Creamy Buffalo Wings Recipe


Nutrition

Cal/Serving: 556
Daily Value: 28%
Servings: 6

Low-Carb
Sugar-Conscious, Dairy-Free
Fat40g62%
Saturated9g46%
Trans0g0%
Carbs8g3%
Fiber0g1%
Sugars4g0%
Protein38g76%
Cholesterol161mg54%
Sodium494mg21%
Calcium29mg3%
Magnesium40mg10%
Potassium381mg11%
Iron2mg13%
Zinc3mg19%
Vitamin A404IU8%
Vitamin C8mg13%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg12%
Niacin (B3)13mg63%
Vitamin B61mg37%
Folic Acid (B9)20µg5%
Vitamin B121µg11%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K0µg1%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Creamy Buffalo Wings
McIlhenny Company

These buffalo wings are tossed in a hot and tangy glaze made with horseradish and Worcestershire sauce, it’s a safe bet that you won’t be able to eat just one. — Will Budiaman

5
Ratings4

INGREDIENTS

  • 8 teaspoons Buffalo-style hot sauce, preferably Tabasco brand
  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 1 teaspoon horseradish
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons sugar
  • Vegetable or canola oil, for frying
  • 24 chicken wings, split, trimmed of excess fat and skin, wing tips removed
  • 1/4 cup all-purpose flour (preferably Wondra) or rice flour

DIRECTIONS

Combine the hot sauce, ketchup, mayonnaise, horseradish, Worcestershire sauce, and sugar in a food processor and process until smooth.

Preheat the vegetable oil in a deep-fryer to 350 degrees.*

Toss the wings in a bowl with the flour. Fry the wings for 10 minutes or until golden and crispy. Remove from the fryer, drain, and transfer to a bowl. Toss the wings with desired amount of sauce.

Recipe Details

Servings: 6
Cuisine: American

Notes and Substitutions:

*Note: If you don’t have a deep fryer, as an alternative, fill a deep pot about 1/3 full with oil and place over medium heat until a frying thermometer reads 350 degrees.



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