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This copycat recipe of the Asian wings from Hooters is beyond incredible. These are easily my favorite Asian-flavored wings. I could not possibly eat too many of them. And believe me, I’ve tried. I quickly regretted not making a bigger batch as they disappeared in minutes. The sauce is the boss here. It’s a bit sweet with a bit of soy flavor. Reduced to a thick glaze, the sauce is almost candy-like in texture. And like candy, it’s impossible to resist.
If ever I wanted to lick my plate after polishing off a batch of wings, this was the time. Ok, I did it. I admit it. I was going to lie about it. But I had these at home, so who’s gonna see me do it? My wife? She’s seen worse!

Great Asian-Inspired Flavors
These copycat recipe of Hooters Asian wings are not spicy in any way, shape, or form. I’m usually a ‘hot’ hot wings guy, but these opened my eyes to wings with a sweeter flavor profile. If you want your wings to have some kick, add dried red pepper flake or cayenne to the sauce as you reduce it down. I would not add hot sauce as it would change the color of the sauce.
I kind of have a fear of fresh ginger. There’s a such thing as ‘too much’ for me. It’s gets too strong. Too lemony. Too peppery. If you’re like me, start with half the amount in the recipe and give the sauce a taste. You can always add more.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!- Leak-proof Cap: Our condiment squeeze bottles are…
- Food-Grade BPA-Free Plastic: Durable squirt…
Also try my delicious and spicy copycat of Hooter’s hot Buffalo wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Hooters Asian Wings (Copycat Recipe)
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the sauce
- ⅔ cup water
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons finely minced fresh ginger or use 1 teaspoon dried ginger
Instructions
For the wings
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the salt and pepper, seal, and shake to coat.
- Refrigerate for 1-4 hours.
- Toss wings in sauce. Click here for our guide on how to sauce your wings.
For the sauce (start cooking when you start the wings)
- Combine ingredients in a sauce pan.
- Bring to a boil then reduce heat to a simmer and continue simmering, stirring often, until the sauce forms a thick glaze, about 30 minutes.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more

