One thing I’ve been missing for a long time is buffalo. Wings, tenders, salads, and any combination thereof. All of that came to a screeching halt when I had to cut out added sugar and breaded foods.
While I mourned, I also searched. Luckily I found two different sauces that fit the bill:
- Louisiana’s Pure Crystal Hot Sauce
- Tobasco Buffalo Style Hot Sauce
The main difference between the two is that the Tobasco has garlic in it. I decided to go with that one, but I also bought the Crystal, so experiments will come with that later.
Here’s what I needed:
- 8 bone-in skin-on chicken thighs
- 1 tbsp ghee
- 3 pressed garlic cloves
- 3 tbsp Tobasco Buffalo Hot Sauce
First you want to preheat your oven to 425ºF, and place your chicken thighs on a bake pan; I used a roasting pan.
Then I roasted the thighs for 30 minutes. About 15 minutes in, I added a the ghee and a tbsp of the hot sauce, along with the garlic cloves into my slow cooker on the lowest setting.
After letting the chicken sit a bit, I pulled the skins off and started shredding the thighs in a large bowl. This takes some patience, but the chicken is so juicy.
Finally I add the chicken to the mixture in the slow cooker, and add an additional 2 tbsp on top of the chicken.
Mix thoroughly and let cook on low (this slow cooker goes from 1 to 5, and I kept it on 1) for 45 minutes, and then it’s good to go.
Next time I will roast the garlic first, as it is a little sharp, but still tasty. I can’t wait to use this over salads, or in a romaine leaf with some slices of avocado on top. The possibilities are endless, and I get to have my buffalo back!
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