Creamy Buffalo Wings

Creamy Buffalo Wings

McIlhenny Company

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

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

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.

Notes

*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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