Best 2 Thai Buffalo Wings Recipes

Are you looking for a fiery and flavorful appetizer or game day snack? Look no further than Thai Buffalo Wings! These wings combine the classic buffalo sauce with a unique Thai twist, creating an unforgettable taste experience. Get ready to tantalize your taste buds with a symphony of flavors that blend the heat of chili peppers with the aromatic and tangy notes of Thai cuisine. In this article, we'll provide you with two irresistible recipes for Thai Buffalo Wings: a traditional version and a vegan alternative made with plant-based ingredients. Both recipes are easy to follow and guarantee crispy, juicy wings coated in a mouthwatering sauce that will leave you craving more. So, gather your ingredients, fire up your kitchen, and let's embark on a culinary journey to create the ultimate Thai Buffalo Wings experience!

Here are our top 2 tried and tested recipes!

THAI BUFFALO WINGS

Thai Buffalo Wings image

Make and share this Thai Buffalo Wings recipe from Food.com.

Provided by sexymommalucas

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 tablespoons vegetable oil
1 lb chicken wings
1 teaspoon finely chopped garlic
1 cucumber, peeled, halved, seeded and thinly sliced
1/2 bell pepper, cut into cubes
1/3 cup canned pineapple chunk
1/4 cup maggi sweet chili sauce
2 tablespoons water

Steps:

HEAT oil in large skillet or wok over medium-high heat. Add chicken wings; fry until golden brown. Remove wings from skillet.
Remove all but 2 tablespoons oil from skillet. Add garlic; cook for 20 seconds. Stir in cucumber, bell pepper, pineapple, sweet chili sauce and water.
Bring to a boil; add wings back to skillet. Cook for 1 minute to heat through.

Nutrition Facts : Calories 424.1, Fat 35.3, SaturatedFat 7.3, Cholesterol 87.4, Sodium 85.3, Carbohydrate 5.3, Fiber 0.8, Sugar 3.2, Protein 21.6

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

Tips:

Choosing the Right Wings: Select fresh, plump chicken wings with evenly distributed meat. Avoid wings with bruises or discoloration.
Proper Wing Preparation: Before cooking, pat the wings dry with paper towels to remove excess moisture, ensuring a crispy skin.
Spice it Up: Adjust the amount of chili paste, cayenne pepper, and red pepper flakes according to your preferred spice level. For a milder version, reduce the quantity; for a spici er kick, add more.
Frying Technique: Maintain a consistent oil temperature between 350°F and 375°F. Use a deep fryer or a large pot with a wire rack to avoid overcrowding the wings. Fry them in batches to prevent the oil temperature from dropping.
Achieving the Perfect Crisp: Fry the wings until they are golden brown and crispy on all sides. Double-frying is recommended for extra crispiness: fry the wings once, let them cool slightly, then fry them again for a few minutes.
Making the Irresistible Sauce: Combine melted butter, brown sugar, chili paste, cayenne pepper, red pepper flakes, garlic powder, ginger powder, and salt in a saucepan. Bring the mixture to a simmer, stirring constantly. Add rice vinegar and cornstarch slurry, stirring until the sauce thickens slightly.
Coating the Wings: Toss the fried wings in the prepared sauce while they are still hot. This ensures that the sauce adheres perfectly to the crispy wings.
Garnish and Serve: Garnish the sauced wings with chopped cilantro and green onions for an extra layer of flavor and visual appeal. Serve the wings immediately, accompanied by your favorite dipping sauces and sides.

Conclusion:

Thai Buffalo Wings combine the bold flavors of Thai cuisine with the classic American dish. The combination of chili paste, cayenne pepper, and red pepper flakes delivers a perfect balance of heat and spice. Double-frying the wings results in an irresistibly crispy exterior, while the homemade sauce adds a tangy, sweet, and slightly spicy kick. These wings are sure to be a hit at your next party or gathering. So, gather your ingredients, crank up the heat, and get ready to enjoy this unique and flavorful twist on a timeless favorite!