Whether to put buffalo sauce on before or after baking is a question that many people struggle with when making buffalo chicken recipes. Both methods have their pros and cons, and it often comes down to personal preference. This article will examine the differences between putting buffalo sauce on before and after baking so you can decide which method you prefer.
Putting Buffalo Sauce on Before Baking
Applying buffalo sauce before baking is a very common method. There are a few potential advantages to putting the sauce on chicken prior to baking it:
- The buffalo sauce flavors can permeate into the chicken more. When the sauce is baked onto the chicken, it can infuse more flavor all the way through the meat.
- The sauce adheres to the chicken better. Baking helps the sauce stick to the chicken so it doesn’t run off as easily when you go to eat it.
- You use less sauce. Since the sauce stays on the chicken better, you often need less of it to evenly coat the meat.
- The sauce thickens and caramelizes. Baking causes the sauce to thicken up and caramelize onto the chicken, creating delicious browned bits.
On the downside, baking buffalo sauce can intensify the heat and make it spicier. The sauce’s vinegar content also becomes more concentrated as the moisture evaporates. And baked-on sauce that’s caramelized can be difficult to remove from the pan.
How to Apply Buffalo Sauce Before Baking
If you opt to put buffalo sauce on before baking, here are some tips:
- Make sure the raw chicken is dry before adding sauce. Pat it thoroughly with paper towels.
- Completely coat the chicken in sauce. Use a brush or spoon to evenly distribute.
- Bake at 375-400°F until the chicken is fully cooked through.
- Check frequently to avoid burning. The sugars in the sauce can scorch if overbaked.
- Let the chicken rest 5 minutes before serving. This helps lock in juices.
Putting Buffalo Sauce on After Baking
Many people prefer to bake their chicken plain, then toss it in buffalo sauce afterward. Some benefits to this method include:
- Better control over spiciness. You can adjust the amount of sauce to your taste.
- More tender, juicy chicken. Baked plain chicken is less likely to dry out.
- Easier cleanup. No sticky sauce gets baked onto your pan.
- Sauce flavor stays brighter. Less cooking keeps it from intensifying too much.
The downside is that the flavor doesn’t penetrate the chicken quite as much when you sauce it after baking. The sauce also won’t adhere as well or caramelize onto the meat’s surface.
How to Toss Chicken in Buffalo Sauce After Baking
If saucing after baking is your preference, here’s how to do it right:
- Bake chicken pieces or cutlets until fully cooked, 10-15 minutes.
- Toss while hot in a bowl with buffalo sauce until coated.
- You may need more sauce since it won’t stick as readily.
- For extra flavor, toss in melted butter too.
- Serve immediately for ideal texture and warmth.
Comparing the Results
So which method actually produces the better buffalo chicken – saucing before or after baking? Here’s a comparison of the final results:
| Sauced Before Baking | Sauced After Baking |
|---|---|
| More potent, concentrated flavor | Brighter, more vinegar-forward flavor |
| Sauce adheres very well | Sauce adheres moderately well |
| Can have scorched sauce spots | No risk of burning sauce |
| Meat can be drier | Meat stays juicier |
| Crispier texture | Softer, less crisp texture |
As you can see, there are good reasons for either saucing method. It comes down to whether you prefer chicken with a more pronounced buffalo flavor, crispy exterior, and slightly drier texture, or a juicier interior and brighter sauce taste.
Other Considerations
Here are a few other things to keep in mind when making buffalo chicken:
- Use high-heat oils for best texture. Try avocado, grapeseed, or canola oil.
- Fry instead of baking for an extra crispy coating.
- To reduce heat, cut the hot sauce with melted butter or yogurt.
- For extra flavor, add spices like garlic or cayenne powder.
- Blue cheese dressing and celery make ideal accompaniments.
Conclusion
The choice between putting buffalo sauce on chicken before or after baking comes down to your personal preference. Saucing before baking infuses more flavor and makes the coating crisper. But saucing after ensures juicier meat and allows you to better control the sauce flavor. Consider the differences and decide which sounds most appealing for your needs. And don’t be afraid to experiment – you may find you like both methods depending on the recipe.