Buffalo Wild Wings Asian Zing Wings Copycat Recipe

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These Asian Zing–style wings are bright, sticky, and a little spicy — the exact combination I crave when I want bold flavor without fuss. The sauce balances sweet, salty, tangy, and gingery heat, and it clings to crispy fried wings for maximum bite in every mouthful. This copycat nails the profile of the restaurant classic at a fraction of the cost and with ingredients you can find at any grocery store.

I test this method so it works reliably at home: a quick stovetop sauce you can make while the fryer heats, and a straightforward frying step to get crisp skin. The recipe uses cornstarch to thicken the sauce and a finishing touch of lemon juice to lift the flavors. If you want to bake or air-fry instead, I include notes later for that—but the directions here follow the original frying method for the best texture.

No gimmicks, just clear steps and practical tips so your wings turn out like the ones you remember from Buffalo Wild Wings. Read through the ingredients and the step-by-step instructions, then get frying. These are party-ready, game-night perfect, and easy to scale up.

What You’ll Need

Ingredients

• 2 tablespoons vegetable oil — used to sauté the garlic and ginger; builds the sauce base.
• 1 tablespoon chopped garlic — aromatic; don’t let it burn or the sauce will taste bitter.
• 1 tablespoon minced fresh ginger — adds bright, spicy depth; mince finely.
• 3/4 cup sugar — provides sweetness and helps create the glossy, sticky finish.
• 3/4 cup soy sauce — salty, umami backbone for the sauce.
• 3/4 cup seasoned rice vinegar — gives tang and balances the sweetness.
• 1/4 cup chili garlic sauce — the primary heat source and chili flavor; adjust to taste if you prefer milder or hotter.
• 2 tablespoons cornstarch — thickens the sauce when combined with water.
• 3 tablespoons water — mixed with cornstarch to make a slurry that prevents lumps.
• 1 1/2 teaspoons lemon juice — stirred in at the end to brighten and balance the sauce.
• 2 pounds chicken wings — cut into drumettes and wingettes, wing tips removed; the quantity in the recipe.
• Vegetable or canola oil — for deep frying; neutral oil with a high smoke point is best.

Buffalo Wild Wings Asian Zing Wings Copycat Recipe — Do This Next

Make the sauce

1. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat until shimmering.
2. Add 1 tablespoon chopped garlic and 1 tablespoon minced fresh ginger. Cook, stirring frequently, about 2 minutes until fragrant but not browned.
3. Stir in 3/4 cup sugar, 3/4 cup soy sauce, 3/4 cup seasoned rice vinegar, and 1/4 cup chili garlic sauce. Continue cooking for about 2 minutes, stirring occasionally so the sugar begins to dissolve and the flavors meld.
4. Meanwhile, in a small bowl combine 2 tablespoons cornstarch with 3 tablespoons water and mix until smooth to make a slurry.
5. Pour the cornstarch slurry into the sauce and stir constantly. Cook until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency, about 1–2 minutes.
6. Remove the saucepan from the heat and stir in 1 1/2 teaspoons lemon juice. Taste and adjust: if you want it tangier, add a touch more lemon or rice vinegar; if hotter, a little extra chili garlic sauce.

Prepare and fry the wings

1. Pat 2 pounds chicken wings dry with paper towels — removing surface moisture is crucial for crispness.
2. In a deep fryer or a heavy Dutch oven, heat vegetable or canola oil to 375°F (190°C). Use enough oil so the wings can float without touching the bottom, usually 2–3 inches deep depending on your pot size.
3. Working in batches to avoid crowding, carefully lower the wings into the hot oil and fry for 10 to 12 minutes. Fry until the outside is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
4. Remove the wings with a slotted spoon or spider and transfer them to a wire rack set over a sheet pan to drain and stay crisp. Repeat with remaining wings.

Toss and serve

1. Place about one-quarter of the cooked wings into a medium bowl. Add a ladle of the prepared sauce (amount depends on how saucy you like them) and gently toss to coat. Repeat with the remaining wings and sauce until all wings are evenly coated.
2. Serve immediately while hot and crisp. These pair well with celery, carrot sticks, and a cooling dip like ranch or blue cheese.

