Combine two classics, buffalo wings and beer can chicken, for a legendary meal from the grill.
1/3 cup unsalted butter, softened
1/3 cup hot sauce
1 tablespoon apple cider vinegar
2 teaspoon Worcestershire (or soy sauce)
1 teaspoon salt
5-pound whole chicken
1 12-ounce can Miller Lite
Preheat a gas or charcoal grill to medium heat for indirect cooking (no coals or burners directly under the chicken). Rest the chicken at room temperature for 30 minutes.
In a bowl, combine butter, hot sauce, vinegar, Worcestershire sauce, and salt. Carefully without tearing the skin, rub 1 tablespoon of butter mixture between the chicken breasts and skin. Open the Miller Lite and remove half of the beer inside the can. Set the can on a flat surface and slide the chicken over the top so the can rests inside of the cavity but sits level with the legs. Carefully balance the chicken so it sits upright on the grill. Grill covered over indirect heat for 1 hour.
Melt the remaining butter sauce in the microwave or in a saucepan and brush half of it over the chicken. Return the lid and cook for another 10 minutes. Remove the lid, brush the remaining butter over the chicken and cook for another 5 minutes (for a total of 1 hour and 25 minutes). The chicken is finished when the internal temperature taken in the thigh reaches 165°F (75°C) and the meat pulls easily away from the bone.
Carefully remove the chicken from the grill, making sure not to spill the hot beer. Allow the chicken to rest for 10 minutes then remove the can. Carve and serve.
Serving Suggestions: Grilled Vegetables