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Tender chicken wings coated in a sticky, spicy Tso sauce make a perfect snack whether you’re hanging out with friends or just want a tasty dinner. These wings mix sweet and savory flavors with a mild spicy punch that anyone who loves heat will enjoy.
After a tiring day at work, I whipped this up for a quick yet filling meal. The sticky sauce sticks so good to crispy wings, which made it a hit with my family right away.
What You Need
- Chicken wings: split into drumettes and flats with tips cut off for even cooking and crunchier skin
- Cornstarch: lightly coats wings to help them crisp up in the oven or air fryer
- Cooking spray: keeps wings crispy and stops them from sticking without deep frying
- Honey: adds natural sweetness and tames the spicy sauce
- Low-sodium soy sauce: keeps salt in check while adding a rich, savory note
- Minced garlic: releases lots of flavor fast for an upfront garlic punch
- Rice vinegar: plain, unscented adds a bright tartness that lifts the sauce
- Sriracha: gives the sauce its classic spicy kick
- Tomato paste: thickens the sauce and gives a subtle tang and reddish color
- Fresh grated ginger: adds a zesty, warm flavor that brightens the mix
How To Make
- Coat Wings First
- Cover the wings evenly with cornstarch. This step is what gives you that crispy outside that holds the sauce great.
- Get Them Ready
- Put wings in one layer inside your air fryer basket. If using an oven, line a baking tray with foil or parchment and lightly spray with oil. Change up the method depending on what’s easiest.
- Cook The Wings
- Air fry at 360°F for 13 minutes, flip, then air fry again at 350°F for 12 minutes. If baking, roast at 400°F for about 30 minutes until crispy. Or deep fry at 350°F for 8 minutes for that old-school crunch. Keep wings warm in a low oven while you fix the sauce.
- Whip Up The Sauce
- In a small pot, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, and ginger. Heat on medium, stirring until it thickens enough to coat a spoon. This sticky sauce is what makes these wings addictive.
- Toss And Eat
- Throw the warm wings into the sauce and stir until they’re all covered and sticky. Eat right away to get that perfect crispy texture with full flavor.
What I love most is how fresh garlic and ginger add a warm, lively burst to the sauce while honey smooths everything out. I made this at a summer party once and everyone kept coming back for more, so it’s been a favorite ever since.
Keeping Leftovers
Switch It Up
Ways To Serve
Seasonal Picks
These wings work because the sauce layers sweet honey, tangy vinegar, and spicy Sriracha in a way that brings out the crispy chicken beautifully. It's like having a little restaurant quality right in your own kitchen every time.
Frequently Asked Cooking Questions
- → What cooking options do I have for the wings?
You can bake them, deep fry, or use an air fryer. Each way makes the wings crispy but with a bit of a different crunch and cook time.
- → How can I make the wings super crispy?
Sprinkle cornstarch on the wings before cooking for a better crunch. A quick spray or light oiling before cooking also helps them brown nicely.
- → Can I change how spicy the sauce is?
Yep! Just add more or less Sriracha to get your perfect heat without messing up the sauce balance.
- → Do I have to use low sodium soy sauce?
It’s best to pick low sodium soy sauce so the sauce isn't too salty and lets the sweet and spicy flavors pop.
- → How long do I cook the Tso sauce on the stove?
Simmer it over medium heat for 8 to 10 minutes until it thickens a bit and sticks nicely to a spoon.