Buffalo Chicken Shotgun Shells
If you’re looking to impress your guests this holiday season, you need to check out these Buffalo Chicken Shotgun Shells. “Shotgun shells” are all over the internet for a reason—they are super delicious and a fun family activity to prepare!
Buffalo Chicken Shotgun Shells
Servings
6-8
Prep Time
20 minutes
Cook Time
90 minutes
Recipe By: Nick Nesgoda | Burnt Pellet BBQ
“Shotgun shells” are manicotti noodles that are stuffed with cheese and some sort of meat (depending on the flavor you’re going after), then wrapped in bacon and smoked until fully cooked. I have made a couple of delicious versions that use barbecued meat, then basted with BBQ sauce. This Buffalo Chicken version is hands down my favorite one to date.
Ingredients
-
2 tbsp Sweet Preacher Rub
-
2 tbsp Rodeo Ranch
-
1 lb regular sliced bacon
-
12 manicotti noodles
-
1 block cream cheese
-
1 cup mozzarella cheese
-
2 lbs boneless skinless chicken thighs
-
8 oz Buffalo sauce
-
2 tbsp chives
Directions
Season 2 lbs of boneless skinless chicken thighs with Rodeo Ranch seasoning then grill them at 375F until an internal temp of 165F. You can also use a rotisserie chicken if you are short on time.
In a bowl, combine and mix: 1 block softened cream cheese, 1 cup shredded mozzarella cheese, 2 lbs chopped chicken, 1 tbsp chives and 2 tbsp of buffalo sauce. Place mixture in a piping bag and stuff the inside of each manicotti noodle.
Tightly wrap the stuffed noodle with a slice of bacon then season the bacon with Sweet Preacher rub.
Put the stuffed and wrapped shells in the refrigerator for at least 2 hours - preferably 6 hours. The longer you are able to wait, the more softened your inner noodle will be.
Place the shells on a wire rack then smoke them at 250F for 90 minutes using cherry wood. At the 75-minute mark, your bacon will be almost fully cooked and the inner manicotti shell will begin to soften. Baste each shell with buffalo sauce on all sides. 5 minutes later, remove them from the smoker.
Serve them on a dish and drizzle ranch or blue cheese over the shotgun shells and garnish with green onions.
Leave A Comment
More Recipes
Slayer Sheet Pan Chicken & Potatoes
Calling all Slayer fans: This chicken-and-potato sheet pan winner tastes like sour cream and onion potato chips. A splash of dill pickle ju...
Bruce’s Buffalo Wings
This recipe comes from Bruce Butler, our resident Bill’s fan and graphic designer at Fire & Smoke Society. Bruce spent “six very format...
Crispy Cheesy Potato Gratin
Look no further for the perfect steak night dish. Inspired by a brilliant mashup of potatoes au gratin and hasselback potatoes, this recipe...
Candied Bacon Chica Licka Bites
We didn’t invent bacon-wrapped chicken bites, but Chica Licka Bam Bam, our best-selling Cajun rub, takes them to the next level. These litt...
Fritos Pie with Texas-Style Chili
This classic Game Day favorite is even more enticing when it’s prepared with a rich, robust Texas-style chili (made with cubes of chuck roa...