Introduction: Buffalo Roasted Chicken
Few things capture a spicy food addict's attention like a whole roasted chicken covered in Buffalo wing sauce. Over the years, I have come across many recipes and methods for preparing this, and I believe this is the best way to get a crispy, spicy skin with tender, juicy, and flavorful meat. I hope you enjoy this as much as I do.
- 1 whole roasting chicken
- 1 cup of your favorite wing sauce (homemade or bottled)
- 1 tsp black pepper
Step 1: Prep and Inject
Preheat oven to 350 degrees Fahrenheit. If your oven has a convection bake feature, use it, your skin will be crispier.
Rinse off the chicken and pat dry, taking care to remove the package of offal from the inside of the bird. Truss the chicken as you normally would (I just tie the legs together and fold the wings under). Place the chicken on a roasting rack in a roasting pan (for chickens I actually use a lasagna pan, since it is the perfect size and is less of a pain to clean).
Mix the pepper into the wing sauce and fill a marinade injector with the mixture. Inject wing sauce into the chicken by inserting the injector, then gently pushing on the plunger as you slowly withdraw the needle. I usually make four injections. Two on the side of each breast towards the breastbone, two underneath each breast, and two in the thigh (as shown in the picture).
Step 2: Brush
Brush about 1/4 cup of wing sauce over the outside of the chicken and underneath the skin, particularly on the breasts. Don't worry if it looks a bit sparse, more will be brushed on later.
Step 3: Roast
Place the chicken in the 350 degree Fahrenheit oven for 2 hours. After two hours, check the internal temperature with a thermometer by inserting it into the thickest part of the thigh, as shown. It should be about 160 degrees Fahrenheit. Brush chicken with a liberal amount of wing sauce and return to the oven for about 30 minutes. Check the temperature. The chicken will be done when the temperature is above 165 degrees Fahrenheit.
Remove from oven and plate. I like to serve mine with steamed amaranth and fresh vegetables with ranch dip.
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