Buffalo chicken

I decided to make this recipe as I had most of the ingredients to hand. Unfortunately I found it quite complicated, with a number of stages after the marinating time, meaning a lot of prep time. The sauce was nice but the chicken tasted quite salty. The brine needed a lot of salt - I used about half to 3/4 that amount and perhaps as a result the chicken was a bit tough. The sauce also doesn't caramelise on the chicken in the way in the photo suggests - you'd probably need to put in the oven for that. Sadly I didn't feel that the final result was worth the time needed to make this recipe.