I’ve actually made my own gochujang sauce-based wings before. And they were very, very good. But I have to admit, I don’t dream about them. I do, however, dream about Plucker’s Gochujang wings. It’s a bit sweeter than my version, and I really like that. And the gochujang sauce is well, a bit less funky. I could drink this sauce right out of the bottle. It’s a very well-balanced tasting sauce and is delightful on wings.
Another Great Sauce From Plucker’s
As with pretty much any of their sauces, Plucker’s Gochujang wing sauce is also great on hot-off-the-grill grilled chicken (I like chicken quarters). And ribs. Oh so good on ribs. When you buy a bottle of wing sauce (and really, any wing sauce), don’t just think wings. Many sauces are great for other dishes too!
Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
If you’ve never had Korean BBQ sauce, I highly recommend it. For someone who grew up on traditional American-style ketchup BBQ sauces, I find the Asian-inspired Kroger version to be just different enough and downright tasty. Soy sauce, garlic, and a little cayenne for heat make a nice sauce that is just the right thickness for wings. And for the price (on sale for around $2 if you’re lucky) you definitely cannot beat Kroger Korean BBQ Style wing sauce!
Asian-Inspired Wing Greatness
I’ve made my own Korean BBQ style wing sauce a number of times. I love homemade sauces. And I love bottled sauces. Especially when they are as good as Kroger Korean BBQ Style Wings sauce.
This sauce is also fantastic as a dipping sauce for chicken nuggets or tenders. It’s also great on burgers, and hot dogs. I love BBQ-like sauces on hot dogs. Add onions (fresh or deep fried) and I’m one happy hot dog-eatin’ guy!
Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
If you like the Quaker Steak and Lube Thai R Cracker wings sauce (it’s my wife’s favorite, by far) you’re going to love Buffalo Wild Wings Asian Zing wing sauce. 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.
The Perfect Asian-Inspired Sauce
I’ve been known to use this 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.
If you have leftover sauce, of course keep it in the fridge. But, when it comes time to make a batch of wings and sauce them up, make sure to set the sauce out for at least 30 minutes before using it. Nothing makes a batch of hot wings sadder than a cold sauce!
Legend Larry’s Sweet Thai Chili wing sauce is fantastic. I am not surprised, though, because every sauce I’ve had from Legend Larry’s has been fantastic. Always the right consistency. Never overpowering. Just flat-out fantastic. This sauce has a slight kick, but not too much. You just notice it. It’s slightly sweet, but not so much so. It’s a great chili sauce by itself, but on wings it’s perfect.
The Perfect Chili Sauce
Whomever comes up with the sauces at Legend Larry’s deserves a raise. I’ve never had anything but great experiences with their sauces. Memorable experiences. The Legend Larry’s Sweet Thai Chili wing sauce is just another in a long list of sauces that make me happy. Get yourself some and get happy too!
If I am serving my wings with Ranch or blue cheese or some other sauce, I use these sauce dipping cups. They’re the perfect size for dipping wings, nuggets, tenders and even vegetables.
Whoa back up the truck to teriyaki yumminess! We both loved the heck out Moore’s Asian Teriyaki wing sauce. Though the bottle says you can use the sauce on anything from vegetables to stir-fry to whatever, the sauce was amazing on wings. Not overly sweet as teriyaki sauce can sometimes be. Not overloaded with soy sauce or ginger. Just flat-out perfect teriyaki flavors.
Don’t Drown Your Wings
I made sure to not overly sauce my wings. Some places you buy wings at like to bury their wings in sauce, usually to hide skimpy thin wings. Not me. I use the big wings and I want to taste the wings too, not just the sauce. Even if that sauce is delicious like Moore’s Asian Teriyaki wing sauce!
Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
8? 12? 18? How many of these soy-ginger glazed air fryer wings could I eat? Well, I’m not telling. But the answer is definitely ‘a lot’. The sauce on these wings is sweet, salty, savory… and slightly citrusy. No heat here. But plenty of amazing sweetness that is beyond finger-licking good. I actually made this sauce for roasted Brussels sprouts, but after tasting it I realized that its true calling was on wings. And boy, was I ever right!
