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Winging It! Mandarin Chicken Wing Sauce

Whether you air fry, deep fry or bake your wings, this sauce will be the crowd pleaser that completes them.

Our 517 Magazine publisher’s holiday office parties yielded some pretty fantastic potluck foods from staff. One of the standouts was incredible chicken wings powered by flavor with mandarin wing sauce that left us all clamoring for more.

Whether you air fry, deep fry or bake your wings, this sauce will be the crowd pleaser that completes them.



  • 6 tablespoons of soy sauce
  • 6 tablespoons of hoisin sauce
  • 6 tablespoons of white vinegar
  • 6 tablespoons of brown sugar
  • 1/2 teaspoon of white pepper
  • 1 1/3 cup of water
  • 6 garlic cloves


Shopping list:

Along with the above ingredient list, you’ll want vegetable oil, corn starch, sesame seeds and green onion on hand as part of the process. Don’t forget your wings!


What to do:

Combine the soy sauce, hoisin sauce, white vinegar, brown sugar, white pepper and water in a bowl and set aside.

Mince 5-6 cloves of garlic. Set aside.

Heat 2 tablespoons of vegetable oil in a nonstick saucepan on medium-high heat. Add the minced garlic and sauté about 30 seconds until fragrant. Do not burn the garlic.

Add the bowl of sauce to the pan right away and bring to a complete boil. Let the sauce boil for about 3-4 minutes.

While the sauce is boiling, mix one tablespoon of corn starch with 1/2 cup of hot water. Stir until the cornstarch is completely dissolved.

Then, using a whisk, slowly add the cornstarch into the saucepan while briskly whisking the sauce. The sauce should thicken up after about 2 minutes of whisking. (If you find the sauce is not thick enough, make more of the cornstarch slurry and slowly add in a little bit at a time until it thickens to your liking.) Turn off the heat. Add 1 teaspoon of sesame oil into the sauce. Stir to combine.

Mix the sauce with your cooked chicken wings right away.

Plate and garnish with sesame seeds and chopped green onions.


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