Wings Bacon Jalapeño Pineapple Rice (Print Version)
Juicy wings served over bacon jalapeño pineapple fried rice with a bold, spicy yum yum sauce.
# Ingredients:
→ Chicken Wings
01 -
900 grams chicken wings
02 -
120 milliliters Frank's RedHot sauce
03 -
60 grams unsalted butter
→ Fried Rice
04 -
400 grams cooked long grain rice, preferably day-old
05 -
160 grams diced pineapple
06 -
100 grams cooked bacon, diced
07 -
75 grams diced jalapeños
08 -
2 large eggs, beaten
09 -
15 milliliters soy sauce
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Spicy Yum Yum Sauce
12 -
120 grams mayonnaise
13 -
60 grams ketchup
14 -
15 milliliters sriracha sauce
15 -
15 milliliters honey
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
In a separate bowl, thoroughly mix mayonnaise, ketchup, sriracha sauce, and honey until smooth and incorporated.
06 -
Plate the bacon pineapple fried rice, arrange sauced chicken wings on top, and drizzle generously with the Spicy Yum Yum Sauce.
# Notes:
01 -
Day-old rice yields the optimal texture for fried rice, preventing excess moisture and clumping.