Asian Zing Sauce (Buffalo Wild Wings Copycat Recipe)

This Asian zing sauce is my homemade take on the Buffalo Wild Wings favorite, and it really nails that sweet-spicy-sticky flavor that makes those wings so good. The sauce comes out glossy, bold, and packed with the perfect mix of heat, sweetness, tang, and savory flavor. Tossed with crispy oven-baked wings, this copycat version is just as good, if not better than the restaurant. 

Why You’ll Love This Asian Zing Sauce Recipe

Asian zing sauce has always been one of my favorite sauces from Buffalo Wild Wings. I order it on chicken wings, and it's a combination that you really can't get anywhere else. I was really craving those wings the other day, so I decided to come up with a copycat Asian zing sauce, and after what felt like a hundred failed attempts, I finally created the perfect recipe.

It has enough sweetness to get that signature sticky glaze, enough heat to keep it addictive, and enough garlic, ginger, soy, and sesame flavor to make it taste layered instead of flat. The sauce is so good on a bunch of different things, but I had to put it on wings. This recipe bakes the chicken wings until crispy, and after they come out of the oven, they get coated in the sauce for takeout-style wings that give BWW a run for their money.

What I love most is how well this recipe works for pretty much any situation where wings make sense. They’re perfect for football Sundays, party food, game night, casual dinners, or whenever you want something people will get excited about. The wings come out crispy, sticky, sweet, spicy, and messy in the best way, and once you set them on the table, they go fast.

Ingredients

For the wings:

• 1 ½ pounds chicken wings
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon baking powder
• 1 tablespoon cornstarch

For the Asian Zing sauce:

• 1 tablespoon sesame oil
• 2 to 3 garlic cloves, smashed
• 3 thin slices ginger root
• 1 teaspoon Thai chili flakes
• 1 teaspoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 tablespoon Sriracha
• 2 tablespoons honey

For serving:

• 1 green onion, chopped
• Cilantro
• Sesame seeds

Ingredient Notes

• Wings: Chicken wings are obviously the star here. If you’re starting with whole wings, just separate the flats and drums before seasoning them.
• Coating: Baking powder and cornstarch are what help the wings crisp up in the oven, so don’t skip either one. The baking powder helps dry out the skin and encourages browning, while the cornstarch adds another layer of crisp texture that holds up nicely under the sauce.
• Oil: Sesame oil gives the sauce a lot of its signature flavor, so this is one of those ingredients that’s doing more work than you might expect. Garlic, ginger, and Thai chili flakes infuse into it slowly, which gives the sauce a deeper flavor than if you just stirred everything together at the end.
• Flavor: Honey is what gives the Asian Zing sauce that sticky, glossy finish, while Sriracha, soy sauce, rice vinegar, and mirin round it out with heat, saltiness, tang, and a little sweetness. It’s a small ingredient list, but everything here has a purpose.
• Garnishes: The garnishes might seem optional, but they really do make a difference. Green onion adds freshness, sesame seeds give a little extra texture, and cilantro brightens everything up after the wings get coated in that rich sauce.

How To Make Asian Zing Sauce for Wings

Step 1: Prep the wings

Preheat your oven to 425°F and line a baking sheet with parchment paper. Add the chicken wings to a large bowl with the salt, black pepper, cornstarch, and baking powder, then toss until the wings are evenly coated.

Arrange them on the baking sheet with at least ½ inch of space between each wing so they crisp up instead of steaming.

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. By the end, the outside should look crisp and lightly browned.

Step 3: Make the sauce

While the wings bake, make the sauce. Add the sesame oil, smashed garlic, sliced ginger, and Thai chili flakes to a cold wok or skillet. Set the heat to low and let everything slowly infuse for 10 to 15 minutes. This step builds a ton of flavor into the sauce and makes a big difference in the final result.

Step 4: Mix and thicken the sauce

In a small bowl, stir together the soy sauce, rice vinegar, mirin, Sriracha, and honey.

Pour that mixture into the wok and turn the heat up to high. Bring it to a boil, stirring constantly, and cook for 1 to 2 minutes until the sauce thickens into a glossy glaze.

Step 5: Toss and serve

Transfer the hot wings straight into the wok and toss them in the sauce over high heat until they’re fully coated. Serve them right away topped with chopped green onion, cilantro, and sesame seeds.

