Creamy Buffalo Wings

Serving Size: 6

These buffalo wings are tossed in a hot and tangy glaze made with horseradish and Worcestershire sauce, it’s a safe bet that you won’t be able to eat just one.


  • 8 tsp Buffalo-style hot sauce, preferably Tabasco brand
  • 0.25 cup ketchup
  • 0.25 cup mayonnaise
  • 1 tsp horseradish
  • 1 tsp Worcestershire sauce
  • 2 tsp sugar
  • vegetable or canola oil, for frying
  • 24 chicken wings, split, trimmed of excess fat and skin, wing tips removed
  • 0.25 cup all-purpose flour (preferably Wondra) or rice flour


1. Combine the hot sauce, ketchup, mayonnaise, horseradish, Worcestershire sauce, and sugar in a food processor and process until smooth.
2. Preheat the vegetable oil in a deep-fryer to 350 degrees.*
3. Toss the wings in a bowl with the flour. Fry the wings for 10 minutes or until golden and crispy. Remove from the fryer, drain, and transfer to a bowl. Toss the wings with desired amount of sauce.


Notes and Substitutions:
If you don’t have a deep fryer, as an alternative, fill a deep pot about 1/3 full with oil and place over medium heat until a frying thermometer reads 350 degrees.


Image Credit: McIlhenny Company