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It’s easy to do on your own. Classic buffalo sauce is just Frank’s Red Hot and butter. Dip the parts of your rotisserie bird as you remove them for the best texture.
I have seen premade buffalo roast chicken at the deli plenty of times. But that’s more uniform for slicing onto sandwiches, not the same as rotisserie meat.
Now, a few minutes before using the sauce, add a tablespoon of white vinegar.
2/3 Hot sauce
1/3 butter
Dash of garlic powder
Heat/warm on stovetop,
Good splash of white vinegar.
Good to go.
Franks is a classic but anyone I know makes better buffalo sauce using Crystal hot sauce and butter. It’s a bit less acidic. That deli counter buffalo roast chicken is weirdly good also.
IDK but it’s a good business idea…
That is a profound question I am not mentally or spiritually prepared to answer.
Damn you Tad Ghostal!
Plain ol cooked chicken doesn’t hold sauce very well but the breading on deep fried wings does
A rotisserie chicken just coated in buffalo sauce would be pretty bad. It works for wings, because the meat to sauce ratio is good. Other parts of the chicken don’t work as well just being coated in sauce.
Might have to do this next time we get a chicken from Costco
