Category: Copycats

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 wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings

Check out my always-growing list of favorite store-bought wing sauces and seasonings.

Print Recipe

Copycat Buffalo Wild Wings Thai Curry Wings

I could just lick the sauce off the wings. It's so good!

Prep Time1 hr

Cook Time45 mins

Course: Appetizer

Cuisine: American

Servings: 6

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
• 5 ounces green pepper Tabasco sauce
• 8 ounces 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.
• 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.
• 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.