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If you crave a mashup of spicy sticky chicken wings with bold pineapple fried rice and a creamy fiery sauce this dish is pure satisfaction on a plate. Whether the craving hits midweek or for a fun Friday dinner this recipe checks all the boxes with minimal fuss and maximum flavor punch.
I first cooked this when friends showed up unexpectedly and now they beg for it whenever we watch a game.
Ingredients
- Chicken wings: two pounds they soak up all the spicy tang from the sauce and get super juicy in the oven look for plump wings with no broken skin
- Frank's RedHot sauce: half cup brings real heat with a bright note use original or extra hot as you prefer
- Butter: a quarter cup this mellows the sauce and helps lacquer those wings for a glossy finish pick unsalted so you control the salt
- Cooked rice: two cups day old is perfect for stir fry since it is dryer and does not get mushy use jasmine or long grain for best texture
- Pineapple: one cup diced sweetens and brightens each bite fresh pineapple gives the best pop but good canned pineapple works too just drain well
- Cooked bacon: one cup diced adds smoky richness slab or thick cut bacon will hold shape and flavor
- Jalapeños: half cup diced these provide sharp heat and a crunch choose firm bright green jalapeños and deseed for gentler heat
- Eggs: two large beaten these bind everything and give the rice that classic fried texture use the freshest eggs for richness
- Soy sauce: one tablespoon ties together all flavors opt for naturally brewed for deeper umami
- Salt and pepper: to taste lets you dial seasoning right up at the end
- Mayonnaise: half cup for sauce gives creamy tang full fat mayo gives the richest texture
- Ketchup: quarter cup in the sauce amps up sweet tang and helps that signature pink color homemade or a quality brand keeps flavors from tasting flat
- Sriracha: one tablespoon adds the spicy layer to the sauce use more for a hotter kick or sub your favorite chili paste
- Honey: one tablespoon balances out heat and acid in the sauce go for wildflower or clover honey for rounded flavor
Instructions
- Prep and Bake the Wings:
- Pat your chicken wings dry with paper towels and arrange them on a baking rack set over a lined sheet pan. Slide them into a hot four hundred degree oven and bake for thirty minutes turning once. This gives the skin time to crisp without oil.
- Sauce the Wings:
- While the wings bake melt your butter in a small saucepan over low heat. Stir in Frank's RedHot sauce until fully blended then pour over the just baked wings in a large bowl. Toss until every wing is thickly coated and shiny.
- Cook the Bacon Jalapeños and Pineapple:
- Place a large skillet on medium heat and add your diced bacon. Brown it for about four minutes until some fat renders and edges go golden. Stir in diced pineapple and jalapeño and sauté another four minutes. This helps the pineapple caramelize and the peppers lose a raw edge.
- Fry the Rice and Eggs:
- Add your cooked rice straight into that skillet with bacon mix and spread it out to heat and toast for sixty seconds undisturbed. Push the mix to one side and pour in beaten eggs. Let set for thirty seconds then gently stir to scramble and coat the rice. Pour in soy sauce and season everything with a pinch of salt and pepper. Toss and fry another two to three minutes so it all combines and eggs finish cooking.
- Prepare the Spicy Yum Yum Sauce:
- In a small bowl whisk together mayonnaise ketchup sriracha and honey until smooth and creamy. Taste and tweak for sweetness or heat as you like.
- Plate and Serve:
- Spoon hot bacon pineapple fried rice onto plates. Pile saucy chicken wings on top or alongside. Drizzle generously with spicy yum yum sauce and scatter fresh jalapeño slices or green onions if you want a touch more zip.
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My favorite part here is the sticky sweet pineapple cooked with bacon because those golden bits are always what my family grabs first out of the skillet Someone always sneaks a bite before it reaches the table and every time this dish reminds us of noisy summer meals when everyone is home
Storage Tips
This fried rice and wings combo keeps in the fridge for up to three days. Let the fried rice cool completely before transferring it to an airtight container. Reheat gently on the stovetop with a splash of water or microwave loosely covered. Store the Spicy Yum Yum Sauce separately chilled in a jar or small container. If using leftovers the wings are crispiest when refreshed under a broiler for a minute or two.
Ingredient Substitutions
No fresh pineapple Simply sub with well drained canned pineapple chunks. For chicken you can also use drumettes or boneless thighs if that is what you have. A dash of smoked paprika works if you want to skip the jalapeños but still want a little kick in your rice. Turkey bacon can go in for a lighter touch. Tamari works for a gluten free option in place of soy sauce.
Serving Suggestions
Serve this dish piled high at gatherings or game day. For an extra touch I add chopped cilantro or sliced scallions over the top. A handful of roasted cashews or peanuts brings extra crunch. If you love bold heat a separate bowl of extra Spicy Yum Yum Sauce on the table is always a hit.
Cultural and Historical Context
Fried rice itself is a staple for using day old grains across many Asian cuisines and adding sweet pineapple or bacon gives a nod to classic American takeout flavors. Piling hot saucy wings on top takes the whole meal into comfort food territory and is perfect for sharing. This mashup is the kind of meal that thrives on crowd energy and laid back celebration.
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Even after dozens of times making this I still get excited for the flavors at play. Serve it family style and you will be adding this to your own regular rotation for both parties and weekends.
Frequently Asked Questions
- → How spicy is this dish?
The jalapeños and spicy sauce add a moderate heat, but you can adjust quantities for your preference.
- → Can I use fresh rice instead of day-old rice?
Day-old rice works best for frying, but you can use fresh rice if you let it cool and dry out a little after cooking.
- → What can I substitute for bacon?
Diced ham or smoked sausage work well if you prefer a different protein or a slightly leaner option.
- → How should I serve the wings and fried rice together?
Arrange the wings on top of the fried rice and drizzle with sauce for a flavorful presentation.
- → Can I make the sauce less spicy?
Reduce the amount of sriracha or omit it entirely for a milder, creamy sauce.