Creamy Buffalo Wings

Creamy Buffalo Wings
Staff Writer
Creamy Buffalo Wings

McIlhenny Company

Creamy Buffalo Wings

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

6
Servings
57
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Cholesterol
4mg
1%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
12mg
1%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Magnesium, Mg
5mg
2%
Phosphorus, P
22mg
3%
Selenium, Se
1µg
2%
Sodium, Na
287mg
19%
Water
16g
1%

Buffalo Wing Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Buffalo Wing Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Buffalo Wing Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.