Expert Tips To Make The Best Asian Zing Sauce Wings

• Dry the wings well before seasoning: If the wings are wet going into the bowl, the coating won’t stick as evenly, and they won’t crisp up as well in the oven. Patting them dry with paper towels first gives you a much better texture in the end and helps the baking powder and cornstarch do their job.
• Give the wings space on the pan: Crowding the baking sheet is one of the easiest ways to end up with softer wings. A little space around each one lets the hot air circulate so they roast and crisp instead of steaming. If needed, use two pans rather than packing them too tightly together. You can also bake the wings on a wire rack to make sure they're crispy.
• Start the aromatics in a cold pan: Garlic, ginger, and chili flakes can burn fast if they hit hot oil right away. Starting them in cold sesame oil over low heat gives them time to slowly release all that flavor without turning bitter. That step is a big part of what makes this sauce taste more restaurant-quality.
• Watch the sauce closely once it boils: The sauce thickens quickly once the heat goes up because of the honey. Stir it the whole time and pull it off the heat as soon as it looks glossy and syrupy. If you walk away for too long, it can reduce too much and get sticky in a way that’s harder to toss evenly.
• Toss the wings while they’re hot: The sauce sticks best when the wings go straight from the oven into the wok. The heat helps the glaze coat everything evenly and keeps the wings tasting fresh. If the wings cool too much before tossing, the sauce won’t cling quite the same way.

How to Store and Reheat the Wings

Store leftover Asian Zing 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. The microwave works too, but the wings will be softer. If you know you’re making them ahead, you can also bake the wings first and toss them in the sauce right before serving.

Asian Zing Sauce FAQs

What is Asian Zing sauce made of?

Asian Zing sauce is usually made with a mix of sweet, spicy, tangy, and savory ingredients. In this version, sesame oil, garlic, ginger, Thai chili flakes, soy sauce, rice vinegar, mirin, Sriracha, and honey come together to make a sticky glaze that works perfectly on wings.

Is Asian Zing sauce spicy?

Asian Zing sauce does have some heat, but it also has sweetness and tang that balance it out. The Thai chili flakes and Sriracha give it a noticeable kick, but it shouldn’t be overwhelmingly hot unless you add extra.

What does Asian Zing sauce taste like?

Asian Zing sauce tastes sweet, spicy, tangy, and savory all at once. The honey gives it stickiness and sweetness, the Sriracha and chili flakes bring heat, and the garlic, ginger, soy, and sesame oil give it that deep savory flavor that makes it so addictive.

Can I make Asian Zing sauce ahead of time?

Yes, you can make the sauce ahead of time and keep it in the fridge for a few days. When you’re ready to use it, warm it over low heata in a pan and toss it with freshly cooked wings. That’s a good option if you want to get ahead before a party or game day.

Can I store leftover sauce?

Yes, you can store leftover Asian zing sauce in an airtight container in the fridge for up to 5 days. When you’re ready to use it again, warm it over low heat in a small saucepan or microwave it in short intervals, stirring in between, until it loosens back up. If it thickens too much in the fridge, add a small splash of water while reheating.

What can I use this sauce on?

This sauce is best on wings, but it’s good on way more than just that. You can toss it with boneless wings, chicken tenders, grilled chicken, salmon, shrimp, meatballs, or crispy tofu. It also works really well as a glaze for stir fry, rice bowls, lettuce wraps, or roasted vegetables if you want to use it beyond wings.

How do I make oven baked wings crispy?

The key is drying the wings well, coating them with baking powder and cornstarch, spacing them out on the pan or using a wire rack, and baking them at a high temperature. All of that helps the skin crisp up in the oven without frying.

Can I use this sauce on boneless wings?

Yes, this Asian Zing sauce works really well on boneless wings too. You can toss it with breaded chicken bites, baked chicken tenders, or even crispy air fryer chicken pieces if you want the same flavor without traditional bone-in wings.

Can I air fry the wings instead of baking them?

Yes, you can air fry the wings instead of baking them. To do it, preheat your air fryer to 400°F, then arrange the seasoned wings in a single layer, making sure they aren’t overcrowded. Air fry them for 18 to 22 minutes, flipping them halfway through, until the skin is crispy and the wings are fully cooked. If needed, cook them in batches so they crisp up properly. Once they’re done, toss them with the Asian zing sauce just like you would with the oven-baked wings and serve right away.

Copycat Recipes To Try Next

• Buffalo Wild Wings garlic parmesan chicken pasta
• In-N-Out sauce
• Wingstop lemon pepper wings
• Wingstop garlic parmesan wings
• Wingstop Louisiana rub wings