This week is Buffalo Chicken Week in our house. I often do ‘theme weeks’ for dinner. Like the other week when I smoked a few turkey breasts. That week we had a few different turkey sandwiches and smoked turkey Cobb salads. So this week we’ll be having something with Buffalo chicken in it every night. Now, don’t think we’ll be bored of Buffalo chicken by the end of the week either. I’ll make sure each dish is different, from Buffalo chicken flat-bread pizzas to grilled cheese sandwiches loaded with Buffalo chicken.
Well, since it is Buffalo Chicken Week, I need Buffalo chicken. And plenty of it. And when I think chicken, I think of my Char-Broil Big Easy oil-less fryer. It really doesn’t get any easier for cooking poultry. For this Buffalo chicken all I had to do was marinate the chicken and drop it into the cooker. Soon after, the chicken was done. The meat was incredibly moist and tender (the Big Easy is great for that) with a nice Buffalo chicken flavor. I shredded the meat and mixed in a few more splashes of Frank’s Red Hot Wing Sauce and I was ready for a week of great Buffalo chicken recipes.Big Easy Add-Ons page and my free Big Easy eCookbook!
Buffalo Chicken on the Char-Broil Big Easy
- Chicken breasts preferably bone-in, skin removed
- Frank's Red Hot Wing Sauce and plenty of it
- The night before cooking, place chicken breasts in a resealable container or baggie.
- Add plenty of wing sauce. Make sure to coat the chicken completely.
- Refrigerate at least 12 hours.
- Fire up your Big Easy. Place the chicken into the basket (you'll need a bunk bed basket to cook more at once) and lower into the Big Easy.
- Cook until chicken reaches 165 F. If using a bunk bed the chicken on top may cook faster than the ones at the bottom. Cook time is typically 10 minutes per pound.
- Let rest 30 minutes before chopping or shredding. You might want to add a few more shakes of wing sauce into the cut chicken for extra flavor.