Matt300ZXT
Well-known member
I got bored yesterday and decided to make my own buffalo sauce. I used a stick of butter, 1/2 cup of Franks, 1/4 cup of Tingly Ted's (Ed Sheeran's hot sauce), a tsp of Worcestershire sauce, a tsp of cayenne powder, and a tsp or two of brown sugar. I dry brined some chicken thighs today, then seasoned them with a salt, pepper, garlic blend and brushed on a little sauce. I baked them till they were supposed to be nearly done, then brushed on some more. I pulled them a few minutes later to check the temps and still not quite there, so I brushed them again. After pulling them and letting them rest, I brushed them a little more and wow....dry brining and homemade sauce is the way to go. This was some of the juiciest, moistest chicken ever (dark meat rules supreme, screw white meat unless it's a sandwich) and the sauce caramelizing on the edges of the chicken was just the best. I still have quite a bit of sauce left, so who knows what I'll pick up at the store to use it on.
