Wings with Bacon Jalapeño Pineapple Fried Rice and Spicy Sauce (Print version)

Crispy sauced wings served over bacon jalapeño pineapple fried rice with a creamy spicy drizzle.

# Ingredients:

For the wings

01 - 2 lb (900 g) split chicken wings, patted dry
02 - 1 tablespoon baking powder
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 cup (120 ml) cayenne-style hot sauce
07 - 4 tablespoons (56 g) unsalted butter, melted

For the bacon jalapeño pineapple fried rice

08 - 6 slices bacon, chopped
09 - 1 cup (165 g) diced pineapple, well drained if canned
10 - 2 jalapeños, finely diced, seeded for less heat
11 - 3 cups (450 g) cold cooked jasmine rice
12 - 2 large eggs, beaten
13 - 2 tablespoons low-sodium soy sauce
14 - 2 scallions, thinly sliced
15 - Salt and black pepper, to taste

For the spicy sauce

16 - 1/2 cup (115 g) mayonnaise
17 - 1/4 cup (60 g) ketchup
18 - 1 tablespoon sriracha, plus more to taste
19 - 1 tablespoon honey
20 - 1-2 teaspoons warm water, as needed to thin

# Instructions:

01 - Heat the oven to 425°F (220°C). Toss the dry wings with baking powder, salt, pepper, and garlic powder. Arrange on a rack set over a lined sheet pan and bake for 40-45 minutes, turning once, until crisp and the thickest part reaches 165°F.
02 - Whisk the hot sauce with melted butter. Toss the hot wings in the sauce until evenly coated, then keep them warm while you finish the rice.
03 - Cook the chopped bacon in a large skillet over medium heat until crisp, 6-8 minutes. Transfer the bacon to a plate and leave about 2 tablespoons of bacon fat in the skillet.
04 - Add the pineapple and jalapeños to the skillet. Cook for 3-4 minutes, stirring occasionally, until the pineapple has lightly browned edges and the jalapeños soften.
05 - Add the cold rice and break up any clumps. Stir-fry for 4-5 minutes until the grains are hot, separate, and lightly glossy.
06 - Push the rice to one side and pour the beaten eggs into the open space. Scramble until just set, then fold through the rice with soy sauce, bacon, and scallions. Taste and season with salt and pepper.
07 - Whisk mayonnaise, ketchup, sriracha, honey, and 1 teaspoon warm water until smooth. Add more water only if needed for a pourable drizzle.
08 - Spread the fried rice on a platter or in bowls. Arrange the sauced wings over the rice and drizzle with spicy sauce. Serve extra sauce on the side.

# Good to know:

01 - Cold day-old rice gives the best fried rice texture.
02 - Drain pineapple well so the rice fries instead of steaming.
03 - Serve immediately after assembling for the crispest wings.

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