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!
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
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.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
