In a medium saucepan, heat the 2 tablespoons vegetable oil over medium heat. Add the 1 tablespoon chopped garlic and 1 tablespoon minced fresh ginger, and sauté for about 1-2 minutes until fragrant but not browned.
Stir in the 3/4 cup sugar, 3/4 cup soy sauce, 3/4 cup seasoned rice vinegar, and 1/4 cup chili garlic sauce into the saucepan. Bring the mixture to a gentle simmer, stirring occasionally.
In a small bowl, whisk together the 2 tablespoons cornstarch and 3 tablespoons water until smooth. Slowly pour this mixture into the simmering sauce while continuously stirring to thicken. Allow it to simmer for an additional 2-3 minutes until desired consistency. Add 1 1/2 teaspoons lemon juice and mix well. Remove from heat and set aside.
Pat the 2 pounds chicken wings dry with paper towels. This will help achieve that crispy texture when fried. Season the wings lightly with salt and pepper if desired.
In a large frying pan or deep fryer, heat enough vegetable or canola oil for deep frying (about 2-3 inches deep) to 350°F (175°C). Test the oil’s readiness by dropping a small piece of bread; it should sizzle and turn golden brown.
Carefully add the wings to the hot oil in batches. Fry them for about 8-10 minutes or until they are golden brown and crispy, turning occasionally for even cooking. Use a slotted spoon to remove the wings and transfer them to a paper towel-lined plate to drain excess oil.
Once all wings are fried and drained, place them in a large mixing bowl. Pour the prepared sauce over the hot wings and toss until they are evenly coated.
Serve your Buffalo Wild Wings Asian Zing Wings hot, garnished with sliced green onions or sesame seeds if desired. Pair with celery sticks and your favorite dipping sauce for the ultimate experience.
