Wow!!! This is so so so so GOOD. Made exactly as written. Did take advise from one of the reviewers about the Garlic Chili sauce from the Huy Fong Foods the one with the rooster on the front with a green lid. YUMMY!!!!
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Very good match! A few notes... as like others here I also just used regular sugar with a little water to make my syrup. The only change i really made was the amount of chili sauce...this stuff is hot! So just a warning if you're not into a really hot sauce maybe consider pulling back a little from a 1/2 cup. Oh my second time i actually pan fried some chicken breasts instead of wings and then cubed them up into nugget sized pieces and then poured the sauce over top of it...yum!
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^_^ This sauce was excellent! For the "chili-garlic sauce" make sure that you buy the right one! I'm asian, and I know there are two different kinds of chili-garlic sauce. The chili-garlic sauce this recipe calls for is the redish-Sriracha-look-a-like one, and it usually is in a clear plastic jar with a green lid. If you find yourself using the chili-garlic sauce with the oil and chunks of pepper, you have the wrong one. You can also substitute the chili-garlic sauce for some Sriracha, I've tried it and it tastes VERY similar.
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Delicious! I made this as one of our sauces for DH's fried wings. This was incredible. I loved the asian flavor, so good and just enough "zing". Thank you for sharing.
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Great recipe! I didn't have the chili-garlic sauce and didn't want to go to town to get it - so I improvised -- used 4 tbs crushed red pepper, 4 tbs white vinegar, 4 tsps MINCED garlic, 1 tsp salt, 1 tbs Splenda and just mixed all that together. Other than that followed exactly. We LOVED these and found them to be very close to BW2's. My husband (who is ADDICTED to my spicy honey mustard sauce) has asked for this again -- "You need to make those again". I combine this sauce with the Unbelievable Baked Buffalo Wings - best way to cook wings in my opinion. Thanks for posting
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Very good sauce, used with wings. Made for family potluck, had to make a personal portion for my husband he did not want to share!
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WoW! This was an uncanny replica of the real thing. The chili garlic sauce I used was a Thai variety that ended up giving it the exact taste of Asian Zing, but with roughly twice as much heat as the original. But I prefer more heat. If you dont like heat so much, you probably just need to find the right chili sauce for you. This recipe had the exact taste, look, and consitency of the real thing. Thanks Nane!
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Awesome wing sauce. This was a big hit at my Super Bowl party. I used Sriracha as suggested by Chef #1342324, and it turned out great. I simmered the sauce a long time waiting for it to thicken and finally just took it off the stove and hoped it would thicken as it cooled. It really did thicken a lot once cool. I probably could have cooked it for much less time.
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These were awesome. I am not sure what housblend did wrong, but ours turned out perfectly. I did add some crushed red pepper because I like some kick to my wings. We used Oven Crisp Chicken Wings. We doubled the sauce and I plan to eat it with chicken nuggets. This is a very versatile recipe that I will make again and agian!
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I'm so disappointed! Could the 1/4 cup chili-garlic sauce be a typo?? DH and I love spicy, spicy food but this was over the top spicy...I just couldn't serve it with my stirfry. I double checked what I used as the chili-garlic sauce (maybe I picked up the wrong thing at the asian food store?) but nope, says plain as day "chili-garlic sauce". Yikes, won't be using this recipe again. Thanks for posting anyway.
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Excellent recipe. Tastes almost identical to the BWW sauce.
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We enjoyed this very much. I used it as a marinade for some chicken skewers. Brushed more on as they were cooking & then finally served them with extra sauce for dipping. Wonderful. The only change I will make in the future is to add a little heat. Thank you very much for sharing this tasty, simple recipe!
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I have made this twice in one week, the first time I made it just as the recipe says and the second time, I made the Splenda version and both times it came out awesome!
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it turned out great! my bf was able to identify it as the bw3s asian zing sauce without any hints or indication that thats what it was (I made it as a surprise). He said the sauce did err on the side of being more mild than the real deal, but requested that I definitely make it again!
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I cannot thank you enough! I and the many others who had it really enjoyed it. I used 1/4 cup corn syrup, and 1/4 cup water instead of the full 1/2. Im going to be making this a whole lot!
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