Snazzed up with a few blams of Louisiana Hot Sauce.
Lol! We have one thing in common at least. I usually use 3/4 Louisiana hot sauce, 1/4 ranch to dip EVERYTHING in, tacos, sandwiches, ANY meat, baked potatoes....
The stuff is just AWESOME...
Anyways, I am cooking a whole chicken right now.
I stabbed under the skin and rubbed lots of butter, cream cheese, salt, garlic powder and paprika.
I've rubbed the stuff under the skin before, but I've never actually stabbed the chicken multiple times under the skin though.. I'm hoping it will result in a nice buttery cooked chicken like those chicken wings you get at the chinese buffet. I can't for the life of me figure out how they get the actual chicken tasting so buttery...
Hope this works. If it doesn't, ah well, it was just $3