Smoked Buffalo Chicken Bombs

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

1. Spatchcock the chicken and rub both sides
2. smoke/cook the chicken (375*F for roughly an hour, internal temp to 165)
3. Rest 10 minutes & shred chicken
4. Mix the shredded chicken with all ingredients listed above
5. Roll out each Grands really thin, spoon in some filling, and seal up into a ball
6. Place all dough balls into a cast iron pan, seams down
7. Brush with melted butter, and sprinkle additional buffalo rub on top
8. Bake until golden brown.