Step 1: Prepare the Wings: Preheat oven to 400°F (200°C). Pat chicken wings dry. In a large bowl, toss wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Arrange in a single layer on a baking sheet lined with parchment paper or a wire rack. Bake for 35-40 minutes, flipping halfway, until crispy and cooked through.
Step 2: Cook the Bacon: While wings bake, cook diced bacon in a large skillet or wok over medium-high heat until crispy. Remove bacon with a slotted spoon, leaving about 1-2 tablespoons of bacon fat in the pan. Set crispy bacon aside.
Step 3: Sauté Vegetables: Add sesame oil to the skillet with bacon fat (if needed). Add chopped onion, minced garlic, diced red bell pepper, and minced jalapeño. Sauté for 3-5 minutes until vegetables soften.
Step 4: Add Rice and Pineapple: Add the day-old cooked jasmine rice and pineapple chunks to the skillet. Break up any clumps of rice and stir-fry for 3-4 minutes, allowing the rice to heat through and develop a slight crisp.
Step 5: Finish the Fried Rice: Stir in the frozen peas and carrots blend, soy sauce, oyster sauce (if using), and sriracha. Continue to stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and heated through. Stir in most of the crispy bacon, reserving some for garnish.
Step 6: Prepare Spicy Yum Yum Sauce: In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, sugar, garlic powder, and optional cayenne pepper until smooth. Taste and adjust spice or sweetness as desired.
Step 7: Assemble and Serve: Divide the fried rice among serving plates. Top each portion with crispy chicken wings. Drizzle generously with the spicy yum yum sauce. Garnish with remaining crispy bacon and sliced green onions. Serve hot and enjoy!