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Crispy chicken wings soaked in a sticky, spicy Tso-style sauce make for the perfect finger food whether you are hosting a casual get-together or craving a flavorful dinner. These wings pack bold savory and sweet notes with a gentle kick that satisfies any spicy food lover.
I remember making this after a long workday when I wanted something satisfying but quick. The sticky glaze clings to the crispy wings perfectly and became a family favorite instantly.
Ingredients
- Chicken wings: cut into drums and flats with tips removed ensure even cooking and crispy skin
- Cornstarch: provides a light coating that crisps up beautifully in air fryer or oven
- Oil for spraying: helps crisp and prevent sticking without heavy frying
- Honey: brings natural sweetness and helps balance the spicy sauce
- Low sodium soy sauce: controls saltiness while giving that umami depth
- Garlic: finely minced releases full flavor quickly for a punch in every bite
- Unseasoned rice vinegar: adds subtle acidity that lifts the rich sauce
- Sriracha: contributes the spicy heat to the characteristic Tso flavor
- Tomato paste: thickens the sauce and adds a slight tang and color
- Fresh grated ginger: brightens the sauce with a warm, zesty aroma
Instructions
- Build The Coating:
- Dust the wings evenly with cornstarch. This creates a crispy crust when cooked and is key to achieving that crackly bite that holds the sauce well.
- Prepare For Cooking:
- Arrange wings in a single layer in your air fryer basket. If using an oven line a baking sheet with parchment or foil, and spray wings lightly with oil. Adjust technique based on your cooking device.
- Cook The Wings:
- Air fryer at 360 degrees Fahrenheit for 13 minutes then flip and air fry at 350 degrees Fahrenheit for 12 minutes. If baking roast at 400 degrees Fahrenheit for about 30 minutes until crispy, or deep fry at 350 degrees Fahrenheit for 8 minutes for traditional crispiness. Keep cooked wings warm in a low oven while preparing sauce.
- Make The Sauce:
- Combine honey, soy sauce, garlic, rice vinegar, Sriracha, tomato paste, and ginger in a small saucepan. Simmer over medium heat stirring until it thickens and can coat a spoon. This sticky glaze is what makes these wings irresistible.
- Coat And Serve:
- Toss warm wings in the sauce until fully coated and sticky. Serve immediately for the best crisp texture and flavor punch.
My favorite part is how the ginger and garlic excite the sauce with their fresh warmth while the honey rounds it out. I remember sharing this dish at a summer cookout when friends all came back for seconds, making it a go-to recipe ever since.
Storage Tips
Store cooled wings in an airtight container in the refrigerator for up to three days. When reheating, use a skillet or air fryer to help regain the crispiness rather than microwaving which can make wings soggy. The sauce holds up well but you may want to add a splash of water if it thickened too much in the fridge.
Ingredient Swaps
Swap honey for maple syrup or brown sugar if you want a different kind of sweetness. Soy sauce can be replaced with tamari for a gluten-free option. Try fresh chili or chili garlic sauce instead of Sriracha for new flavor profiles.
Serving Ideas
Serve these wings over steamed jasmine rice or alongside a crunchy Asian slaw. Pair with cold beer or a crisp sparkling water with lime for a refreshing contrast. Add scallions and toasted sesame seeds as garnish to add extra flavor and color.
Seasonal Twists
In colder months boost the warmth with a pinch of Chinese five spice powder in the sauce. Summer is perfect for serving wings alongside grilled vegetables or fresh cucumber salad. Add chopped pineapple chunks into the sauce for a tropical sweet and tart bite.
One of the reasons these wings work so well is the sauce's complexity balancing sweet honey, tangy vinegar and spicy Sriracha in a way that complements the crispy chicken. It brings a little restaurant-worthy magic into your kitchen every time you make it.
Frequently Asked Recipe Questions
- → What methods can I use to cook the wings?
You can air fry, bake in the oven, or deep fry the wings. Each method yields crispy results with slightly different textures and cooking times.
- → How do I get the wings extra crispy?
Coating the wings with cornstarch before cooking helps achieve a crisp exterior. Additionally, spraying or lightly oiling the wings before cooking aids in browning.
- → Can I adjust the spice level of the sauce?
Yes, the Sriracha amount can be increased or decreased according to your preferred heat intensity without altering the overall balance.
- → Is low sodium soy sauce necessary?
Using low sodium soy sauce is recommended to control salt levels, allowing the sweetness and spice to shine without overwhelming saltiness.
- → How long should I simmer the Tso-style sauce?
Simmer the sauce over medium heat for about 8-10 minutes until it becomes slightly thick and coats the back of a spoon nicely.