These hot, spicy, sweet and tangy wings are to die for. For many years, my son requested to go to Buffalo Wild Wings for his birthday. He has his favorite wings but one of mine is Asian Zing. This *copycat* sauce recipe will make a tasty appetizer or a dinner that the whole family will love! If you do not have wings readily available, this sauce works great on boneless chicken breasts – serve with rice and steamed vegetables.
Ingredients
- 3 pounds chicken wings
For Sauce (frequently double recipe so we have extra for dipping)
- 2 tsp corn starch
- 4 tsp rice wine vinegar
- 1/2 cup corn syrup
- 1/3 cup sugar
- 1/4 cup chili sauce (sriracha)
- 1 Tbsp soy sauce
- 1/4 tsp fresh ground ginger
- 1/4 salt
Instructions for the Sauce: Combine all ingredients in a blender and mix well. Simmer in a saucepan for 20-30 minutes. NOTE: Allowing the sauce to cool on the stove will make a thicker sauce but don’t allow to cool so much that it becomes too thick to toss the wings.
Cooking Instructions for wings:
- Dry overnight (optional) – if planning ahead, lay the wings on a rack (cooling rack) on a rimmed baking tray. Let them dry uncovered in the fridge overnight. Pat dry with paper towels as needed to eliminate moisture.
- Add Dry Rub (optional) – morning of, evenly coat wings with preferred dry rub. Return wings to rack & fridge. (Rubs: prefer homemade, other options include Weber, Kinder, Traeger, etc.)
- Remove wings from fridge 30-60 minutes prior to cooking.
- Preheat grill to 250F – 300F.
- Evenly place wings on grill, skin up. (recommend cooking similar sides at the same time, in case need to turn one side more frequently to avoid charring). Close lid
- Let cook for 10 minutes and turn wings, baste grilled side of wings with sauce. Close lid.
- Let cook for 10 minutes and turn wings; baste grilled side of wings with sauce. Close lid.
- Repeat this process, turning as needed, until the wings have reached an internal temperature of 165 F. (Insert meat thermometer into the thickest area of the wing being careful to avoid the bone).
- Transfer the wings to a large bowl. Pour sauce over the wings and toss to coat; or serve wings plain with Asian Zing sauce for dipping.
Serve immediately with preferred dipping sauce (Blue Cheese, Ranch, Asian Zing) and celery sticks.
