Asian Zing Wing Sauce

If you’ve ever found yourself at Buffalo Wild Wings, face-deep in a pile of Asian Zing wings, wondering if you could make that sticky-sweet heat at home... the answer is yes, and it takes all of 15 minutes.

This copycat Asian Zing wing sauce nails the signature balance of sweet corn syrup, tangy rice vinegar, and the slow burn of chili garlic sauce with a hint of ginger.

Toss it over crispy baked or fried wings for game day, or use it as a dipping sauce for chicken fingers and spring rolls.

The cornstarch slurry gives it that glossy, cling-to-every-crevice thickness that makes you lick your fingers clean.

Kitchen Tips

• Mix the cornstarch and rice vinegar together first and whisk until smooth before adding to the saucepan. Lumpy sauce is nobody’s friend.
• Let the sauce cool for 2-3 minutes after thickening. It’ll continue to tighten up as it sits.
• Double the batch and store extras in an airtight jar in the fridge for up to two weeks. It reheats well with a splash of water.
• For extra heat, add a teaspoon of sriracha or a pinch of red pepper flakes.

Variations

• Honey Asian Zing: Swap the corn syrup for honey for a deeper, more complex sweetness.
• Teriyaki Zing: Add a tablespoon of mirin and a splash of sesame oil for a teriyaki-meets-zing mashup.
• Mild Version: Cut the chili garlic sauce in half and add an extra tablespoon of sugar for a kid-friendly glaze.