Copycat Buffalo Wild Wings Thai Curry Wings Archives

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 recipe of the Buffalo Wild Wings Thai Curry wings. Now I can lick the sauce off the wings in the privacy of my own home! This is one crazy good sauce. Complex. Savory. Delicious. This one is always on my list of all-time favorites!

Visit my other site, For The Wing, for all things chicken-wing!

Buffalo Wild Wings Thai Curry Wings (Copycat Recipe)

Help!

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 recipe 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 homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!

8 Pcs 3 Hole Squeeze Bottles 16 oz Plastic…

Ample quantity: You will receive 8 pieces of…
Durable & Lightweight: made of quality plastic…

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

Copycat Buffalo Wild Wings Thai Curry Wings

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5 from 2 votes

Buffalo Wild Wings Thai Curry Wings (Copycat Recipe)

You might end up with leftover sauce. That’s a good thing.

Course Appetizer

Cuisine American

Keyword Asian wings

Prep Time 1

Cook Time 45

Total Time 4 45

Servings servings

Calories 372kcal

Author Inspired by a recipe from Healthy Thai Recipes

Equipment

Saucepan

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.
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.
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.

Notes

NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or serranos 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.