Copycat Buffalo Wild Wings Thai Curry Wings

The first time I tried the Thai Curry Wings at Buffalo Wild Wings I was blown away. It was in West Chester, Ohio, and I remember it like it was yesterday because I absolutely loved the combination of coconut, curry and just a bit of heat. I could’ve just licked the sauce off the wings, but then we were in a public place and that would’ve been awkward. Ever since I’ve been looking for a copycat of BW3’s sauce, and here it is. Now I can lick the sauce off the wings in the privacy of my own home!
I could not find Thai chile peppers in our supermarket, so I had to go to plan B. I picked up a few packages of dried cayenne peppers, reconstituted them, and chopped them up. It was a great save.

I found the Shan chicken white karahi mix in the Pakistani section of our international supermarket. If you can’t find it nearby you can always order it online.

Also try my copycats of BW3s spicy garlic and Parmesan garlic wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Copycat Buffalo Wild Wings Thai Curry Wings
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
You might end up with leftover sauce. That's a good thing.
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
For the Wing Sauce
  • 12-24 Thai peppers (see my note)
  • 1 (5 ounce) bottle green pepper Tabasco sauce
  • 1 (8 ounce) can lite coconut milk
  • 1/2 cup lime juice
  • 1/2 cup non-fat plain yogurt
  • 1/4 cup (more or less, to taste) ginger paste
  • 2 packages Shan chicken white karahi mix (found in the Pakistani section of your grocery store)
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Toss wings with sauce before serving.
For the sauce (start cooking when you start the wings)
  1. Mince the peppers and then pound in a mortar and pestle or grind into a paste using the side of a knife blade. You want the peppers to form a paste.
  2. Place the peppers and remaining ingredients into a saucepan over medium heat.
  3. Stir until the ingredients are combined.
  4. Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.
  5. NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or seranos for more heat. Preferably you want to use a red pepper. I bought dried cayenne peppers, which I then reconstituted in hot water for 1 hour. I then removed the seeds and minced the peppers into a paste.

3 thoughts on “Copycat Buffalo Wild Wings Thai Curry Wings

  1. Soooo, how close in flavor is this sauce compared to bdubs? When their TC sauce first came on the scene(in limited areas and for “limited time”) and i tried it, it became right then in there, my fave. Pushing Asian zing to the side for awhile, i started buying Bdubs Thai curry by the bottle for their ingrediant list (minus the fillers and preservatives) so i could duplicate it before they discontinued it. It became such a hit for them that as we all know by a year or so ago, that its a mainstay now in their menu!!

    Obviously i love it because I’m searching the recipe again (mine is written down taped to my pantry door) just to see whay others are doing and your article is like less than 72hrs old…. lmao!!

    I’m a curry&spice’holic, love this stuff. My favorite meal over the past two years or so had been my lightly smoked ribs and WINGS!! lol
    Thanks for the article!

    • Hi Danny! I think it’s mighty darned close to the original. I haven’t sat down with both and done an intense taste comparison but I can say that this recipe is my favorite. I could just drink it from a jar. It’d be great on other things besides wings but I can’t get passed just how good it is on wings.

      Thanks for stopping by. I’m always up to talking about wings!
      Mike
      PS: You mention loving curry. My wife can’t stand the stuff, but I love it! I plan on substituting curry for chipotle powder in my chipotle Shake ‘N Bake recipe this week. Keep an eye out for it!

  2. My wife is the one who introduced me to curry and i admit, it took a southern minute for me to gel with the flavor. That was some 34ish years ago! Currently there are four varieties of curry in my spice CABINET as opposed to a rack! Lol, I’m crazy i know..

    I didn’t grow uP a culturally foodie type. However when she started jet setting with her aunt all over the world and coming home and telling me about all the foods that they had tried when jauntering about, it was time to let my tbuds explore!

    With thanksgiving over i decided to not make the traditional turkey pie but rather a scratch turkey &curry soup. Real stock/broth and all.

    WOW!! It’s fantastic… just had some here at work a few minutes ago… OhMmGee!! lol

    Chipotle&curry!!? Ooooah.. I grow cayennes and have been making my own LHS since 2014 and my next endeavor is to smoke some jalapenos just for the chip powders!!

    Looking forward to your next article Mike and thanks for being here for all of us!

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