Appetizers · 4 min read
Buffalo Wild Wings Asian Zing Wings (Copycat)
Make this Buffalo Wild Wings Asian Zing Wings copycat recipe with crispy fried wings tossed in a sweet, spicy, garlicky sauce. Perfect for game day!
★ 5.0 (4)
This Buffalo Wild Wings Asian Zing Wings copycat recipe nails that glossy, sweet and spicy sauce with a serious garlic-ginger punch. The sauce gets its personality from garlic, ginger, chili garlic sauce, and a hit of lemon juice, all cooked down until thick and sticky. Toss it over freshly fried wings and you get that familiar glossy coating with a crisp bite underneath. It's the kind of wing that disappears fast at a party.
What makes these homemade Asian Zing wings so good
- The sauce comes together in about 10 minutes with pantry staples you likely already have.
- You control the heat: use more or less chili garlic sauce to match your spice tolerance.
- Frying at 375°F gives you crisp skin that holds up to the sticky sauce.
Key ingredients for authentic Asian Zing sauce
- Chili garlic sauce: This gives the sauce its signature heat and a slight tang. You can find it in the Asian foods aisle. Sriracha works as a substitute, but it's thinner, so simmer the sauce a little longer to thicken.
- Seasoned rice vinegar: Adds a mild sweetness and acidity that balances the soy sauce. If you only have unseasoned rice vinegar, add a pinch of sugar to mimic the flavor.
- Soy sauce: Provides the salty umami base. Low-sodium soy sauce works well here and lets you control the salt level.
Kitchen tools for making Asian Zing wings
- Deep fryer or heavy pot for frying
- Deep-fry thermometer to keep the oil at 375°F
- Wire rack to drain fried wings
- Medium saucepan for the sauce
- Small bowl for the cornstarch slurry
- Tongs for turning wings
Tips for making the best Asian Zing wings at home
- Pat the wings completely dry before frying. Any moisture on the surface drops the oil temperature and makes the skin soggy.
- Don't overcrowd the fryer. Fry in batches so the oil stays at 375°F and the wings cook evenly.
- Stir the sauce constantly once you add the cornstarch slurry. It thickens quickly and can clump if left alone.
- Taste the sauce before tossing the wings. Adjust the chili garlic sauce if you want more heat, or add a little extra lemon juice for brightness.
Expert tips for extra crispy Asian Zing wings
- Use a deep-fry thermometer to keep the oil at a steady 375°F. If the temperature drops too low, the wings absorb oil and turn greasy.
- Let the fried wings rest on a wire rack for a minute before tossing. This lets excess oil drain and helps the sauce cling instead of sliding off.
- Toss the wings in batches, not all at once. A ladle of sauce for every quarter of wings ensures each piece gets coated evenly without getting soggy.
Asian Zing wings variations to try
- Turn down the heat: use 2 tablespoons of chili garlic sauce instead of 1/4 cup, or swap in a milder hot sauce.
- Bake instead of fry: toss wings with a little oil and bake at 400°F on a wire rack for 40 to 45 minutes, flipping halfway, until golden and 165°F internal.
- Make it gluten-free: use tamari or coconut aminos in place of soy sauce, and check that your chili garlic sauce is gluten-free.
- Try a different protein: use boneless chicken thighs or cauliflower florets. Adjust cooking time accordingly.
What to serve with Asian Zing wings
Toppings and Garnishes
- Sliced green onions for a fresh, sharp bite
- Toasted sesame seeds for nutty crunch
- Extra chili garlic sauce or sriracha for heat lovers
Side Dishes That Pair Well
- Celery and carrot sticks with ranch or blue cheese dressing
- Steamed jasmine rice to soak up the extra sauce
- A crisp cucumber salad with rice vinegar to cut the richness
How to store leftover Asian Zing wings
Store leftover wings in an airtight container in the refrigerator for up to 4 days. Keep the sauce on the wings; it will soak in a little, but that's fine. If you want to keep them crispier, store the wings and sauce separately and toss them together right before reheating.
How to freeze Asian Zing wings
If you want to get ahead, freeze the wings after frying but before saucing. Let them cool completely on a wire rack, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen wings to a zip-top bag and squeeze out as much air as possible. They'll keep for up to 2 months. When you're ready to eat, reheat them directly from frozen in a hot oven or air fryer, then toss with freshly made sauce.
Best way to reheat leftover Asian Zing wings
Leftover wings are best reheated in the oven or air fryer, not the microwave. The dry heat helps the skin crisp back up while the sauce stays sticky. Place the wings on a wire rack set over a baking sheet and heat until hot and sizzling, usually 8 to 12 minutes. If you're using an air fryer, cook at 375°F for 5 to 7 minutes. Toss them with a little extra sauce after reheating if they look dry.
Source recipe: Buffalo Wild Wings Asian Zing Wings (Copycat) (SnapChef ID 2123ed34-9387-4ea7-95dc-f6a00ccbda6e). Nutrition is estimated per serving.
Ingredients
Directions
- Place the vegetable oil in a medium saucepan over medium heat. When the oil is hot, add the garlic and ginger and cook for about 2 minutes, stirring frequently. Then add the sugar, soy sauce, seasoned rice vinegar, and chili garlic sauce and cook for about 2 minutes, stirring occasionally.
- While the sauce is cooking, make a cornstarch slurry by combining the cornstarch and water in a small bowl. Mix well.
- Add the cornstarch slurry to the sauce and stir. When the sauce thickens, remove the pot from the stove. Add the lemon juice and stir.
- Pat the chicken wings dry with a paper towel.
- In a deep fryer, heat the oil to 375°F. Deep fry the chicken wings for 10 to 12 minutes, until they reach an internal temperature of 165°F. Remove the wings from the fryer and transfer to a wire rack.
- Place 1/4 of the wings in a medium bowl, add a ladle of sauce, and gently toss. Repeat until all the wings are coated in sauce. Serve.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I make the Asian Zing sauce ahead of time?
Yes, make the sauce up to 3 days ahead. Cool it completely, store it in an airtight container in the fridge, and reheat gently before tossing. The sauce will thicken as it sits, so add a splash of water or rice vinegar if it's too thick.
How spicy is Asian Zing sauce?
Asian Zing sauce is sweet with a moderate kick. The chili garlic sauce brings heat, but the sugar and rice vinegar balance it out. It's less spicy than buffalo sauce, more of a warm tingle. Adjust the amount to your preference.
What oil is best for deep frying wings?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These oils can handle 375°F without burning and won't add off-flavors to the wings.
How do I know when the wings are fully cooked?
The wings are done when they reach an internal temperature of 165°F. Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone. The skin should be golden brown and crispy.
