This copycat Buffalo Wild Wings Thai curry wings recipe is full of the citrusy, spicy, tropical flavors we love in the original. This simple recipe explodes with flavor in every bite.
These wings are some of my favorites to order from Buffalo Wild Wings. However, I’ve made so many copycat recipes, I knew I replicate them at home. And that’s what I did!
Buffalo Wild Wing Thai Curry Wings
This was inspired by my other Thai chicken recipe on this site, and pairs well with this amazing pasta salad recipe.
Ingredients
You’ll only need a few ingredients to make these delicious wings.
- Chicken wings
- Thai peppers
- Green Tabasco sauce
- Coconut milk
- Lime juice
- Plain yogurt
- Ginger paste
- Shan chicken white karahi mix
- Olive oil cooking spray
See the recipe card at the end of the post for quantities.
Instructions
It only takes a few simple steps to make these delicious wings. There’s a bit of prep, but nothing that takes too much time.
Step 1: Prep
Preheat the oven to 400 degrees. Finely chop the Thai peppers, then pound them with a mortar and pestle.
Step 2: Cook the Wings
Bake the chicken wings at 400F for 60 minutes on greased baking sheet covered in tinfoil.
Step 3: Make the Sauce
Combine the pounded Thai peppers with green Tabasco sauce, Karahi mix, lime juice, ginger paste, yogurt, and coconut milk and stir. Then reduce the sauce on medium-low heat in a saucepan until thickened.
Step 4: Coat the Wings
Add the wings and sauce to a bowl and mix thoroughly to coat the wings. Enjoy!
Hint: You can find the Shan karahi mix on Amazon or in your local market in the International or Indian or Pakistani section.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these Buffalo Wild Wings Thai curry wings.
- Greek Yogurt or Sour Cream – If you don’t have regular yogurt, you can use Greek yogurt or sour cream.
- Turkey Wings – For those who love big bites, try using turkey wings for this recipe.
- If you can’t find Thai peppers you can always substitute jalapeno peppers, serrano peppers or your favorite.
Variations
Want to personalize this Buffalo Wild Wings Thai curry wings recipe? Here are some of my tried and true tips for changing up this recipe.
- Topping – Make the sauce on its own and serve it over chicken breasts, chops, steak, and even fish.
- Dipping Sauce – Use this as a spicy dipping sauce with a kick.
If you love recipes like this, you may also enjoy this Buffalo Wild Wings Spicy Garlic Sauce or our Buffalo Wild Wings Honey BBQ Wings.
Equipment
It only takes a handful of equipment to make this easy recipe.
- Measuring spoons
- Mortar and pestle
- Saucepan
- Baking Sheet
- Bowl
- Spoon
Storage
Store these wings in an air-tight container in the refrigerator for 3 to 4 days. Unlike most chicken wing recipes, you can’t freeze these because of the yogurt in the recipe.
Tips
I have a few tips here that will help you make these wings the best they can possibly be. These are easy tips, so be sure to give them a look.
- NEVER touch your face when working with peppers.
- Wear gloves if possible when working with peppers and always wash your hands thoroughly after handling them.
- If you don’t have a mortar and pestle, just throw your Thai peppers in a food processor and give them a few pulses.
More Chicken Recipes
Do you like chicken? Here are some recipes you may also like to try.
FAQ
Do you have questions about these Buffalo Wild Wings Thai curry wings? Here are some of the most commonly asked questions about Buffalo Wild Wings Thai curry wings.
It’s a medium sauce. It’s not mild, but it won’t burn your tongue off.
You can store them for 3 to 4 days in the refrigerator.
You can freeze yogurt-based sauces if you plan to use them in another recipe. However, if you’re serving them as a dip or a coating like this, the texture change is too noticeable after defrosting.
Buffalo Wild Wings Thai Curry Wings
Ready to get cooking? Remember that you can print this recipe if you would like.
Copycat Buffalo Wild Wings Thai Curry Wings
Equipment
- saucepan
Ingredients
- 2 pounds chicken wings and drumettes raw, (8-12 wings per pound)
- 8-10 Thai peppers fresh, finely chopped, pounded in the mortar and pestle
- 2 tablespoons green Tabasco sauce
- ½ cup coconut milk or 4 oz
- 6 tablespoons lime juice
- 4 tablespoons plain yogurt
- 2 tablespoons ginger paste
- 1 pkg (1.4 oz) Shan chicken white karahi mix You can find the Shan karahi mix on Amazon or in your local market in the International or Indian or Pakistani section.
- Olive oil cooking spray
Instructions
- Grab a resealable bag and throw wings inside. Add enough oil to coat and dump on baking sheet covered in tinfoil. Sprinkle wings with salt and pepper. Bake the chicken wings at 400 degrees F for 60 minutes and golden brown.
- Get out and measure your ingredients.
- Pound the Thai green peppers (or whichever peppers you're using) and add the green Tabasco sauce until you achieve a sort of paste.
- Using a small saucepan, add the Karahi mix, lime juice, ginger paste, yogurt and coconut milk. Stir until incorporated.
- Place saucepan over medium heat to reduce and thicken the sauce. Stir regularly until reaches desired consistency.
- Remove your chicken wings from the oven and allow them to cool slightly. Place the wings in a a large, heat resistant bowl.
- Drizzle sauce on wings.
- Toss the wings in the sauce until coated.
- Serve immediately with some sauce to dip as well.
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