The Asian Zing Sauce is Buffalo Wild Wing's copycat recipe, made in under 10 minutes. Combine all the ingredients in the pan, stir, and simmer—that's it!
I absolutely love recreating my favorite restaurant recipes at home with minimal ingredients and minimal process(like this Sriracha bbq sauce).
And this Asian zing sauce was one of the first hits that made me realize how easy it can be to bring restaurant flavors to my kitchen.
If you are looking for a quick and easy recipe for game day, a party, or to treat yourself, this recipe is perfect.
You never expect how simple this Asian Zing sauce is(as this hot and spicy Chinese chicken).
Jump to:
Why You'll Love This Recipe?
⭐️Bring the Asian flavors quickly and easily.
⭐️Customize the heat.
⭐️Delicious sauce with a tempting, glossy texture.
Ingredients
- Corn starch is a thickening agent that gives baked goods a glossy finish. You can also substitute it with tapioca starch.
- Brown sugar: I have used light brown sugar.
- Rice vinegar: I got mine at our local Walmart. You can also find it in the international aisle or at online stores.
- Sriracha sauce: Any brand works fine for this recipe.
- Soy sauce: I used light soy sauce. However, dark soy sauce is also perfect for this Asian zing sauce recipe.
- Ginger: Grate it finely for the smooth texture.
- Garlic: Choose freshly minced garlic.
- Red pepper flakes: You can substitute Thai chili pepper flakes for extra heat.
How To Make Asian Zing Sauce?
- In a bowl, combine cornstarch, rice vinegar, brown sugar, water, Sriracha sauce, soy sauce, grated ginger, and minced garlic.
- Whisk until well combined.
- Bring the mixture to a boil over medium heat, then reduce to low heat.
- Continue cooking until the sauce thickens and becomes glossy.
How To Use
- Chicken wings: Toss the cooked chicken wings into the warmed Asian zing sauce until evenly coated. Serve hot.
- Salad dressing: Drizzle over the salad bowl for the Aisan-inspired flavors.
- Stir Frying: Add any stir-fried vegetables during the final cooking process.
♨️How To Adjust The Heat
This sauce has a mild heat with spicy flavors. The Sriracha sauce and red pepper flakes contribute to the heat in this recipe.
You can reduce the Sriracha sauce or skip using the red pepper flakes to lower the heat level.
To enhance the heat, you can substitute red pepper flakes with Thai chili pepper flakes or Chichiuan pepper flakes for a powder-packed heat.
Storage & Reheating
- You can use the leftover sauce to make chicken wings or repurpose it as a salad dressing or stir-fry sauce.
- Transfer the sauce to an airtight container and store it in the refrigerator for a week, or freeze it for up to five months. When ready to use, thaw it in the fridge overnight.
- Gently reheat in the microwave or stovetop, adding a splash of water to prevent it from becoming too thick.
FAQ
Asian Zing sauce is a sweet and spicy condiment popular for its bold Asian-inspired flavors. It is commonly served at Buffalo Wild Wings.
Absolutely! You can mix all the ingredients, cook the sauce, and store it in the refrigerator for up to two days. Just reheat whenever needed.
Besides chicken wings, you can use this sauce with drumsticks, chicken breast, shrimp, tofu, or vegetables. It's also perfect for adding Asian-inspired flavors to salad bowls.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Asian Zing Sauce
Ingredients
- 11/2 tablespoon corn starch
- 1 teaspoon rice vinegar
- 1 tablespoon brown sugar /light
- ½ cup water
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 1 tsp garlic minced
- ½ teaspoon ginger grated
Instructions
- To a small mixing bowl, add corn starch, rice vinegar, brown sugar, water, Sriracha sauce, soy sauce, grated ginger, and minced garlic.
- Whisk until all the ingredients combined together.
- Over medium heat, bring the mixture to a boil. And turn to low heat.
- Cook until the sauce thickens and turn to a glossy mixture.
- Remove it from the heat and store in an airtight container to use later.
Notes
- You can easily reduce the heat level by adjusting the amount of Sriracha or skipping the red pepper flakes.
- You can store the sauce in an airtight container in the refrigerator for up to a week or freeze it for up to five months.
- To reheat, thaw overnight in the fridge and warm gently, adding a splash of water if needed to maintain the desired consistency.
Ondra Elms says
Made this tonight for my wings. Whew its spicy. Think I'm going to add a little bit more brown sugar. But its really good.
Sujatha Muralidhar says
I’m so glad that you enjoyed this recipe, Ondra! Thank you for sharing this kind review!