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Visit my other site, For The Wing, for all things chicken-wing!
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.
I cooked the wings on my Vortex insert, 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 Buffalo supreme wings. They’re another great take on the classic recipe.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Creamy Buffalo Wings
Ingredients
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
- 2 tablespoons vegetable oil
- Your favorite wing seasoning I used our Fire-Eater rub
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
- Place wings into a large resealable bag.
- Add the oil and toss to coat.
- Add rub, toss to coat and seal.
- Refrigerate for 1-3 hours.
- When done, place wings in a large bowl and add sauce. Toss to coat and serve.
For the sauce
- Whisk all ingredients together.
Nutrition
Nutritional values are approximate.
