Visit my other site, For The Wing, for all things chicken-wing!
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 version of BW3’s sauce, and here it is. The perfect copycat Buffalo Wild Wings Thai Curry wings. 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. These Copycat Buffalo Wild Wings Thai Curry wings came out fantastic.
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.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my copycats of BW3s spicy garlic, Mango Habanero 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
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 2 tablespoons vegetable oil
- kosher salt to taste
- freshly ground black pepper
For the Wing Sauce
- 12-24 Thai peppers see my note
- 5 ounces green pepper Tabasco sauce
- 8 ounces unsweetened light coconut milk
- ½ cup lime juice
- ½ cup non-fat plain yogurt
- ¼ cup ginger paste more or less, to taste
- 2 packages Shan chicken white karahi mix found in the Pakistani section of your grocery store
Instructions
- Place wings in a large resealable baggie or container.
- Add the oil, salt and pepper. Seal and toss to coat.
- Refrigerate for 1-4 hours.
- Toss wings with sauce before serving.
For the sauce (start cooking when you start the wings)
- 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.
- Place the peppers and remaining ingredients into a saucepan over medium heat.
- Stir until the ingredients are combined.
- Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.
- 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.
Nutrition
Nutritional values are approximate.
