Best Thai Buffalo Wings Recipes

THAI BUFFALO WINGS

Thai Buffalo Wings image

Spicy and slightly sweet with unique flavors.

Provided by Patrick McCreary

Categories Appetizers and Snacks Spicy

Time 1h20m

Yield 15

Number Of Ingredients 9

Ingredients

15 chicken wings
½ cup all-purpose flour
oil for deep frying
¼ cup butter
¼ cup hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chile-garlic sauce (such as Sriracha®)
½ teaspoon Thai red chile paste
2 tablespoons Asian sweet chile sauce (such as Mae Ploy® Sweet Chilli Sauce)
2 tablespoons honey

Steps:

Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
Pour the sauce over the chicken wings; stir to coat.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 7.2 g, Cholesterol 26.8 mg, Fat 14.1 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 4.1 g, Sodium 204.7 mg, Sugar 3.1 g

THAI SATAY STYLE BUFFALO WINGS

Thai Satay Style Buffalo Wings image

When I was small, mom would make chicken satay with peanut sauce for company. It was only for special occasions, but it was one of my favorite dishes. I just started making it for my family and realized why it was only for company, IT'S HARD TO PREPARE THE CHICKEN. Slicing it into thin ribbons is tough work, especially in a small kitchen. But if I were to use chicken wings...

Provided by Gunnar

Categories Chicken

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 19

Ingredients

15 chicken wings, cut the tips off and save for broth, then cut at the knuckle (to produce wingettes and drummettes) or 3 chicken breasts, sliced into thin strips
1 teaspoon ground cumin
2 tablespoons light soy sauce
1 teaspoon salt
4 tablespoons sesame oil
1 tablespoon curry powder
1 tablespoon ground turmeric
8 tablespoons coconut milk
3 tablespoons sugar
2 tablespoons oil
3 garlic cloves, finely chopped
1 tablespoon curry powder (I use Sing Kung Corp., Madras Curry Powder)
8 tablespoons coconut milk
1 cup chicken stock (Use about 3 wing tips boiled in a cup of water and a dash of salt) or 1 cup chicken broth (Use about 3 wing tips boiled in a cup of water and a dash of salt)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon lemon juice
4 tablespoons peanut butter
4 tablespoons dried breadcrumbs

Steps:

Cut or prepare the chicken; place aside.
Mix ingredients for the satay sauce. Place in a gallon size ziplock bag.
Add chicken into bag, and place into the fridge overnight.
If making satay, place the thinly sliced chicken on skewers (like if you were sewing the chicken on the skewer).
Use a long pan (like a 9x13 cake pan) in place of the ziplock bag, cover, and keep in fridge overnight.
Make the peanut sauce by mixing the stock, sugar, salt and lemon juice and setting aside.
Heat a pan with the oil.
Add garlic and cook till golden.
Add the curry powder and mix in well, cook for a couple of seconds.
Add the coconut milk, keep stirring and allow to cook for a second or two.
Stir in the stock mixture and cook for a minute or two.
Add peanut butter and bread crumbs, mix well and transfer to a dipping bowl.
Fire up the grill and cook chicken over hot coals.
After the chicken is cooked, eat chicken by dipping the skewed meat (or buffalo wings) into the peanut sauce.
Enjoy with sticky rice, and a cold brew.

Nutrition Facts : Calories 925.4, Fat 72.4, SaturatedFat 24.5, Cholesterol 143.3, Sodium 2019.8, Carbohydrate 29.1, Fiber 2.9, Sugar 15.8, Protein 43

THAI SATAY STYLE BUFFALO WINGS

Thai Satay Style Buffalo Wings image

Number Of Ingredients 19

Ingredients

15 pieces Chicken wings
1 teaspoon Ground cumin
2 tablespoons Light Soy Sauce
1 teaspoon Salt
4 tablespoons Sesame Oil
1 tablespoon Curry Powder
1 tablespoon Ground Tumeric
8 tablespoons Coconut Milk
3 tablespoons Sugar
2 tablespoons oil
3 cloves Garlic Cloves, finely chopped
1 tablespoon Curry Powder
8 tablespoons Coconut Milk
1 cup Chicken Stock
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Lemon Juice
4 tablespoon Peanut Butter
4 tablespoons Dried Breadscumbs

Steps:

Cut or prepare the chicken; place aside. Mix ingredients for the satay sauce. Place in a gallon size ziplock bag. Add chicken into bag, and place into the fridge overnight. If making satay, place the thinly sliced chicken on skewers (like if you were sewing the chicken on the skewer). Use a long pan (like a 9x13 cake pan) in place of the ziplock bag, cover, and keep in fridge overnight. Make the peanut sauce by mixing the stock, sugar, salt and lemon juice and setting aside. Heat a pan with the oil. Add garlic and cook till golden. Add the curry powder and mix in well, cook for a couple of seconds. Add the coconut milk, keep stirring and allow to cook for a second or two. Stir in the stock mixture and cook for a minute or two. Add peanut butter and bread crumbs, mix well and transfer to a dipping bowl. Fire up the grill and cook chicken over hot coals. After the chicken is cooked, eat chicken by dipping the skewed meat (or buffalo wings) into the peanut sauce. Enjoy with sticky rice, and a cold brew.