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Wings Bacon Jalapeño Pineapple Rice

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Juicy wings served over bacon jalapeño pineapple fried rice with a bold, spicy yum yum sauce.

Ingredients

Scale
  • 900 grams chicken wings
  • 120 milliliters Frank's RedHot sauce
  • 60 grams unsalted butter
  • 400 grams cooked long grain rice, preferably day-old
  • 160 grams diced pineapple
  • 100 grams cooked bacon, diced
  • 75 grams diced jalapeños
  • 2 large eggs, beaten
  • 15 milliliters soy sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 120 grams mayonnaise
  • 60 grams ketchup
  • 15 milliliters sriracha sauce
  • 15 milliliters honey

Instructions

  1. Preheat the oven to 200°C. Arrange chicken wings on a baking tray lined with parchment and bake for 30 minutes until golden and cooked through.
  2. Combine Frank's RedHot sauce and unsalted butter in a small saucepan over low heat until butter is melted. Transfer baked wings to a bowl and toss with the prepared sauce until evenly coated.
  3. Heat a large nonstick skillet over medium heat. Add cooked bacon, diced pineapple, and jalapeños. Sauté for 3 minutes until pineapple is lightly caramelized and bacon is crisp.
  4. Add the cooked rice to the skillet, breaking up any clumps. Push mixture to the side of the pan, pour in beaten eggs, and scramble until just set. Stir together with the rice and aromatics. Add soy sauce, salt, and black pepper; stir-fry until evenly heated and well-mixed.
  5. In a separate bowl, thoroughly mix mayonnaise, ketchup, sriracha sauce, and honey until smooth and incorporated.
  6. Plate the bacon pineapple fried rice, arrange sauced chicken wings on top, and drizzle generously with the Spicy Yum Yum Sauce.

Notes

Day-old rice yields the optimal texture for fried rice, preventing excess moisture and clumping.

Nutrition

Find it online: https://www.delicetreats.com/wings-bacon-jalapeo-pineapple/