Copycat Buffalo Wild Wings Thai Curry Wings

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

Course Appetizer

Cuisine American

Keyword Asian wings, curry, wings

Prep Time 1

Cook Time 45

Servings

Calories 559kcal

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

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

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.

The sauce is worth the effort.