The first time I tried the Buffalo Wild Wings 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 with this copycat Buffalo Wild Wings Thai curry wings!
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. It’s what makes this copycat Buffalo Wild Wings Thai Curry wings so special.
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.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
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 over 100 homemade wing recipes, including sauces and seasonings!
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
For the sauce
- 12-24 Thai peppers see my note
- 5 ounces green pepper Tabasco sauce
- 8 ounces lite coconut milk
- ½ cup lime juice
- ½ cup non-fat plain yogurt
- ¼ cup ginger paste more or less, to taste
- 2 packages Shan White Karahi mix found in the Pakistani section of your grocery store
Instructions
For the wings
- 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.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
