Buffalo Wild Wings Thai Curry Recipe

Buffalo Wild Wings Thai curry wings get their pull from a sweet, spicy coconut curry sauce that clings to crispy skin instead of dripping off. This version bakes the wings instead of frying them, so you get the same sticky-glossy finish with a lot less mess.

It comes together in about an hour, most of which is hands-off oven time, so it’s an easy one to make on a weeknight when you want something that tastes like takeout.

Why I Love This Recipe

The wings come out of the oven genuinely crisp, no fryer needed, because a light dusting of baking powder dries out the skin as it bakes.

The sauce is where this one wins me over. Coconut milk mellows the red curry paste while the fish sauce and brown sugar pull it toward sweet and salty at the same time, so every bite has some pull between the two.

I make this when I want wings but don’t want my kitchen smelling like oil for two days.

Recipe Ingredients

• 2 lbs chicken wings – split into flats and drums, pat very dry before cooking
• 2 tbsp baking powder – the trick to crisp, dry-brined skin without frying
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil – for sautéing the curry base
• 2 tbsp red curry paste – Thai brand if you can find one, it’s more concentrated
• 1 cup full-fat coconut milk – full-fat gives the sauce body, light will thin it out
• 3 tbsp brown sugar
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 cloves garlic – minced
• 1 tsp fresh ginger – grated
• 1 tbsp lime juice
• 1 tsp sriracha – more or less depending on how much heat you want
• 2 tbsp chopped cilantro – for garnish
• 1 lime – cut into wedges, for serving

Variations / Substitutions

• Protein swap – Boneless chicken thighs work well if you’d rather skip the bones; cut into chunks and roast at 425°F (220°C) for about 20 minutes before tossing in sauce.
• Sweetener swap – Honey can stand in for the brown sugar for a slightly stickier glaze.
• Herb swap – Fresh Thai basil instead of cilantro gives the finished wings a more anise-like note.
• Heat level – Add a sliced Thai chili or an extra teaspoon of sriracha if you want real heat instead of a background warmth.
• Acid swap – Rice vinegar can replace the lime juice if that’s what you have open.
• Dairy-free note – This recipe is already dairy-free since coconut milk is the only creamy element. If you liked these, you’ll probably like Honey Sriracha Wings too.

How To Make Thai Curry Wings

Step 1: Crisp the Wings

Preheat your oven to 425°F (220°C). Pat the 2 lbs chicken wings completely dry with paper towels, then toss them in a bowl with 2 tbsp baking powder, 1 tsp salt, and 1/2 tsp black pepper until every piece is coated. Spread them in a single layer on a wire rack set over a baking sheet and bake for 40 to 45 minutes, flipping once at the halfway mark.

The baking powder pulls moisture to the surface as it cooks, which is what gives you that shatter-crisp skin without any oil frying. By the end, the skin should look tight, dry, and golden brown, with no pale or rubbery patches left.

Don’t skip patting the wings dry at the start. Wet skin steams instead of crisping, and that’s the most common reason baked wings turn out soft.

Step 2: Simmer the Curry Sauce

While the wings bake, heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add 2 cloves minced garlic and 1 tsp grated ginger and stir for about 30 seconds until fragrant, then stir in 2 tbsp red curry paste and cook for another minute to wake up the spices.

Pour in 1 cup coconut milk, 3 tbsp brown sugar, 2 tbsp fish sauce, and 1 tbsp soy sauce. Bring it to a gentle simmer and let it cook for 6 to 8 minutes, stirring now and then, until it thickens enough to coat the back of a spoon.

The sauce should turn a deep orange-red and smell rich, almost nutty, from the curry paste toasting. If it looks thin after 8 minutes, give it another minute or two, it will thicken more as it cools slightly too.

Step 3: Toss the Wings in Sauce

Stir 1 tbsp lime juice and 1 tsp sriracha into the finished sauce off the heat. Once the wings come out of the oven, transfer them straight into a large bowl and pour the warm sauce over top.

Toss everything together with tongs or a big spoon until every wing is glossy and evenly coated. Work quickly here while the wings are still hot, they take on the sauce better and the glaze sets into a light sticky coat instead of just sitting on top.

Step 4: Garnish and Serve

Pile the glazed wings onto a serving platter while they’re still warm. Scatter 2 tbsp chopped cilantro over the top and tuck a few lime wedges around the edge for squeezing.

The sauce should look glossy and cling to the ridges of each wing, with a few flecks of curry paste visible. Serve them right away while the skin is still crisp underneath that glaze.

Recipe Tips

• Dry the wings twice: once with paper towels before seasoning, and check again before baking if they’ve been sitting out. Excess moisture is the enemy of crisp skin here.
• Use a wire rack, not a bare baking sheet. Air needs to move under the wings for the fat to render evenly on all sides.
• Taste the sauce before tossing. Curry pastes vary a lot in saltiness and heat by brand, so adjust the sriracha or a pinch of salt to match.
• Leftover sauce keeps well on its own for about a week in the fridge, so it’s worth doubling the sauce batch if you want extra for dipping.

Bake times shift a little depending on wing size, so use this as a guide and check for that tight, golden skin as your real cue.

Wing Size	Oven Temp	Bake Time
Small/party wings	425°F (220°C)	35 to 40 minutes
Standard wings	425°F (220°C)	40 to 45 minutes
Jumbo wings	425°F (220°C)	45 to 50 minutes

How To Store

Refrigerate: Store leftover wings in an airtight container in the fridge for up to 3 days. The sauce will thicken as it chills, that’s normal.

Reheating: Reheat in a 400°F (200°C) oven for about 10 minutes to bring some crispness back. A microwave works in a hurry but the skin will turn soft.

What To Serve With Thai Curry Wings

Steamed jasmine rice is the easy pick since it soaks up any extra sauce pooling on the plate. A quick cucumber salad with rice vinegar cuts through the richness of the coconut milk and gives you something cool to alternate bites with. If you want a full spread, crispy spring rolls add crunch that the soft, glazed wings don’t have on their own.

Frequently Asked Questions

Can I make these in an air fryer instead of the oven?

Yes, air fry at 380°F (193°C) for about 22 to 25 minutes, shaking the basket halfway. You’ll get similarly crisp skin in less time since the air fryer circulates heat more directly.

Can I use frozen wings for this recipe?

Thaw them fully first and pat very dry. Wings cooked from frozen release too much water as they bake and won’t crisp up properly.

What’s the difference between red and green curry paste here?

Red curry paste gives a milder, sweeter background heat that matches the BWW flavor closest. Green curry paste is spicier and more herbal, so it will shift the flavor noticeably if you swap it in.

Can I double this for a party?

Yes, just bake the wings in two batches so they stay in a single layer on the rack. Crowding the pan traps steam and keeps the skin from crisping.