Creamy Buffalo Wings

Creamy Buffalo Wings
3.8 from 6 ratings
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
  • 8 teaspoon buffalo-style hot sauce, preferably tabasco brand
  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 1 teaspoon horseradish
  • 1 teaspoon worcestershire sauce
  • 2 teaspoon 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
  1. Combine the hot sauce, ketchup, mayonnaise, horseradish, Worcestershire sauce, and sugar in a food processor and process until smooth.
  2. Preheat the vegetable oil in a deep-fryer to 350 degrees.*
  3. 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.