Creamy Buffalo Wings

By Lady Butterfly

Ingredients

• 8 teaspoons Buffalo-style hot sauce, preferably Tabasco brand
• 1/4 cup ketchup
• 1/4 cup mayonnaise
• 1 teaspoon horseradish
• 1 teaspoon Worcestershire sauce
• 2 teaspoons sugar
• Vegetable or canola oil, for frying
• 24 chicken wings, split, trimmed of excess fat and skin, wing tips removed
• 1/4 cup all-purpose flour (preferably Wondra) or rice flour

Preparation

Step 1

Combine the hot sauce, ketchup, mayonnaise, horseradish, Worcestershire sauce, and sugar in a food processor and process until smooth.

Preheat the vegetable oil in a deep-fryer to 350 degrees.*

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.



Recipe Details
Servings: 6
Cuisine: American

Notes and Substitutions:

*Note: 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.