1.Preheat oven to moderately hot 200°C (180°C fan-forced).
2.Cut wings into three pieces at joints, discard wing tips. Combine honey, sauce and chilli in large bowl, add wings, turn to coat in mixture.
3.Place undrained wings, in single layer, on oiled wire rack in large shallow baking dish, reserve any marinade in bowl. Roast, uncovered, brushing wings with marinade occasionally, about 40 minutes or until browned and cooked through, turning halfway through cooking time.
4.Meanwhile, make fried rice. Heat half of the oil in wok, cook egg over medium heat, swirling wok to form thin omelette. Remove from pan, cool. Roll omelette, cut into thin slices. Heat remaining oil in same wok, stir-fry bacon until crisp. Add onions, peas, corn, sauce, rice and omelette slices, stir-fry until hot.
5.Serve wings with fried rice.
You need to cook 1½ cups (300g) white long-grain rice the day before making this recipe. Spread cooled cooked rice on a tray, cover, refrigerate overnight.Note