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Creamy Buffalo Wings

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Created by Chef Floyd Cardoz winner of Bravo’s Top Chef Masters Executive Chef and Partner of North End Grill, New York City​
  Hot sauce 8 Teaspoon (Tabasco brand, Buffalo Style)
  Ketchup 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Horseradish 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Sugar 2 Teaspoon
  Vegetable oil/Canola oil 2 Cup (32 tbs) (for deep frying)
  Chicken wings 2 Dozen
  Wondra flour/Rice flour 1⁄4 Cup (4 tbs)

Combine Tabasco brand Buffalo Style Hot Sauce, ketchup, mayonnaise, horseradish, Worcestershire sauce and sugar in a food processor and process until smooth.

Preheat vegetable oil in fryer to 350º F.

Makes 24 chicken wings.

Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of Creamy Buffalo sauce.

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Creamy Buffalo Wings Recipe