Poultry Essentials: Spicy Asian Wing Sauce

Andy Anderson !


I thought we would be casual last night, so I whipped up a bunch of these and put together a new sauce, then we went downstairs and watched, It’s the Great Pumpkin Charlie Brown.

My favorite way to make un-sauced wings is in the air fryer. Just wings, oil, salt, and pepper. With wings made this way, it is the sauce that delivers that final taste-bud punch, and this is one spicy sauce.

So, you ready… Let’s get into the kitchen.


★★★★★ 1 vote

5 Min
40 Min
Stove Top




  • 12 - 24
    chicken wings
  • 2 Tbsp
    grapeseed oil, or other non-flavored variety
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • 1/2 c
    chicken stock, not broth
  • 2 clove
    garlic, finely minced
  • 2 tsp
    tomato paste
  • 2 Tbsp
    tamari sauce, or liquid aminos
  • 1 Tbsp
    hoisin sauce
  • 1 Tbsp
    sriracha sauce
  • 3 Tbsp
    rice vinegar
  • 1 1/2 Tbsp
    coconut sugar
  • 1 tsp
    ginger powder

  • 2 Tbsp
    cornstarch, or arrowroot powder
  • 3 Tbsp
    filtered water

How to Make Poultry Essentials: Spicy Asian Wing Sauce


  2. Bringing something up to the boil.
    Bringing something “up to the boil” is subject to some interpretation. For example, this recipe instructs you to bring the sauce up to the boil, and then reduce it to a simmer. I could crank my Viking range up full and have this it at a, rolling boil in 30 seconds, and it some cases that might be okay; however, this sauce contains sugars, and sugars will burn at that high a heat.

    So, here is a rule-of-thumb to go by. If the sauce you are making has to come to the boil, and it contains sugars, adjust the heat so that it takes about 5 minutes to reach a boiling state. A bit longer is acceptable but getting there faster runs the risk of burning the sugars.
  3. Gather your ingredients (mise en place).
  5. Add the wings oil, salt, and pepper to a bowl and toss to combine.
  6. Add to the basket of your air fryer, set the temp to 350f (175c).
  7. Shake the basket every few minutes until the wings are golden brown and crispy, about 30 – 35 minutes.
  9. While the wings are cooking, add all of the sauce ingredients to a saucepan over medium heat.
  10. Bring to a boil, and then reduce to a simmer.
  11. Whisk the cornstarch/arrowroot powder with the water, then add to the sauce. Stir until the sauce thickens, about 2 – 3 minutes.
  12. Remove from the heat.
  14. Toss the wings with the sauce or serve on the side. Enjoy.
  15. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Spicy Asian Wing Sauce

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy

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