Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb chicken wings (drumettes and flats), patted very dry
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp baking powder (aluminum-free)
- 1/3 cup cornstarch
- Neutral frying oil (6–8 cups, as needed)
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 2 tbsp packed light brown sugar
- 2 tbsp rice vinegar
- 2 tbsp sriracha
- 1 tbsp sambal oelek (or chili garlic sauce)
- 4 cloves garlic, finely grated or minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- 1 tbsp fresh lime juice + 1 tsp lime zest
- 2 tbsp unsalted butter
- 1 tbsp cornstarch + 1 tbsp water (slurry)
- Garnish: 2 tbsp sliced green onions, 1 tbsp sesame seeds, lime wedges (optional)
Do This
- 1) Pat wings very dry; season with salt and pepper.
- 2) Toss wings with baking powder and cornstarch until lightly coated.
- 3) First fry: 325°F for 10 minutes; drain on a rack 10 minutes.
- 4) Simmer glaze ingredients (except slurry and butter) 3 minutes; whisk in slurry, then butter; keep warm.
- 5) Second fry: 375°F for 8–10 minutes until deeply golden and 165°F internal.
- 6) Toss hot wings in warm sticky glaze; garnish with green onions and sesame seeds.
Why You’ll Love This Recipe
- Real “Asian Zing” vibes at home: a glossy soy–ginger–garlic glaze with honey, chili, and lime.
- Double-fried crunch: extra crisp outside, juicy inside (the best wing texture).
- Sticky-sauced perfection: the glaze clings and shines instead of sliding off.
- Adjustable heat level: keep it mild-sweet or crank up the chili.
Grocery List
- Produce: fresh ginger, garlic, 1–2 limes, green onions, (optional) cilantro
- Dairy: unsalted butter
- Pantry: chicken wings, low-sodium soy sauce, honey, light brown sugar, rice vinegar, sriracha, sambal oelek (or chili garlic sauce), toasted sesame oil, cornstarch, baking powder (aluminum-free), kosher salt, black pepper, sesame seeds, neutral frying oil (canola/peanut/vegetable)
Full Ingredients
For the Wings
- 2 lb chicken wings (drumettes and flats), thawed if frozen
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the Crispy Coating
- 1 tbsp baking powder (aluminum-free)
- 1/3 cup cornstarch
For Frying
- 6 to 8 cups neutral oil (canola, peanut, or vegetable), for deep frying (amount depends on pot size)
For the Sticky Soy–Ginger–Garlic “Asian Zing” Glaze
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 2 tbsp packed light brown sugar
- 2 tbsp rice vinegar
- 2 tbsp sriracha
- 1 tbsp sambal oelek (or chili garlic sauce)
- 4 cloves garlic, finely grated or minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp unsalted butter
For Finishing
- 2 tbsp thinly sliced green onions
- 1 tbsp sesame seeds (white or toasted)
- Lime wedges, for serving (optional)
Step-by-Step Instructions
Step 1: Dry and season the wings
Line a rimmed baking sheet with paper towels, then set a wire rack on top. Pat the wings very dry with more paper towels (this is a big deal for crispiness).
In a large bowl, season the wings with 2 tsp kosher salt and 1 tsp black pepper, tossing to coat evenly.
Step 2: Coat lightly for extra crunch
In a small bowl, mix together 1 tbsp baking powder and 1/3 cup cornstarch. Sprinkle the mixture over the wings and toss until every piece looks lightly dusted with no wet spots.
Place the coated wings on the wire rack while you heat the oil. If you have time, let them sit 10 minutes to help the coating hydrate and cling.
Step 3: Heat oil to 325°F
Pour oil into a heavy pot or Dutch oven until it’s about 2 1/2 to 3 inches deep (typically 6–8 cups). Attach a thermometer and heat over medium-high until the oil reaches 325°F.
Set up a clean wire rack over a baking sheet for draining (this keeps wings crisp; paper towels can trap steam).
Step 4: First fry for juicy wings (325°F for 10 minutes)
Carefully lower wings into the oil in batches (do not crowd). Fry at 325°F for 10 minutes, adjusting the burner to keep the temperature steady.
Remove wings with tongs or a spider strainer and let them drain on the rack for 10 minutes. This resting time helps the skin dry out so the second fry gets shatteringly crisp.
Step 5: Make the sticky Asian Zing glaze
While the wings rest, add to a small saucepan: 1/2 cup soy sauce, 1/3 cup honey, 2 tbsp brown sugar, 2 tbsp rice vinegar, 2 tbsp sriracha, 1 tbsp sambal, 4 cloves garlic, 1 tbsp ginger, 1 tsp toasted sesame oil, 1 tbsp lime juice, and 1 tsp lime zest.
Bring to a gentle simmer over medium heat and cook for 3 minutes, stirring occasionally.
In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp water until smooth. Whisk the slurry into the simmering sauce and cook for 45–60 seconds until glossy and thick enough to coat a spoon.
Turn off the heat and whisk in 2 tbsp unsalted butter until melted. Keep the glaze warm on the lowest heat, stirring now and then so it stays smooth and sticky.
Step 6: Second fry for deep golden crisp (375°F for 8–10 minutes)
Raise the oil temperature to 375°F. Fry the wings again in batches for 8–10 minutes, until deeply golden brown and audibly crisp.
For food safety, check that the thickest wing reaches 165°F internal temperature.
Drain on the wire rack for 2 minutes (just enough to drop excess oil without cooling too much).
Step 7: Toss in glaze and finish with garnishes
Add the hot wings to a large mixing bowl. Pour in about 3/4 of the warm glaze and toss vigorously until every wing is lacquered. Add more glaze as needed until they’re sticky and shiny (you may not need every drop).
Transfer to a serving platter and sprinkle with 2 tbsp green onions and 1 tbsp sesame seeds. Serve immediately with lime wedges for extra brightness.
Pro Tips
- Use a thermometer: keeping oil at 325°F then 375°F is the difference between crisp and greasy.
- Don’t skip the rack: draining on a wire rack prevents steam from softening the crust.
- Keep the glaze warm, not boiling: if it reduces too far it can turn tacky-hard instead of glossy-sticky. Warm on low and stir.
- Toss in a bowl, not on the pan: a big bowl gives you the fast, even coating that wing places get.
- Adjust sweetness/heat to taste: add 1–2 tsp extra honey for sweeter wings, or 1 tbsp extra sriracha for more heat.
Variations
- Air fryer method (not double-fried, still crispy): cook coated wings at 380°F for 24 minutes, flipping at 12 minutes; then increase to 400°F for 6 minutes. Toss with warm glaze.
- Boneless “Asian Zing” bites: cube 1 1/2 lb chicken breast, dredge in cornstarch, fry at 350°F for 4–5 minutes, then toss in glaze.
- Extra-lime zing: add an additional 1 tbsp lime juice to the finished glaze and serve with extra wedges.
Storage & Make-Ahead
Best day-of: These wings are crispiest right after tossing. If you’re hosting, you can make the glaze up to 3 days ahead and refrigerate it in a sealed container; rewarm gently on the stove with 1–2 tbsp water to loosen.
Leftovers: Refrigerate wings in an airtight container for up to 3 days. Reheat on a wire rack over a baking sheet at 400°F for 12–15 minutes until hot and re-crisped. If you have extra glaze, warm it and toss lightly after reheating.
Nutrition (per serving)
Approximate, per 1/4 of recipe (varies by wing size and how much sauce is used): Calories: 650; Protein: 34 g; Fat: 38 g; Carbohydrates: 45 g; Sugar: 29 g; Sodium: 1800 mg.
