Creamy Buffalo Wings

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.

Course Appetizer

Cuisine American

Keyword Buffalo wings, creamy

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 393kcal

Author Mike

Equipment

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.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
When done, place wings in a large bowl and add sauce. Toss to coat and serve.

For the sauce

Whisk all ingredients together.

Notes

Make extra sauce for dipping or serve with Ranch or blue cheese dressing on the side!

Nutrition