There’s a place in NYC I first went to years ago in 1997. It’s in Greenwich Village and called ‘Down the Hatch’. It’s a real NYC college bar institution aka; dark, grungy, ‘dive bar’ style (the sort I love but this place really does attract a college age clientele so I don’t really go there much anymore when in NYC ~ last time I was there 2 years ago, I felt really old *sigh*) but they still produce the most amazing buffalo wings EVER.

Wings might have gotten a tad more ‘gourmet’ since 1997, but I still adore that; sour, vinegary, spicy, sweet flavour that is ~ the classic American buffalo chicken wing. I’ve always wondered what the heck is in the recipe and after a bit of experimentation, this is my take on buffalo chicken sauce, albeit for a whole chicken. Being never one to like blue cheese all that much, I confess I really do like it when paired with buffalo sauce, so I felt it fitting to try out a creamy mash with a little blue cheese thrown in. The key with this dish in keeping the chicken really moist, is to marinade it over night and keep basting it as it’s cooking.

One Response to “Buffalo roast chicken”

  1. May 12, 2013 at 3:18 am

    Hi Katy,

    Greetings from Ireland. Can’t wait to try out this recipe. How do you think it would work if I spatchcock the bird? I just find it easier to get marinades to work on them that way and it is easier to cut up too.

    Fíona

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