I went to college in upstate New York (RPI), which meant lots of buffalo wings. There were many local hole-in-the-wall places that would deliver them to your door, just like pizza or Chinese. My spice tolerance back then was through the roof, though it’s mellowed a bit since I moved to the tropics.
Still, I make wings every now and then when I get the urge, as well as the usual standards today, like buffalo chicken tenders, buffalo chicken sandwiches, or even grouper, buffalo-style. Butter, tomato, and hot sauce is as much an upstate New York trinity as bell pepper, celery, and onion is Louisiana’s.
I like my roasted chickens simple — hot temperature and no liquid. But, I had some cornish game hens in the freezer, and it’s fun to dress up a personalized chicken, and what better way than to give it some heat, New York style?
