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.
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
- 1/4 cup ketchup
- 1/4 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.