Why I Love This Recipe

This version captures the thing that makes Asian Zing wings addictive: the sticky, bright sauce that has equal parts sweet and tang with a pleasant bite from garlic and ginger. It’s fast to make — the sauce takes about 10 minutes — and you can do it while the oil heats. The cornstarch slurry gives you a glossy finish that clings to the wings, so every bite is full-flavored.

I also appreciate that the components are straightforward pantry items. No exotic sweeteners or specialty chilis required. The result is restaurant-level flavor without a delivery wait or inflated price tag.

Substitutions by Category

• Oil for frying — Use canola or peanut oil if you prefer peanut flavor (check allergies). Avoid olive oil for deep frying due to low smoke point.
• Sweetener — You can swap the 3/4 cup sugar for light brown sugar for a hint of molasses, though it shifts the flavor slightly.
• Vinegar — If you don’t have seasoned rice vinegar, use plain rice vinegar plus a pinch of sugar to mimic the seasoning.
• Chili paste — If you lack chili garlic sauce, a mix of sriracha and a small spoon of sambal oelek can work; start with less and adjust.
• Thickener — Cornstarch is best for glossy sheen; tapioca starch can substitute 1:1 if needed.

Cook’s Kit

• Deep fryer or heavy-bottomed Dutch oven — for stable frying temperature.
• Instant-read thermometer — ensures wings reach 165°F for food safety without overcooking.
• Wire rack and sheet pan — lets wings drain and stay crisp instead of getting soggy.
• Medium saucepan — for the sauce.
• Small bowl and whisk — for making the cornstarch slurry smoothly.

Pitfalls & How to Prevent Them

• Soggy skin — Don’t skip patting wings dry; fry in batches and let them rest on a rack so steam escapes.
• Burnt garlic/ginger — Keep heat to medium when sautéing aromatics and stir constantly for only about 2 minutes.
• Lumpy sauce — Whisk the cornstarch with cold water until completely smooth before adding to the hot sauce.
• Undercooked wings — Use an instant-read thermometer; frying time varies by wing size and oil temperature.

Tailor It to Your Diet

• Lower sugar — Reduce sugar slightly, but expect a thinner, less glossy sauce. You can add a small amount of a zero-calorie sweetener if desired, but texture will change.
• Gluten-free — Use tamari or a gluten-free soy sauce substitute in place of regular soy sauce.
• Air-fryer or baked wings — Bake at 425°F on a rack for 35–45 minutes, flipping once, or air-fry at 400°F for ~20–25 minutes, until crispy. Toss with sauce as directed.
• Less heat — Reduce chili garlic sauce to taste, or swap for a milder chili paste.

What Could Go Wrong

If the oil temperature is too low, wings will soak up oil and be greasy. If the aromatics cook too long, the sauce can develop a bitter, burnt note. An overly thick sauce can clump on the wings; if this happens, whisk in a tablespoon or two of warm water off the heat to loosen it. Finally, overcrowding the fryer lowers oil temperature and gives uneven results—fry in smaller batches.

Storage Pro Tips

• Leftover wings — Store cooled, sauced wings in an airtight container in the refrigerator for up to 3 days.
• Reheating — Reheat on a wire rack in a 375°F oven for 8–10 minutes to revive crispness. Avoid microwaving if you want them crisp.
• Extra sauce — Keep leftover sauce in a sealed jar in the fridge for up to 5 days. Reheat gently before tossing with wings.

Your Top Questions

• Can I bake instead of fry? Yes — see the Tailor It to Your Diet section for oven and air-fryer timings. Texture will be slightly different but still tasty.
• How spicy is this? Medium. The 1/4 cup chili garlic sauce gives a noticeable kick; reduce it if you prefer mild heat.
• Can I double the recipe? Yes. Make sauce in a larger pan and fry wings in multiple batches so oil temperature stays steady.
• Do I need to add salt? In most cases no, the soy sauce provides ample saltiness—taste the sauce before adding any extra.

Let’s Eat

Toss the hot fried wings in that glossy, zingy sauce and serve immediately with plenty of napkins. These are ideal for game day, potlucks, or a weeknight when you want something special without a lot of fuss. Pair with crunchy celery, carrot sticks, and your favorite cooling dip. Enjoy — and watch them disappear.

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