Wings Bacon Jalapeño Pineapple Rice (Print version)

Crispy baked wings served over bacon pineapple fried rice with jalapeño heat and a sticky sweet sauce.

# Ingredients:

For the wings

01 - 3 lb (1.4 kg) split chicken wings, patted dry
02 - 1 tablespoon neutral oil
03 - 1 tablespoon aluminum-free baking powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper

For the bacon pineapple rice

08 - 4 cups (about 650 g) cold cooked jasmine rice
09 - 6 slices thick-cut bacon, chopped
10 - 1/2 cup (75 g) diced yellow onion
11 - 1 cup (165 g) diced fresh pineapple
12 - 2 jalapeños, seeded and finely diced
13 - 3 cloves garlic, minced
14 - 2 large eggs, beaten
15 - 2 tablespoons gluten-free tamari or soy sauce
16 - 2 green onions, sliced
17 - 1 tablespoon lime juice

For the pineapple jalapeño glaze

18 - 1/2 cup (120 ml) pineapple juice
19 - 3 tablespoons honey
20 - 2 tablespoons gluten-free tamari or soy sauce
21 - 1 tablespoon rice vinegar
22 - 1 tablespoon hot sauce
23 - 1 jalapeño, minced
24 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Instructions:

01 - Set the oven to 425°F. Line a rimmed baking sheet with foil and place a wire rack on top.
02 - Pat the wings dry. Toss them with oil, baking powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the wings on the rack with space between them. Bake for 40-45 minutes, turning once, until browned, crisp, and 165°F in the thickest part.
04 - While the wings bake, cook the chopped bacon in a large skillet over medium heat until crisp. Transfer the bacon to a plate and leave 1-2 tablespoons drippings in the skillet.
05 - Add onion, pineapple, jalapeños, and garlic to the skillet and cook for 3-4 minutes. Stir in the cold rice and tamari, then fry for 3 minutes. Push the rice aside, scramble in the eggs, and fold in the bacon, green onions, and lime juice.
06 - In a small saucepan, combine pineapple juice, honey, tamari, rice vinegar, hot sauce, and minced jalapeño. Simmer for 3 minutes, stir in the cornstarch slurry, and cook until glossy.
07 - Toss the hot wings with the glaze. Spoon the bacon pineapple rice into bowls and top with the wings. Serve with extra lime and sliced jalapeño if desired.

# Good to know:

01 - Use day-old chilled rice for the best fried rice texture.
02 - Check wings with an instant-read thermometer before glazing.
03 - For less heat, remove all jalapeño seeds and ribs.

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