Copycat Buffalo Wild Wings Thai Curry Wings

Thai Curry Wings

My wife and I both love love love Buffalo Wild Wings.  We will almost always say yes if the other asks about going for their Tuesday night special on wings.  I usually go for the parmesan garlic and or the Thai Curry with the bone-in.  They sell the sauce, but in this recipe, I replicate the flavor as closely as I can with my recipe.  The color is different, and it doesn't look the same in texture either, but it tastes fantastic!

Savory Hot Chicken Wings in The Sauce

The idea of how I would possibly recreate this flavor started when we were eating at BWW.  My wife stated that the Thai curry wings tasted more like Indian curry to her; being Thai, I trusted her and had the same thought myself.  One of my Pakistani patient's mom a while back always cooked while I worked with her son.  The smells were so insanely good I asked her how I could make it.  She directed me to the Indian market and showed me the box for the Shan spice mixes.  She showed me that they have the instructions on the back.  I keep them in our pantry constantly now.

I could not place which Indian/Pakistani recipe BWW's Thai Curry Wings reminded me of.  The ones I remember were nothing like that flavor, so I just took a shot in the dark.  I made this recipe below and the sauce before adding oil was almost dead on for flavor.  I just replicated what I did in the recipe below but then stop after mixing the ingredients.  You will see what I mean below.

Pakistani White Karahi Thai Fusion Chicken

What I did was very simple.  As I stated earlier, the instructions are on the box.  I followed the instructions on the box switching out the green chilies for Thai chilies.  I also added some coconut milk as Thai recipes tend to have them and some green tabasco to go with the lime.  The Karahi recipe calls for lemon juice, but I like the lime better.  I added some green tabasco too because that stuff makes everything better and goes well with the tang of the lime.

Baking the chicken wings

We baked our wings because baking is healthier than frying.   We bought a 3 pounds container of raw chicken wings unflavored at Aldi for $6 and change.  The package said to cook them in the oven until they reach 180 degrees.  To do that we cooked them at 450 for 55 minutes on a cookie sheet until they were dried out a bit and a little crispy.

Making the Sauce

For the sauce, you just follow the instructions on the Shan Karahi white mix box.  If you have an Indian market near you, you will want to buy the other ingredients while you are there because many aren't available at other stores.  The ginger paste, for example, is hard to find elsewhere.  Indian markets often even have fresh Thai peppers in the produce section.   Some of the healthier ingredients that are substitutable have come from markets other than Indian markets.  You can grab a low-fat version of yogurt anywhere.

Thai Curry Wing sauce

Some Thoughts on the Health Value of this Recipe

White meat chicken is a healthier and often less expensive option to other meats.  These have the skin on so there is a bit of fat.  You may want to be a purist and remove it, but for our recipe, we left it on for better or for worse.  The sauce itself doesn't have much bad stuff in it.  I didn't calculate the sodium content; you're welcome to do it if you want and leave the result in the comments.  Otherwise, as always just let us know what you think in the comments.  Always check with your health care provider of choice if you are concerned about your specific health-related dietary needs.

Ingredients:

Thai Curry Wings Ingredients

• 3 pounds raw, unflavored chicken wings
• 6-12 finely chopped fresh Thai peppers pounded in the mortar and pestle
• 2 tablespoon green Tabasco
• ½ 8 oz can lite coconut milk
• 6 tablespoon lime juice
• 4 tablespoons non-fat yogurt
• 2 tablespoons of ginger paste
• 1 package Shan chicken white karahi mix
• Olive oil cooking spray

Instructions:

1. Heat the oven to 450 degrees.
2. Oil a cookie sheet and place the wings evenly across it spraying the top of the wings with the olive oil cooking spray.
3. Cook the wings until 180 degrees, checking with a food thermometer.  It took 55 minutes for ours.

• For the sauce 
  1.  Pound the Thai green peppers and add the green Tabasco.
     

     Pounding Peppers

  2.  Add in the Karahi mix, lime juice, ginger paste, chicken and yogurt and ½ can of coconut milk and stir.
  3. Place the mix into a saucepan and heat on low to medium low to reduce and thicken the sauce.
  4. Add the wings to the sauce mix and mix thoroughly to cover the wings.
     

     Mixing in the wings

  5. Serve immediately with a dressing of your choice and vegetables such as carrots and celery.

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  Copycat Buffalo Wild Wings Thai Curry Wings

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