This copycat of the Ranch dressing from Wingstop absolutely blew me away. Not only did it make for the perfect wing-dipping sauce, it was fantastic on salads. And for vegetable dippin’. This is one delicious Ranch dressing. Crazy delicious.
This is when I usually say things like “next time I’ll….” or “this recipe would be better if…”. Well, not this time. I wouldn’t change a thing about this copycat Wingstop Ranch dressing. The perfect taste and the perfect consistency, it’s my go-to homemade Ranch.
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.
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.
Ok, time to fess up. If I was forced to choose my favorite wing sauce at Buffalo Wild Wings, spicy garlic would be it. The BW3 website says the sauce is ‘spicy and garlicky’ and that’s exactly what this copycat of the restaurant sauce is. Same great flavors, same great heat. Lick-your-fingers good.
I so love this copycat Buffalo Wild Wings spicy garlic wings sauce. It’s still Buffalo-sauce like, but with a nice twist making it just different enough but still familiar. The sauce keeps for a bit, so I didn’t hesitate to double the recipe. This sauce is good on grilled chicken or pork wings too.
