Copycat Buffalo Wild Wings Thai Curry Wings

This copycat Buffalo Wild Wings Thai curry wings recipe packs all the heat and flavor we love in the original. Make your own and enjoy!

Prep Time5

Cook Time1 10

Total Time1 15

Servings:

Calories: 707kcal

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

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.

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.