Say It With Us: WHOLE Buffalo Chicken

Do you need to spice up your go-to roast chicken recipe, literally?! Well, this entire buffaloed chicken is going to bring some welcomed heat and deliciousness to your life! It’s great for game days, meal-prep Sundays, or that dinner party you’re hosting, and it’s a great change from chicken salad and chicken sandwiches. There’s so much flavor all over this bad boy that it’s going to become a new staple in your diet. Say it with us: WHOLE. BUFFALO. CHICKEN!

Whole Buffalo Chicken


For the dry-rubbed chicken:
1 (5-pound) chicken
3 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon salt
1/2 tablespoon chili powder
1/2 tablespoon paprika
1/2 tablespoon white pepper

For the sauce:
6 tablespoons butter
1/4 cup hot sauce
2 tablespoons apple cider vinegar
1/2 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon red chili flakes

To garnish:
1 cup buffalo wing sauce
Blue cheese dressing


  1. Remove and discard any organs from chicken. Rinse chicken in cold water and pat dry.
  2. In a bowl, mix together the dry rub ingredients. Cover chicken with dry rub completely. Place in a large oven-safe dish and refrigerate for approximately 30 minutes.
  3. Preheat oven to 375ºF. Place chicken in the oven and cook for approximately 40 minutes, or until the skin has browned and the internal temperature reads 160ºF.
  4. While the chicken is cooking, set a medium-size sauce pot over medium heat and whisk together butter, hot sauce, vinegar, Worcestershire sauce, cayenne, paprika, garlic powder, and red chili flakes.
  5. Remove chicken from the oven and coat with butter sauce. Return the chicken to the oven for an additional 30 minutes, basting with the sauce every 10 minutes, until the chicken temperature reaches 165ºF.
  6. Remove chicken from the oven and serve warm with buffalo wing sauce, blue cheese dressing, and lots of carrots and celery.


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