It's easy to do on your own. Classic buffalo sauce is just Frank's Red Hot and butter. Dip the parts of your rotisserie bird as you remove them for the best texture.
I have seen premade buffalo roast chicken at the deli plenty of times. But that's more uniform for slicing onto sandwiches, not the same as rotisserie meat.
Franks is a classic but anyone I know makes better buffalo sauce using Crystal hot sauce and butter. It's a bit less acidic. That deli counter buffalo roast chicken is weirdly good also.
Now, a few minutes before using the sauce, add a tablespoon of white vinegar.
2/3 Hot sauce
1/3 butter
Dash of garlic powder
Heat/warm on stovetop,
Good splash of white vinegar.
Good to go.
IDK but it's a good business idea..
Have you ever licked a buffalo?
A møøse once bit my sister.
I’m not going to kink-shame her.
Me too.
No, but I never really thought about it until now. I'm kinda epicurious.
How about a bison?
Nah, child free here.
I think a buffalo licked me once
I’ve only ever buffaled a buffalo
Plain ol cooked chicken doesn't hold sauce very well but the breading on deep fried wings does
That is a profound question I am not mentally or spiritually prepared to answer.
Damn you Tad Ghostal!
I uh. Hmmm. No... Yeah.
No, but wait, yeah?
Or no, yeah, that’s a no?
Uhhhh... Nes, It's a Yo.
I just... Well, I just don't know.
It's not too many more steps to turn your rotisserie chicken into buffalo chicken dip. I do it all the time as a keto option and eat it with a fork.
If you eat it with a spoon, it's a soup.
A rotisserie chicken just coated in buffalo sauce would be pretty bad. It works for wings, because the meat to sauce ratio is good. Other parts of the chicken don't work as well just being coated in sauce.
Maybe it's too messy to sauce it while on the rotisserie? Or it makes it gross if you marinate it in buffalo sauce due to the acidity and how long it cooks?
You’d put the sauce on after cooking. Like with wings.
Hmm, i have no idea what is buffalo sauce so i googled it, it sounds like a good coating for roasted chicken, like Ayam Percik, a Malaysian cuisine which they coat the chicken with the sauce and roast it, then coat it again before serving.
Might have to do this next time we get a chicken from Costco
I want to try the funny Zuck sauce but I live in the UK so they'd have to re-do their tagline. Over here it'd be pronounced "the source is the boss", which is just weird.
Mark? That you?
Nope. But this is my best suggestion if you don't want to make sauce.
It's easy to do on your own. Classic buffalo sauce is just Frank's Red Hot and butter. Dip the parts of your rotisserie bird as you remove them for the best texture.
I have seen premade buffalo roast chicken at the deli plenty of times. But that's more uniform for slicing onto sandwiches, not the same as rotisserie meat.
Franks is a classic but anyone I know makes better buffalo sauce using Crystal hot sauce and butter. It's a bit less acidic. That deli counter buffalo roast chicken is weirdly good also.
Now, a few minutes before using the sauce, add a tablespoon of white vinegar.
2/3 Hot sauce
1/3 butter
Dash of garlic powder
Heat/warm on stovetop,
Good splash of white vinegar.
Good to go.
IDK but it's a good business idea..
Have you ever licked a buffalo?
A møøse once bit my sister.
I’m not going to kink-shame her.
Me too.
No, but I never really thought about it until now. I'm kinda epicurious.
How about a bison?
Nah, child free here.
I think a buffalo licked me once
I’ve only ever buffaled a buffalo
Plain ol cooked chicken doesn't hold sauce very well but the breading on deep fried wings does
That is a profound question I am not mentally or spiritually prepared to answer.
Damn you Tad Ghostal!
I uh. Hmmm. No... Yeah.
No, but wait, yeah?
Or no, yeah, that’s a no?
Uhhhh... Nes, It's a Yo.
I just... Well, I just don't know.
It's not too many more steps to turn your rotisserie chicken into buffalo chicken dip. I do it all the time as a keto option and eat it with a fork.
If you eat it with a spoon, it's a soup.
A rotisserie chicken just coated in buffalo sauce would be pretty bad. It works for wings, because the meat to sauce ratio is good. Other parts of the chicken don't work as well just being coated in sauce.
Maybe it's too messy to sauce it while on the rotisserie? Or it makes it gross if you marinate it in buffalo sauce due to the acidity and how long it cooks?
You’d put the sauce on after cooking. Like with wings.
Hmm, i have no idea what is buffalo sauce so i googled it, it sounds like a good coating for roasted chicken, like Ayam Percik, a Malaysian cuisine which they coat the chicken with the sauce and roast it, then coat it again before serving.
Might have to do this next time we get a chicken from Costco
I want to try the funny Zuck sauce but I live in the UK so they'd have to re-do their tagline. Over here it'd be pronounced "the source is the boss", which is just weird.
Mark? That you?
Nope. But this is my best suggestion if you don't want to make sauce.