Buffalo Wild Wings Asian Zing Wings Copycat Recipe

A bright, sweet-spicy wing sauce tossed with crispy deep-fried chicken wings for a restaurant-style appetizer at home.

Prep Time10

Cook Time40

Total Time50

Servings: 8 servings

2 tablespoons vegetable oil for cooking sauce
1 tablespoon garlic chopped
1 tablespoon fresh ginger minced
3/4 cup sugar
3/4 cup soy sauce
3/4 cup seasoned rice vinegar
1/4 cup chili garlic sauce
2 tablespoons cornstarch
3 tablespoons water for cornstarch slurry
1 1/2 teaspoons lemon juice
2 pounds chicken wings cut into drumettes and wingettes with wing tips removed, patted dry
vegetable or canola oil for deep frying

Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat until hot.
Add the chopped garlic and minced ginger and cook, stirring frequently, about 2 minutes until fragrant.
Stir in 3/4 cup sugar, 3/4 cup soy sauce, 3/4 cup seasoned rice vinegar, and 1/4 cup chili garlic sauce; simmer 1–2 minutes, stirring occasionally.
In a small bowl, whisk 2 tablespoons cornstarch with 3 tablespoons water to make a slurry.
Whisk the cornstarch slurry into the simmering sauce and cook until the sauce thickens, then remove from heat and stir in 1 1/2 teaspoons lemon juice.
Pat the 2 pounds chicken wings dry with paper towels to remove excess moisture.
Heat vegetable or canola oil in a deep fryer or deep pot to 375°F (190°C).
Carefully add the wings to the hot oil in batches and deep fry 10–12 minutes until golden and an internal temperature of 165°F (74°C) is reached.
Transfer fried wings to a wire rack to drain and rest briefly.
Place a quarter of the wings in a medium bowl, add a ladle of the warm sauce, and gently toss to coat; repeat with remaining wings and sauce.
Serve the coated wings immediately.