Best 4 Thai Buffalo Wings Recipes

Buffalo wings are famous American cuisine that has been relished all around the world. The classic flavor of spicy vinegar based sauce coated on crispy fried chicken wings is appealing to all. But today, we are going to present a spicy Thai twist to this classic recipe where we are going to use the famous Sriracha sauce, along with some other Thai spices, to make a luscious Thai chili sauce. These Thai buffalo wings are also tossed in a flavor-packed, creamy blue cheese dressing for an extra punch of flavor. So let's get started!

Let's cook with our 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 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

THAI CHICKEN WINGS

Thai Chicken Wings image

My mother introduced me to this recipe and it is wonderful! So easy and delicious, a perfect spicy appetizer!

Provided by Lauren Billings

Categories Appetizers and Snacks Spicy

Yield 10

Number Of Ingredients 9

Ingredients

5 pounds frozen chicken wings
1 cup chicken broth
½ cup white sugar
¼ cup fish sauce
¼ cup crushed garlic
¼ cup finely chopped jalapeno chile peppers
2 tablespoons cornstarch
3 teaspoons paprika
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

Nutrition Facts : Calories 230.9 calories, Carbohydrate 13.3 g, Cholesterol 47.6 mg, Fat 12.5 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 485.2 mg, Sugar 10.4 g

Tips:

To achieve crispy wings, ensure they are thoroughly dried before frying.
Use a deep fryer or a large pot with at least 3 inches of oil for deep frying. Overcrowding the wings will result in soggy wings.
Maintain the oil temperature between 350°F (175°C) and 375°F (190°C) for optimal frying results.
Fry the wings in batches to prevent overcrowding and ensure even cooking.
Avoid overcooking the wings, as this will make them dry and tough. Cook until the internal temperature reaches 165°F (74°C) for safe consumption.
For a more intense flavor, marinate the wings in a mixture of Thai spices, fish sauce, and lime juice for at least 30 minutes before frying.
Serve the wings immediately after frying, accompanied by your favorite dipping sauce for the best taste and texture.

Conclusion:

Thai Buffalo Wings offer a unique and flavorful twist on classic buffalo wings, combining the bold flavors of Thai cuisine with the spicy heat of buffalo sauce. Whether you prefer traditional buffalo sauce or a combination of sweet, sour, and spicy flavors, these wings are sure to tantalize your taste buds. Experiment with different dipping sauces to complement the wings and enhance the overall dining experience. Remember to follow the tips mentioned above to achieve crispy, flavorful, and perfectly cooked wings that will impress your friends and family. Enjoy this delicious and easy-to-prepare appetizer or main course, perfect for parties, game days, or a satisfying meal anytime.