Looking for a zesty twist on classic wings that brings the perfect balance of sweet, spicy, and tangy? This Buffalo Wild Wings Asian Zing Copycat recipe delivers exactly that—with crispy, sticky boneless buffalo-style wings drenched in a vibrant sauce that’s ideal for dinner recipes, game nights, or an indulgent weekend snack. Easy enough to whip up at home, it's a fun DIY wings recipe that channels the flavor of your favorite wing spot without stepping outside. Whether you're craving boneless wings recipe perfection or want to test out a buffalo hot wings alternative, this recipe is a game-changer.
Sticky Asian Zing Boneless Wings
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer, Main Course, Snack
Cuisine American
Large mixing bowls for marinade and dredging; stainless steel or glass work best
Wire rack set over a baking sheet to drain and crisp wings after frying
Deep skillet or deep fryer to fry wings; if you prefer baked buffalo wings style or healthier alternative, you can use an air fryer or oven with a wire rack
saucepan for preparing wing sauce
Tongs or slotted spoon for moving wings safely in hot oil
Cooking thermometer (optional) ensures oil is maintained at correct frying temperature
For the wings
- 2 pounds chicken breast cut into bite-size pieces (opt for boneless buffalo wings-style pieces)
- 1 cup buttermilk for tenderizing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 tablespoons cornstarch for extra crisp
- Vegetable oil for frying
For the Asian Zing–style sauce (a tangy glaze)
- ½ cup sweet chili sauce
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon grated fresh ginger
- Pinch of red pepper flakes optional, for extra heat
For finishing & garnish
- 2 tablespoons sesame seeds
- 2 green onions thinly sliced
- Lime wedges optional, for serving
Marinate & prep the chicken
In a large bowl, whisk together buttermilk, garlic powder, onion powder, salt, and pepper. Add chicken breast pieces and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes (or up to 2 hours) to tenderize.
Coat the wings
In a separate bowl, combine flour and cornstarch. Remove chicken from marinade, letting excess drip off, then dredge evenly in flour mixture. Shake off surplus and set on a wire rack. Repeat until all pieces are coated.
Frying:
Heat vegetable oil to 350°F (175°C) in your skillet or fryer.
Fry in batches, about 5–6 pieces at a time, for 4–5 minutes or until golden brown and internal temperature reaches 165°F (74°C).
Drain on rack.
Baking (for a healthier option)
Preheat oven to 425°F (220°C).
Lightly spray wings with oil and bake on wire rack for 20–25 minutes, flipping halfway, until crisp and cooked through (use thermometer to confirm 165°F).
This yields baked buffalo wings texture—crisp but less greasy.
Make the Asian Zing sauce
While wings cook, heat a saucepan over medium heat. Add sesame oil, garlic, and ginger; sauté for 30 seconds. Stir in sweet chili sauce, honey, soy sauce, and rice vinegar. Simmer 2–3 minutes until sauce thickens slightly. If you want a hot wings recipe vibe, toss in a pinch of red pepper flakes.
Toss and glaze
Place wings in a clean bowl. Pour warm sauce over them and toss gently until each piece is coated in that glossy Asian Zing style wing sauce.
Garnish and serve
Transfer to serving platter. Sprinkle with sesame seeds and sliced green onions. Serve immediately with lime wedges on the side for optional tang. These pair beautifully with crisp celery and a creamy dip (blue cheese or ranch).
Pairings
- Celery sticks & creamy dip – classic complement that balances spicy-sweet wings.
- Crispy potato wedges or fries – the perfect handheld side for game days or DIY wings nights.
- Asian slaw – shredded cabbage, carrots, cilantro, and a tangy lime-sesame dressing; refreshes the palate.
- Mango-lime smoothie or iced tea – cuts through the heat with fruity coolness.
- Cold beer or sparkling cider – adds a crisp finish to the bold flavor profile.
FAQs
1. Can I use chicken thighs instead of breast?
Yes! Thighs bring more richness and moisture. Boneless thighs yield juicier wings, though breast yields a leaner result for a boneless wings recipe.
2. How do I make sure the wings stay crispy?
Serve immediately after glazing. If holding, place glazed wings on a warm oven rack (200°F/95°C) so sauce absorbs evenly while keeping crisp.
3. Is there a substitute for frying to make these healthy?
Absolutely—bake them on a wire rack at 425°F or air-fry at 400°F (200°C) for 18–20 minutes, flipping halfway. They’ll be crispy and a great alternative to classic crispy buffalo wings.
4. My guests love garlic—can I add garlic parmesan feel?
You could stir a pinch of garlic powder into the sauce or add a drizzle of garlic parmesan sauce just before serving for a buffalo wild wings garlic parmesan sauce spin. It won’t be Asian Zing, but gives a fun fusion option.
5. How spicy is the sauce?
It’s mildly spicy-sweet from the sweet chili sauce. For buffalo hot wings-level heat, increase red pepper flakes or add a squeeze of sriracha. You can also serve the dips on the side to let each person dial it up.
