Monday, May 30, 2011

Recipe - Buffalo Wild Wings Asian Zing Wings

Happy Memorial Day!
We had a lovely week off last week with a few days in Vegas, followed by a few days at the Happiest Place on Earth. And now we're bogged down in laundry & grocery shopping while trying to get the kids back to real life... I wonder how long until Will realizes that just because we are going buh-bye doesn't mean we're going to see "Aunt Nah-ni, Hunner, and Mickey"... Rough life. ;)

I know you're a bbq-ing fool today, and probably indulging in some wings... Well, you need to add this sauce to everything because it will Spice Up Your Life! The Asian Zing sauce is one of my favorites from Buffalo Wild Wings. I found this recipe from that's pretty dang close...

Asian Zing Chicken Wings

Sauce Ingredients
2 tsp cornstarch
4 tsp rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili garlic sauce
1 Tbsp soy sauce
1 tsp lemon juice
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp garlic, minced

Wing Ingredients
Chicken drumsticks (I had a family pack of 14, for $6.14! Woot!)
2 Tbsp butter, melted
1/2 cup flour
salt & pepper, to taste


1. Preheat the oven to 425 degrees. Melt the butter in 13"x9" pan. Put wings in Ziploc bag with flour, salt, and pepper. Seal bag & shake to coat wings (I split my wings so there were 7 in each bag to make sure I coated them all evenly without crowding the bag). Put the wings in 13"x9" pan with melted butter on the bottom of the pan. Bake uncovered for 15-20 minutes.

Shake Shake Shake

Ready to go in the oven

2. While wings are cooking, make the sauce. Dissolve cornstarch in rice wine vinegar in a small bowl, and set aside. Combine remaining ingredients in a saucepan, on medium heat. Add cornstarch/rice wine vinegar mixture to saucepan. Stir well. Heat on medium-low heat until sauce boils and thickens. Remove from heat, and allow to cool. Cover & chill until ready to use. - You can easily make this sauce ahead of time or make it while the wings are in the oven for the first 15-20 minutes.

This is the Chili Garlic Sauce I bought. It's definitely what makes the sauce so good. I even added a tablespoon or two to my Thai Chicken Soup the other night. So So Good!


3. Turn the wings and pour sauce over. Bake uncovered for another 10-12 minutes, until they are light golden brown and juices run clear.
 Wings are done!

I put BBQ sauce on a few so Will could join in the fun, too!
I think he enjoyed them because here he is asking for MORE!

I made it a dinner of junk food. Here's our giant tray-o-nachos. YUM!

1 comment:

  1. Thank you for the recipe. I look forward to trying it. Asian Zing is my favorite BWW sauce, especially when dipped in ranch dressing. Good stuff.


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