Buffalo Wild Wings Asian Zing Wings Copycat Recipe
These Buffalo Wild Wings Asian Zing Wings are a flavor-packed delight! Sweet, spicy, and utterly irresistible.
Equipment
- Large frying pan or deep fryer
- Mixing bowls
- Whisk
- Meat Thermometer
- Serving platter
Ingredients
For the Sauce:
- 2 tablespoons vegetable oil for sautéing garlic and ginger
- 1 tablespoon chopped garlic adds aromatic flavor
- 1 tablespoon minced fresh ginger gives a warm spice note
- 3/4 cup sugar balances the savory components
- 3/4 cup soy sauce the umami powerhouse of the sauce
- 3/4 cup seasoned rice vinegar offers a tangy kick
- 1/4 cup chili garlic sauce for that fiery heat
- 2 tablespoons cornstarch helps thicken the sauce
- 3 tablespoons water to mix with cornstarch
- 1 1/2 teaspoons lemon juice freshness to brighten the dish
For the Wings:
- 2 pounds chicken wings cut into drumettes and wingettes, with wing tips removed
- Vegetable or canola oil for deep frying
Instructions
Preparation Steps:
- Start by rinsing your chicken wings under cold water. Pat them dry with paper towels to remove excess moisture.
- In a large frying pan or deep fryer, heat enough vegetable or canola oil to submerge the wings to 350°F (175°C).
- In a medium saucepan, heat the 2 tablespoons of vegetable oil over medium heat. Add the chopped garlic and minced ginger, sautéing until fragrant (about 1-2 minutes).
- Stir in the sugar, soy sauce, seasoned rice vinegar, and chili garlic sauce. Mix well and bring the mixture to a simmer.
- In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Gradually add this to the simmering sauce while stirring continuously. Allow it to thicken for about 2-3 minutes, then remove from heat and stir in the lemon juice.
- Carefully add the wings to the hot oil in batches, frying for approximately 8-10 minutes, or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Once the wings are cooked, transfer them to a large bowl. Pour the prepared sauce over the wings and toss until evenly coated.
- Plate the wings on a serving platter and sprinkle with sesame seeds or sliced green onions if desired. Serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze wings in a single layer on a baking sheet.
- To reheat, bake in the oven at 375°F (190°C) for about 10-15 minutes.