Bake the chicken wings at 400°F (200°C) for 30 minutes, then toss in melted butter and Frank’s RedHot sauce.
In a skillet, cook bacon until crispy. Add pineapple and jalapeños; sauté until golden.
Stir in cooked rice, push aside, and scramble the eggs. Mix everything and season.
Whisk together mayo, ketchup, sriracha, and honey for the Spicy Yum Yum Sauce.
Plate fried rice, top with wings, and drizzle sauce generously.
