Asian Zing Buffalo Wild Wings Recipe
Who doesn’t love a good wing? Buffalo Wild Wings has truly perfected the art of chicken wings, but Asian Zing stands out for a reason.
Equipment
- Oven
- Paper towels
- Medium bowl
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon rice wine
- 1½ tablespoons Sriracha hot sauce
- 2 cloves garlic minced
- ½ teaspoon julienned ginger
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon toasted sesame oil
Sea salt, to taste
- Freshly ground black pepper to taste
- 1 teaspoon honey or maple syrup
- 1 teaspoon lime juice
- 6 chicken winglets
- 1 teaspoon finely chopped cilantro optional garnish
- 1 teaspoon finely chopped scallions optional garnish
- A sprinkle of white sesame seeds optional garnish
Instructions
Step 1: Prepare the Chicken Wings
- Start by preheating your oven to 400°F (200°C). Rinse your chicken winglets under cold water and pat them dry with paper towels. This small step ensures they’ll be crispy – no one likes soggy wings, right?
Step 2: Mix the Marinade
- In a medium bowl, combine the soy sauce, rice vinegar, rice wine, Sriracha, minced garlic, julienned ginger, crushed red pepper flakes, sesame oil, honey (or maple syrup), and lime juice. Stir until everything is well mixed. A taste test wouldn’t be out of line here; it should taste bold and exciting.
Step 3: Marinate the Wings
- Place the chicken wings in the bowl or a large zip-top bag, pouring half the marinade over them. Make sure every wing is coated. Let them marinate for at least 15 minutes if you’re in a hurry, or ideally, for an hour in the refrigerator to truly amplify those flavors.
Step 4: Bake the Wings
- Lay the marinated chicken wings on a baking sheet lined with parchment paper. Make sure they’re not touching; we need them to get crispy! Bake for about 25-30 minutes, flipping them halfway through. You’ll notice that mouthwatering aroma filling your kitchen, and at this point, it will be hard to resist tasting a wing.
Step 5: Glaze with Remaining Marinade
- Once they’re perfectly crispy, take out the wings. Reserve a bit of the marinade to drizzle over later. The remaining marinade goes in a saucepan. Bring it to a gentle boil and reduce for about 3-5 minutes until it thickens slightly. Brush it over the baked wings before serving.
Step 6: Garnish and Enjoy
- Serve the wings hot, garnished with cilantro, scallions, and sesame seeds if desired. Grab a napkin; things might get messy, but that’s part of the fun.
Notes
Here are some expert tips to take your wings to the next level:
Dry the Wings: Before marinating, patting the chicken dry helps the skin crisp up better in the oven.
Don’t Overcrowd: Give the wings space on the baking sheet. This helps them cook evenly and get that perfect crispiness.
Experiment with Sriracha: If you’re a heat-seeker, add more Sriracha. For those who prefer milder flavors, reduce the amount and balance with extra honey.
Grill Option: Feel free to throw these bad boys on the grill instead of baking. Just keep an eye on them to prevent burning.
Make It Ahead: You can marinate the wings the night before for an even more intense flavor – just remember to let them sit at room temperature for about 30 minutes before baking.
Nutrition
Calories: 130kcal
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