Copycat Buffalo Wild Wings Thai Curry Wings

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.

Nutrition