Asian Zing Chicken Nuggets

The Asian Zing sauce is one of my favorite sauces at Buffalo Wild Wings.  My Asian Zing Chicken Nuggets will taste as if you are sitting at the restaurant!

My only complaint is that sometimes the sauce was a bit too sweet for me – and then I would add for buffalo sauce to balance it – ha!

Copycat Asian Zing Buffalo Wings Recipe

Asian Zing wings at Buffalo Wild Wings offer a tantalizing blend of flavors that are sure to delight your taste buds. These wings are coated in a delectable sauce that perfectly balances sweet, spicy, and savory notes, making every bite an explosion of flavor. The sauce features a fusion of chili pepper, soy, and ginger, which provides a unique and satisfying taste that stands out from traditional wing sauces. The wings themselves are cooked to perfection, with a crispy exterior that gives way to tender, juicy chicken inside. Whether you’re a fan of bold, vibrant flavors or just looking to try something new, Asian Zing wings are a must-try for any wing enthusiast.

My copycat recipe tastes like the real deal!

This sauce is money!  It’s sweet/spicy/salty/garlicy.  So good!

The question I know I will get asked is “can you make these in the air fryer?”  Probably!  Sometimes I like to post recipes that everyone can make, even if they don’t have an air fryer.  

Had I had some veggies I would have added peapods, or green beans to make it more of a meal, but I was a happy camper with this dish as is.  Feel free to garnish with toasted sesame seeds.

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Asian Zing Chicken Nuggets

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

I LOVE the Asian Zing chicken wings at Buffalo Wild Wings. I need to brag because I think these taste better!

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Ingredients

• 8 ounces boneless, skinless chicken breast, cut into bite sized pieces
• 1/3 cup flour (you'll only use 1/4 cup though)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup liquid egg whites
• 1 teaspoon grapeseed oil
• avocado oil spray
• For the sauce:
• 2 teaspoons cornstarch
• 4 teaspoons rice vinegar
• 1/2 cup no calorie sweetener (I used Truvia Sweet Complete)
• 2 tablespoons soy sauce
• 1 teaspoon lemon juice
• 2 teaspoons minced garlic
• 1/4 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon sambal oelek

Instructions

1. Heat a skillet with the grapeseed oil and avocado oil spray over medium heat.
2. Mix the flour, salt and pepper together in a large ziplock bag. Dip the chicken in the egg white mixture, then toss in the flour and mix until the chicken is completely covered.
3. Cook about 3-4 minutes per side, or until it reaches an internal temperature of 165.
4. While the chicken cooks, mix the sauce ingredients together. Add to skillet and simmer for 5 minutes, until thickened. I ended up adding a tablespoon of water to loosen it up again right before tossing.

Notes

Please click this link to find out the WW points for your plan. For me, one serving is 4 points.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 413Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 96mgSodium: 1695mgCarbohydrates: 27gFiber: 1gSugar: 5gProtein: 42g

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If you are looking for another copycat recipe, check out my recipe for Starbuck’s vanilla bean scones.