This Asian zing sauce recipe has the perfect mix of heat, sweetness, tang, and savory depth, so if you love restaurant-style wings with big flavor, this is one to make at home.
WHY YOU'LL LOVE THIS RECIPE
Once the wings are crispy, they get coated in a sauce that’s sweet, spicy, glossy, and packed with flavor, with just enough tang to keep it from feeling too heavy.
INGREDIENTS
For this sauce, you'll need: Sesame oil, Garlic, Ginger root, Thai chili flakes, Soy sauce, Rice vinegar, Mirin, Sriracha, Honey
Preheat your oven to 425°F. Add the chicken wings to a large bowl with cornstarch, baking powder, and seasonings, then toss. Arrange them on a lined baking sheet.
STEP 1: PREP THE WINGS
STEP 2: BAKE UNTIL CRISPY
Bake the wings for 20 minutes, flip them over, then bake for another 20 minutes until they’re golden brown and fully cooked.
STEP 3: INFUSE THE OIL
Add the sesame oil, smashed garlic, sliced ginger, and Thai chili flakes to a skillet. Set the heat to low and cook for 10 -15 minutes.
STEP 4: MIX AND THICKEN THE SAUCE
In a bowl, mix the soy sauce, rice vinegar, mirin, Sriracha, and honey. Pour that mixture into the wok and bring to a boil. Cook until the sauce thickens.
STEP 5: TOSS AND SERVE
Transfer the hot wings into the wok and toss them in the sauce until they’re fully coated. Serve them topped with chopped green onion, cilantro, and sesame seeds.
STORAGE TIPS
Store leftover wings in an airtight container in the fridge for up to 4 days. For the best texture, reheat them in the oven or air fryer until hot so the outside crisps back up a little.
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