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 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 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.
You’ll also want to make these awesome wing recipes:
Copycat Buffalo Wild Wings Mango Habanero Wings
Copycat Quaker Steak and Lube Thai ‘R’ Cracker Wings
Copycat Winger’s Wings
Copycat Buffalo Wild Wings Thai Curry Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons vegetable oil
- kosher salt and freshly ground black pepper to taste
For the 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 ginger paste more or less, to taste
- 2 packages Shan chicken white karahi mix found in the Pakistani section of your grocery store
Instructions
For the wings
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the salt and pepper, seal, and shake 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.
