Visit my other site, For The Wing, for all things chicken-wing!
These creamy Buffalo wings were fantastic — they vanished quickly. This recipe is a simple twist on the classic Buffalo wing: all the familiar spicy heat but with a richer, creamier sauce. The result is irresistibly tasty and perfect for finger food.
I cooked these on a Vortex insert in my Weber Performer grill. The Vortex focuses charcoal heat into a ring that you surround with the wings, producing crisp, flavorful wings in about 30 minutes. I let the wings cool only slightly, then tossed them with the creamy Buffalo sauce — and then proceeded to eat far too many. You’ll understand why once you try them.
I store homemade sauces in squeeze bottles. If refrigerated, let the sauce sit for 30–60 minutes to come to room temperature before using. Cold sauce on hot food doesn’t give the best texture or flavor.
Also try my Buffalo supreme wings — another excellent take on the classic recipe.
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Creamy Buffalo Wings
Equipment
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Mixing Bowl
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Whisk
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for broth
- 2 tablespoons vegetable oil
- Your favorite wing seasoning I used a spicy poultry rub
For the sauce
- 3 tablespoons Frank’s RedHot Buffalo wing sauce
- ¼ cup ketchup
- ¼ cup mayonnaise
- 1 teaspoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 2 teaspoons sugar
Instructions
For the wings
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Place wings into a large resealable bag.
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Add the oil and toss to coat.
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Add the seasoning rub, toss to coat, and seal the bag.
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Refrigerate for 1–3 hours to let the flavors develop.
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Cook the wings however you prefer — grill, smoker, deep fryer, or oven — until crisp and cooked through.
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When the wings are done, place them in a large bowl, add the sauce, toss to coat, and serve immediately.
For the sauce
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Whisk all sauce ingredients together until smooth and well combined.
Notes
Nutrition
Nutritional values are approximate.