Roast Chicken Dinner with Buffalo Wings Sauce

My first post was my Buffalo Wings recipe. Since it is just an appetizer, I created a meal version. Roasted Chicken, with the famous buffalo sauce with a side salad with blue cheese dressing. Of course, we Filipinos have to have our rice.






In a large bowl, place one whole chicken of about 1.2 kilos. With it add 1 heaping tbsp salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp paprika, 1/2 tsp cayenne pepper, 2 cloves minced garlic, 1 tbsp olive oil.


Rub spices all over the chicken, even inside the cavity.



Cover with plastic wrap and refrigerate at least 1 hour or 2.



Preheat oven 375º F ( 190º C). Wasn't able to take a picture but if you put small knobs of butter between the skin and flesh of the chicken, where ever you can reach, your chicken will come out with crisper skin :)

Bake legs down side(nakadapa) for 30 minutes then turn over and bake 1 hour more. Baste a few times with the drippings.


While chicken is cooking, you can make the sauce.


Buffalo Wing Sauce

1 small stick butter
1/2 tsp salt
1/2 cup Frank's Cayenne Pepper Sauce
2 tbs ketchup
1/2 tsp garlic powder
1 tsp tabasco sauce or to taste

Place butter in a microwave safe dish and nuke for 30 seconds, or just gently melt in a pan. Add other ingredients and blend well. Set aside.





Blue Cheese Dressing
1 tsp crumbled Blue Cheese
1 oz cream cheese
1 clove garlic, minced
1/4 tsp salt
1/4 cup sour cream
1/4 cup mayonnaise
1 tbsp fresh milk


In a bowl mash blue cheese, cream cheese, garlic and salt until creamy. Slowly pour sour cream, mayonnaise and milk. Blend well. Cover with plastic wrap and refrigerate.


As for the salad, I just used lettuce, sliced carrots and cucumbers. Toss in the dressing right before serving.

Chop chicken to serving size proportions. Serve with sauce on the side with the salad.



Roast chicken recipe

1.2 kilo whole chicken
1 heaping tbsp salt
1/2 tsp black pepper
1/2 tsp spanish paprika
1/2 tsp cayenne pepper
1 tbsp olive oil
1 oz cold butter, chopped into cubes

In a bowl, mix all the ingredients except the butter. Cover and refrigerate chicken 1-2 hours.
Preheat oven 375º F(190º C). Take out chicken and stuff butter cubes between the chicken skin and flesh.

Place chicken breast side down for 30 minutes. Turn then bake 1 hour more. Baste chicken with drippings 15 minutes before done.

When chicken is golden brown, remove from oven and let rest for 5 minutes before cutting. This will keep from the juices running out when it's cut.