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Recipe Detail Page
Buffalo Whole Chicken
Summer 2023
This hot take on Buffalo wings is inspired by the Portuguese chicken joints in my Toronto neighbourhood. Whole chickens are mostly cooked over charcoal in these Little Portugal takeaways, carved into bone-in chunks, then offered up with a few dashes of hot sauce— and it’s almost always Frank’s RedHot. Here’s my version, leaning even harder into Buffalo wings, with a killer blue cheese dressing on the side. Plan ahead—the 24-hour brine ensures there isn’t a dry piece of white meat in the mix.
Serves 8 to 10
1 whole chicken (4 1/2 to 5 lbs/2 to 2.27 kg), backbone removed, halved through the breastbone
4 cups (1 L) buttermilk, divided
1 head garlic, roughly chopped
2 tbsp (30 mL) Frank’s RedHot sauce
2 1/2 tsp (12 mL) salt
1 tsp (5 mL) coarsely ground black pepper
1 tsp (5 mL) celery seed
SEEDY BLUE CHEESE DRESSING
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) mayonnaise
1 tbsp (15 mL) red wine vinegar
4 oz (115 g) Danish blue cheese, crumbled
1 tsp (5 mL) onion powder
2 tsp (10 mL) granulated garlic
1 tsp (5 mL) coriander seed, lightly crushed
1 tbsp (15 mL) poppy seeds
Dash Frank’s RedHot sauce
2 green onions, finely chopped
Salt and pepper
TO SERVE
4 stalks celery
4 small carrots, peeled
6 radishes
3/4 cup (175 mL) Frank’s RedHot
1 tsp (5 mL) granulated garlic
1 tsp (5 mL) smoked paprika or ground chipotle
1/2 cup (125 mL) unsalted butter
2 green onions, thinly sliced on the bias
1. Begin a day ahead by marinating the chicken. In a jumbo resealable bag, combine 3 3/4 cups (925 mL) buttermilk (reserve remaining 1/4 cup/60 mL for the dressing), garlic, Frank’s, salt, pepper and celery seed. Close bag and massage ingredients to dissolve salt. Add chicken, re-seal and refrigerate for 18 to 24 hours.
2. Meanwhile, make Seedy Blue Cheese Dressing. In a bowl, whisk together sour cream, mayonnaise, remaining 1/4 cup (60 mL) buttermilk and red wine vinegar. Sprinkle blue cheese over; add onion powder, garlic, coriander and poppy seeds, Frank’s and onions. Stir to combine; season to taste with salt and pepper. Cover and refrigerate for up to 3 days.
3. Turn on one side of grill (or arrange charcoal grill for indirect heat), close lid and bring to 425°F (218°C).
4. Remove chicken from marinade, scrape solids and liquids from surface and pat dry. Oil both sides of grill. Brown chicken, breast side down, over direct heat for 6 to 8 minutes or until chicken releases easily and is golden brown. Move to indirect heat, breast side up, close lid and roast for 1 hour and 15 minutes, or until a thermometer inserted in thickest part of breast registers 165°F (75°C). Remove to a cutting board and tent with foil. Let rest 15 minutes.
5. Meanwhile, cut each celery stalk into three pieces on the bias. Cut carrots and radishes in half lengthwise.
6. Whisk together Frank’s, garlic and paprika in a small pot. Set over medium heat and, once steaming, add butter a little at a time, whisking until melted and fully incorporated.
7. Carve chicken into 10 pieces, arrange on a platter and top with plenty of buttery hot sauce. Sprinkle green onions over. Serve with dressing, vegetables and extra sauce on the side.
Serves 8 to 10
