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.

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