Yesterday Seems So Far Away
You have to make the glaze for these soy-ginger glazed air fryer wings the day before you plan on devouring them. Don’t realize 10 minutes before it’s time to eat that you need to make it. That’s too late. Do it the day before and refrigerate it overnight. You’ll then have the perfect glaze. Thick. Like molasses. Delicious. And oh so worth it.
The Air Fryer? Again?
No, no, you don’t really have to make these wings in the air fryer. Make the glaze the day ahead. Then make the wings however you want. I went air fryer because that’s my go-to less-mess technique. Grilled, deep-fried, baked… doesn’t really matter. Just make some wings your way. Then glaze them!
Need Heat?
If you’re a gotta-have-it-spicy person, add a few pinches of red pepper flakes to the glaze while it’s simmering happily away. Let it flavor the sauce. Don’t go crazy with it, though. A little is ok. A lot? You’ll overwhelm the delicious sauce.
Combine the brown sugar, sugar and soy sauce in a small saucepan over medium-high heat.
Bring to a simmer and continue simmering, stirring often, until the sauce reduces by one half. The sauce will thicken somewhat and will continue thickening as it cools later.
Remove from heat and stir in the fresh ginger.
Let cool then place into a resealable container in the fridge overnight.
Bring to room temperature before serving. I set the container out while I prepare the Brussels sprouts.
For the wings
Note: Before starting, remove the glaze from the fridge so it can come to room temperature while you cook the wings.
Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
Sprinkle over the wings with salt and pepper and toss to coat.
Note: You'll have to work in batches to cook all of the wings unless you have a super-large air-fryer. Do not overlap the wings in the basket or they will not cook evenly.
Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
Whenever we stop at Quaker Steak & Lube, my wife ALWAYS orders the Thai’R Cracker wings. The sauce combines a great sweetness with a little kick, all in an Asian-inspired chili sauce. We always grab a couple extra bottles of their sauce when we eat there. But if we can’t get to a Quaker Steak & Lube, we grab a bottle of Great Value Asian Sweet Chili wing sauce instead. It’s a mighty great substitute. Perfectly sweet with just a bit of heat. Nothing to be afraid of, but something to enjoy!
Nicely Sweet
Because this Great Value Asian sweet chili wing sauce is a bit on the sweet side I tend to use a bit less sauce than I normally would. That’s just my personal preference. My wife would lean towards more sauce instead.
Remember that if you have to refrigerate your open bottle of wing sauce to let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, just-cooked wings with a cold sauce.
I stopped at a Wing’s Etc not long ago when I was out of town on a little trip. I’d never been to one. I ordered their wings sauced up in the Say It Ain’t Tso sauce. I devoured them like I hadn’t eaten in days. The sauce was sweet. And a little spicy. And the wings were cooked perfectly. Service was fantastic too. When I got home I set out to make my own General Tso chicken wings.
Nothing But Greatness
I could eat General Tso’s chicken wings daily. The sauce is definitely one of my all-time favorites. My version isn’t overly sweet. But it does bring a little heat. Not such a fan of a spicy wing sauce? Just cut back a bit on the red pepper flakes. I wouldn’t leave it out, though, because I think it adds an important flavor to the sauce.
The wings here are easy. Just tossed in cornstarch and deep-fried. No seasonings required. The sauce is the winner here. I recommend making extra.
My brain works a bit differently than most. When I see a peanut sauce, I don’t think egg rolls or stir fry. I think wings. First thing that pops into my head is wings. Last thing, too, for that matter. Pretty Thai Peanut sauce wings are lightly peanut-y, with hints of vinegar, garlic, Tamarind, and just a slight bit of spiciness. They’re definitely finger-lickingly good wings.
A Great Dippin’ Sauce, Too
This is a thinner sauce. If you want extra sauce on your Pretty Thai Peanut Sauce wings, I recommend serving it on the side in little cups for dipping. You’ll definitely find yourself enjoying the great Asian-inspired flavors even more.
Sauce your wings while they are hot. If you’re using a bottle of sauce that you had in the fridge, make sure you set it out on the counter for a bit before using it. Last thing you want to do is put super cold sauce on super hot wings. The wings won’t be hot long if you do.
This copycat 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. 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.
Great Asian-Inspired Flavors
These copycat 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 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!
