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RECIPE OF THE WEEK
Recipe of the Week for January 25-31, 1999
Bill's Buffalo Wing Roast Chicken
I really enjoy Buffalo Style Hot Wings when I'm out with friends for a beer. However, I started cutting down on them when I discovered that most places deep-fry their wings. That's too bad, because I think most people enjoy the hot wing sauce more than the crispiness of the chicken.
So, I thought about it for a while and came up with this recipe. I figured "Hey...if it will work with wings, why not a whole chicken?" So, here it is! It's the perfect meal for your Super Bowl get together. Its even better served with a raw vegetable plate and a ranch or blue cheese dressing dip.
Note: This recipe will create what I call a "medium sauce". If you want it hotter, cut down on the amount of butter/margarine. If you want it more mild, cut down on the amount of hot sauce.
1 Whole Chicken (1 1/2 - 3 lbs)
3 cloves of Garlic, chopped fine
One small onion, diced
1/4 cup of water
Salt
Buffalo Sauce:
1/4 cup of butter or margarine
3/4 cup louisiana style hot sauce (ie. Tabasco sauce)
Rinse the chicken under running cold water and remove any entrails. Rub the cavity of the chicken with salt, and some of the garlic and onion. Rub the rest of the garlic and onion on the outside of the chicken. Place in a covered dish in a 375 degree oven for 90 minutes, adding water after the first 30 minutes. When 60 minutes has elasped, baste the chicken with the Buffalo sauce mixture (see recipe below) and allow the chicken to roast uncovered. Baste often during the final 30 minutes of cooking. After 90 minutes, the chicken should be finished. Check with a meat thermometer to be sure.
Buffalo Sauce:
Melt the butter/ margarine in a saucepan under medium heat. When melted, stir in the hot sauce. Simmer for 10 minutes, stirring often.
Last week's recipe - Bill's Vegetable Marinara Pasta Sauce
