It's easy to do on your own. Classic buffalo sauce is just Frank's Red Hot and butter. Dip the parts of your rotisserie bird as you remove them for the best texture.

I have seen premade buffalo roast chicken at the deli plenty of times. But that's more uniform for slicing onto sandwiches, not the same as rotisserie meat.

Have you ever licked a buffalo?

Plain ol cooked chicken doesn't hold sauce very well but the breading on deep fried wings does

IDK but it's a good business idea..

That is a profound question I am not mentally or spiritually prepared to answer.

Damn you Tad Ghostal!

It's not too many more steps to turn your rotisserie chicken into buffalo chicken dip. I do it all the time as a keto option and eat it with a fork.

I uh. Hmmm. No... Yeah.

A rotisserie chicken just coated in buffalo sauce would be pretty bad. It works for wings, because the meat to sauce ratio is good. Other parts of the chicken don't work as well just being coated in sauce.

Maybe it's too messy to sauce it while on the rotisserie? Or it makes it gross if you marinate it in buffalo sauce due to the acidity and how long it cooks?

Hmm, i have no idea what is buffalo sauce so i googled it, it sounds like a good coating for roasted chicken, like Ayam Percik, a Malaysian cuisine which they coat the chicken with the sauce and roast it, then coat it again before serving.

Might have to do this next time we get a chicken from Costco