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Oh man, what great wings these creamy Buffalo wings were. They disappeared in no time at all. They’re a simple take on the traditional Buffalo wing, with the same great spicy heat, but with a creamier sauce. Flat-out delicious and definitely finger-licking fantastic.
A Great Twist on the Classic Sauce
I cooked the wings on my Vortex, which I use on my Weber Performer grill. The Vortex concentrates the heat from the charcoal into a circle, which you then surround with the wings. The chicken wings cook up super tasty and crisp in just over 30 minutes. I let them cool only slightly then tossed them with the creamy Buffalo wing sauce. And then I went to town on them. It was almost embarrassing, but you’ll understand once you try them.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
- Leak-proof Cap: Our condiment squeeze bottles are…
- Food-Grade BPA-Free Plastic: Durable squirt…
Also try my New Orleans not wings. They’re my take on Nashville hot wings, New Orleans style!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Creamy Buffalo Wings
Equipment
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
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
- Toss wings in sauce before serving. Click here for our guide on how to sauce your wings.
For the sauce
- Whisk all ingredients together.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more