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Sticky Asian Zing Boneless Wings

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 4

Equipment

  • 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

Ingredients
  

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

Instructions
 

Marinate & prep the chicken

  1. 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

  1. 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.

Fry (or bake) the wings

    Frying:

    1. Heat vegetable oil to 350°F (175°C) in your skillet or fryer.
    2. 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).
    3. Drain on rack.

    Baking (for a healthier option)

    1. Preheat oven to 425°F (220°C).
    2. 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).
    3. This yields baked buffalo wings texture—crisp but less greasy.

    Make the Asian Zing sauce

    1. 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

    1. 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

    1. 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).