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.
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 inspiration. 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.
Serve these wings with my copycat of Hooter’s fried pickles.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
- 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper, to taste (don't be shy with the pepper)
- 2/3 cup water
- 2/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons seasoned rice wine vinegar
- 2 teaspoons finely minced fresh ginger (or use 1 teaspoon dried ginger)
- Place wings in a large resealable baggie or container.
- Add the oil, salt and pepper. Seal and toss to coat.
- Refrigerate for 1 hour.
- Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
- Toss wings with sauce before serving.
- 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.