If you like the Thai’R Cracker sauce from Quaker Steak and Lube (it’s Anita’s favorite, by far) you’re going to love the Asian Zing sauce from Buffalo Wild Wings. It’s similar in taste and consistency, but a bit spicier. Actually it’s a good bit spicier. Lightly sweet, it’s finger-licking good and one of my favorite BW3 sauces.
I’ve been known to use Buffalo Wild Wings Asian Zing wing sauce on much more than wings. I love it as a dipping sauce for homemade pork or chicken egg rolls. And it totally rocks for dunking chicken nuggets.
You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings
Check out my always-growing list of favorite store-bought wing sauces and seasonings.
Buffalo Wild Wings Asian Zing Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons vegetable oil
- 3-4 tablespoons Your favorite wing seasoning I used
Fire-Eater Rub - 1 1/2 cups Buffalo Wild Wings Asian Zing Wing Sauce
Instructions
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the seasoning, seal, and shake to coat.
- Refrigerate for 1-4 hours.
- When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.