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Bold, Sweet, Savory, and Totally Irresistible!
This dish combines juicy wings, crispy bacon, a kick of jalapeño, and the sweet-tangy goodness of pineapple fried rice, all drizzled with a creamy, spicy yum yum sauce. It’s the perfect blend of flavors—comforting yet full of bold spice and sweetness!
This dish combines juicy wings, crispy bacon, a kick of jalapeño, and the sweet-tangy goodness of pineapple fried rice, all drizzled with a creamy, spicy yum yum sauce. It’s the perfect blend of flavors—comforting yet full of bold spice and sweetness!
INGREDIENTS:
For the wings:
• 1 1/2 lbs chicken wings (flats or drumsticks)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp honey (for a touch of sweetness)
• 1 1/2 lbs chicken wings (flats or drumsticks)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp honey (for a touch of sweetness)
For the bacon jalapeño pineapple fried rice:
• 3 cups cooked jasmine rice (preferably cold)
• 4 slices bacon, chopped
• 1/2 cup diced onion
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 cup fresh pineapple, chopped (or canned, drained)
• 2 cloves garlic, minced
• 2 eggs, scrambled
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 cup green onions, chopped (for garnish)
• 1 tbsp cilantro, chopped (optional)
• 3 cups cooked jasmine rice (preferably cold)
• 4 slices bacon, chopped
• 1/2 cup diced onion
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 cup fresh pineapple, chopped (or canned, drained)
• 2 cloves garlic, minced
• 2 eggs, scrambled
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 cup green onions, chopped (for garnish)
• 1 tbsp cilantro, chopped (optional)
For the spicy yum yum sauce:
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sriracha (more for heat, if you like!)
• 1 tsp rice vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp honey
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sriracha (more for heat, if you like!)
• 1 tsp rice vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp honey
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DIRECTIONS:
make the wings
Preheat oven to 400°F (200°C).
Toss the wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Arrange them on a baking sheet lined with parchment paper. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Once out of the oven, drizzle with honey for a sweet touch and set aside.
Preheat oven to 400°F (200°C).
Toss the wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Arrange them on a baking sheet lined with parchment paper. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Once out of the oven, drizzle with honey for a sweet touch and set aside.
cook the fried rice
In a large skillet or wok, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon grease in the pan.
Add the diced onion, jalapeño, and garlic to the skillet, and sauté for 2-3 minutes until fragrant and softened.
Add the pineapple chunks and cook for another 2-3 minutes until caramelized.
Push the veggies to the side of the skillet and scramble the eggs in the empty space, cooking until fully set.
In a large skillet or wok, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon grease in the pan.
Add the diced onion, jalapeño, and garlic to the skillet, and sauté for 2-3 minutes until fragrant and softened.
Add the pineapple chunks and cook for another 2-3 minutes until caramelized.
Push the veggies to the side of the skillet and scramble the eggs in the empty space, cooking until fully set.
assemble the fried rice
Add the cold, cooked rice to the skillet, breaking up any clumps. Stir in soy sauce, sesame oil, and rice vinegar, mixing everything together. Toss in the crispy bacon and top with chopped green onions. Give it a final stir and remove from heat.
Add the cold, cooked rice to the skillet, breaking up any clumps. Stir in soy sauce, sesame oil, and rice vinegar, mixing everything together. Toss in the crispy bacon and top with chopped green onions. Give it a final stir and remove from heat.
make the spicy yum yum sauce
In a small bowl, whisk together mayonnaise, ketchup, sriracha, rice vinegar, garlic powder, smoked paprika, and honey until smooth and creamy. Adjust sriracha to taste for more heat.
In a small bowl, whisk together mayonnaise, ketchup, sriracha, rice vinegar, garlic powder, smoked paprika, and honey until smooth and creamy. Adjust sriracha to taste for more heat.
serve it up
Scoop the bacon jalapeño pineapple fried rice onto plates, add a few wings on top or on the side, and drizzle generously with spicy yum yum sauce. Garnish with extra green onions and cilantro for a fresh pop.
Scoop the bacon jalapeño pineapple fried rice onto plates, add a few wings on top or on the side, and drizzle generously with spicy yum yum sauce. Garnish with extra green onions and cilantro for a fresh pop.
TIPS:
• For extra crispy wings, bake them on a wire rack to allow air circulation.
• Want to add more veggies? Toss in some bell peppers or snap peas with the onions and jalapeños.
• If you don’t have jasmine rice, any long-grain rice will work, but jasmine gives it that authentic fried rice texture.
• For extra crispy wings, bake them on a wire rack to allow air circulation.
• Want to add more veggies? Toss in some bell peppers or snap peas with the onions and jalapeños.
• If you don’t have jasmine rice, any long-grain rice will work, but jasmine gives it that authentic fried rice texture.
prep time: 10 mins | cook time: 40 mins
serves: 4
serves: 4
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