I’m not required to pick a favorite, but this is my favorite wing sauce from Buffalo Wild Wings. The right amount of spiciness, a hint of coconut and a bit of curry. I could drink this sauce right out of the bottle. Buffalo Wild Wings Thai Curry Wings sauce is fantastic on wings, and it’s also great on ribs, chicken sandwiches, and it makes a great sauce for dipping chicken nuggets.
I’m a big fan of curry flavors. And aromas. And this sauce has both. There’s no mistaking wings that are covered in Buffalo Wild Wings Thai Curry Wings sauce. You won’t take a taste and find yourself wondering… “Is that curry I taste?”. There’s no question about it.
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!
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.
Oh yes! The Thai Curry wing sauce from Great Value is exactly what I was looking for. That unique curry flavor. Great spiciness. It’s finger-licking good and then some. I found myself craving more and more, wishing I’d made a lot more wings for my lunch!
You can use Great Value’s Thai Curry wing sauce on much more than wings, though you could just use it on wings and be more than happy! It’s also a great dipping sauce for chicken nuggets or tenders. Mix it in with cooked rice. Or noodles. Slather it on roasted chicken. It’s a great all-around Thai curry sauce and it’s priced right!
