First, in a resealable bag, add the wings along with oil, salt, and pepper. Shake the bag vigorously, so the wings get covered with marinade. Then, refrigerate the wings for about 2-3 hours.
Then, take the wings out of the refrigerator. For frying the, pour the canola oil into a large skillet and heat it to a temperature of 375℉.
Place the wings gently into the oil and fry them for 5 minutes from each side. When they turn golden brown from both sides and are cooked perfectly, take them out using a slotted spoon. Drain the excess oil on paper towels.
While you are frying the wings, place a saucepan on heat as well. Pour the coconut milk, lime juice, and yogurt into the saucepan.
Also, add the Thai pepper paste, green pepper sauce, ginger paste, and the Shan spice mix to the saucepan and mix them to combine.
Keep stirring the curry until it comes to a boil. Then, simmer it and cook until it becomes thick and smooth.
After that, remove the saucepan from heat and add the wings into the curry. Toss them so that they get covered perfectly with the curry.
Your delicious Thai curry wings are ready, just like the ones at Buffalo Wild Wings.