ml sriracha chili sauce
07 -
15 ml honey (wildflower or clover preferred)
→ Fried Rice
08 -
300 g cooked jasmine or long grain rice (preferably day-old)
09 -
120 g cooked bacon, diced (slab or thick-cut)
10 -
150 g fresh pineapple, diced (or well-drained canned)
11 -
60 g jalapeños, deseeded and diced
12 -
2 large eggs, beaten
13 -
15 ml naturally brewed soy sauce
14 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Pat chicken wings dry with paper towels. Arrange on a wire rack set over a baking tray lined with parchment. Bake in a preheated oven at 200°C for 30 minutes, turning once halfway to ensure even crisping without oil.
02 -
Melt butter gently in a small saucepan over low heat. Stir in Frank's RedHot sauce until fully combined. Pour mixture over baked wings placed in a large bowl and toss until wings are thoroughly coated and glossy.
03 -
Heat a large skillet over medium heat and add diced bacon. Cook for about 4 minutes until fat renders and edges turn golden. Add diced pineapple and jalapeños and sauté for an additional 4 minutes to caramelize pineapple and mellow pepper sharpness.
04 -
Add cooked rice to the skillet with bacon mixture and spread evenly. Let heat undisturbed for 60 seconds to toast. Push mixture to one side, pour in beaten eggs, let set for 30 seconds, then scramble gently incorporating rice. Add soy sauce, salt, and pepper; toss and cook for 2-3 more minutes until eggs are fully cooked and flavors meld.
05 -
Whisk together mayonnaise, ketchup, sriracha, and honey in a small bowl until smooth and creamy. Adjust sweetness and heat by varying honey and sriracha quantities as desired.
06 -
Plate the bacon pineapple fried rice. Arrange sauced chicken wings on top or alongside. Drizzle generously with spicy yum yum sauce. Optionally garnish with fresh jalapeño slices or chopped green onions for additional heat and color.
# Notes:
01 -
Using day-old rice prevents sogginess. For crispier wings, let them rest uncovered in the refrigerator before baking to dry the skin. Store leftover fried rice and wings separately in airtight containers; reheat gently to preserve texture.