Buffalo Rub
- 1.2 cup brown sugar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon cayenne (adjust to your preference)
- 2 tablespoons garlic powder
- 1 tablespoon ground mustard
- 2 tablespoons salt
- 1 tablespoon black pepper
Chicken Bombs
- 1 whole chicken
- 1/2 cup ranch (or blue cheese) dressing
- 1/2 cup Frank’s Red Hot
- 1 block of cream cheese
- 1/2 cup shredded cheddar
- 2 cans Pillsbury Grands
Instructions
- Spatchcock the chicken and rub both sides
- smoke/cook the chicken (375*F for roughly an hour, internal temp to 165)
- Rest 10 minutes & shred chicken
- Mix the shredded chicken with all ingredients listed above
- Roll out each Grands really thin, spoon in some filling, and seal up into a ball
- Place all dough balls into a cast iron pan, seams down
- Brush with melted butter, and sprinkle additional buffalo rub on top
- Bake until golden brown.
