Asian Zing Wings Recipe

Prepare and marinate

Pat the wings dry with paper towels. Place wings in a large bowl or zip-top bag. In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, grated ginger, minced garlic, 1 tbsp brown sugar, kosher salt and black pepper. Pour marinade over wings, toss to coat thoroughly, cover or seal and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Mix dry coating

While wings marinate, combine 1 cup all-purpose flour, 1 tbs cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder and optional 1 tsp cayenne in a shallow dish or large bowl. Whisk to evenly distribute and remove any lumps.

Coat wings

Remove wings from the marinade, letting excess drip off. Dredge wings in the dry coating until evenly covered, pressing lightly so the coating adheres. Place coated wings on a wire rack and let rest 10 minutes to set the coating.

Heat oil

Pour 3–4 cups neutral oil into a deep, heavy skillet or Dutch oven to a depth of about 1 to 1½ inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise steadily.

Fry wings

Working in batches to avoid overcrowding, add wings to the hot oil and fry until golden brown and cooked through, about 8–10 minutes per batch depending on size. Turn occasionally for even browning. Use a thermometer to check internal temperature — it should read 165°F (74°C). Transfer fried wings to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed. Repeat with remaining wings.

Make sauce

While the last batch fries, combine 1 tbsp honey, 2 tbsp hoisin sauce, 1 tbsp chili garlic sauce, 1 tsp rice vinegar, 1 tsp soy sauce and 2 tbsp water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to combine. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and stir into the sauce. Simmer for 1 minute until glossy and slightly thickened. Remove from heat and stir in 1 tsp sesame oil.

Toss wings in sauce

Place the drained fried wings in a large bowl. Pour the warm Asian Zing sauce over the wings and toss gently but thoroughly until each wing is evenly coated. Taste and adjust heat or sweetness by adding more chili sauce or honey if desired.

Transfer the sauced wings to a serving platter. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately with lime wedges on the side for squeezing over, and extra chili garlic sauce if desired.