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Asian Zing Chicken Wings




I really do love yummy crispy chicken wings.  Restaurants of course make them this way by deep frying them.  How's a healthy frugal girl going to reproduce this at home so we can put it on our dinner menu when I get the craving and don't want to spend the money on take out (or feel my hips expanding)?  My ultimate favorite is the Asian Zing sauce at Buffalo Wild Wings!

After numerous tries of baking chicken wings that were failures (soggy), I've finally come upon how to make the crispy wings I'm looking for.  You need to bake them on a rack!  I've also found online a recipe for the Asian zing sauce that is made of ingredients we always have in our pantry, so I'm always ready if I get that craving and need satisfaction!


Asian Zing Chicken Wings

Asian Zing Sauce
2 tsps corn starch 
4 tsps rice vinegar 
1/2 cup corn syrup 
1/3 cup sugar 
1/4 cup garlic chili sauce (has a rooster on the jar)
1 tbsp soy sauce 
1 tsp lemon juice 
1/4 tsp ground ginger 
1/4 tsp salt 
1/4 tsp garlic (pushed through a garlic press)

Wings

4 pounds chicken wings, tips removed, drumettes and flats separated
1 1/2 tablespoons vegetable oil
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper


 Asian Zing Sauce
Dissolve corn starch in rice wine vinegar in a small bowl and set aside.
In a small sauce pan combine remaining ingredients.
Add corn starch and rice wine vinegar mixture and stir well.
Heat mixture on low/medium heat, stirring often until sauce reaches a boil and thickens.
Remove from heat, allow it to cool then cover it and chill it until ready to use.

 Wings
Preheat oven to 400°. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45–50 minutes.

 Toss wings in Asian zing sauce and serve.

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