Buffalo Roast Chicken Recipes

Steps:

• Preheat oven to 350 degrees.
• Sprinkle chicken with salt and paprika. Place on rack in a roasting pan.
• Chicken should roast for 2 to 2 1/2 hours until a meat thermometer registers 180 degrees when inserted in the thickest part of the thigh. Avoid touching the thigh bone when checking the temperature.
• While chicken is cooking, combine the butter, hot pepper sauce, vinegar, garlic powder, and cayenne in a small bowl.
• Brush this mixture over the chicken several times during the last 20 minutes of cooking.
• Let the chicken sit 10 minutes before carving.

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook until translucent, about 3 minutes. Add the celery, carrots and a pinch of salt and cook until the colors brighten and the vegetables soften, about 5 minutes.
• Sprinkle in the flour and cook, stirring, until the butter and liquid is absorbed, about 2 minutes. Pour the stock and milk into the pot, stirring continuously to dissolve the flour, and cook until thickened, about 6 minutes. Remove from the heat and stir in the chicken, peas, hot sauce, sour cream and 1 teaspoon salt. Let cool to room temperature, about 15 minutes.
• Preheat the oven to 425 degrees F.
• Unroll 1 pie crust over a 9-inch pie plate, easing it over the bottom and gently pressing it up the sides. Let any excess hang over the edges. Spoon half of the cooled pot pie filling onto the bottom crust. Sprinkle half of the blue cheese on top. Pour the remaining filling on top and sprinkle with the remaining blue cheese. Unroll the top crust over the pie. Roll the bottom and top crust edges together and crimp.
• Whisk the egg and 2 tablespoons water in a small bowl to make an egg wash. Brush the top of the pie with the egg wash and make 4 slits on top (this will let steam escape). Bake until the crust is golden brown, about 40 minutes. Let cool for 15 to 20 minutes before slicing and serving.

Steps:

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Steps:

• Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
• Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
• Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.

Steps:

• Preheat oven to 400 degrees.
• Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
• Place chicken in an 11 x 7 baking dish coated with cooking spray.
• Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

Steps:

• Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
• Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
• Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.