I’ve had numerous requests for a Buffalo Chicken wings recipe over the years and for one reason or the other it was never shared. I guess it could be a combination of it not being “Caribbean” (my recipes tends to be Caribbean focused) and the fact that I didn’t have a broader outlet like ChrisDeLaRosa.com to share it on. So here goes…
For this buffalo chicken you’ll need…
1 whole chicken
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon Caribbean Green Seasoning
Buffalo wing sauce:
3/4 cups hot sauce (Franks Hot)
4 tablespoon butter
2 birds eye pepper (bird pepper or birds eye chili)
1/2 teaspoon sugar
Note: I’ll stray from the typical Buffalo Wing Sauce recipe a bit (explained in the video below) and I’m using whole chicken instead of wings as it was cheaper in the grocery store. But you can fry or roast your wings and toss them in the Buffalo Sauce if you so desire.
Season and marinate the chicken with the salt, black pepper and Caribbean Green Seasoning and drizzle on some olive oil to coat the chicken and to help them not stick on your baking tray.
“The Chickens Look As If They are Dancing”
The method of removing the backs off the chicken, so they can rest flat on the baking tray, is called spatchcock. It means the chicken will roast more evenly and much faster than if they were kept whole. In this Simple Oven Roasted Chicken recipe I share the technique I used to spatchcock the chicken.
Place the chicken in a preheated 400 F oven on the middle rack and cook for about 35 mins (depends on how big your chicken are – I used 2.5 lb birds). As they roast we should get to making the Buffalo Sauce.
In a sauce pan melt the butter on medium heat, then add the chopped scallions and birds eye pepper and simmer for 2 minutes. Then add the hot sauce and balance things off with the sugar. Cook for 2 minutes then we’re ready.
Remove the chicken and baste with the now prepared Buffalo Sauce and place back in the oven for 5 minutes.
Turn the heat up to broil (about 525 F), hit the chicken another coat of the sauce and back in the oven to crisp up and get that lovely golden color.
Do keep an eye on things as the high heat from broiling can cause it to burn very fast. I rotated the roasting pan in my oven as I know there are some ‘hot-spots’ and I wanted to get an even color. It took about 4-5 minutes. Allow to cool, cut into pieces and serve. The 2nd chicken you see in the images was done in a BBQ sauce.