Buffalo Chicken Shotgun Shells

Name: Buffalo Chicken Shotgun Shells
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6-8
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

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

Rated 5.0 stars by 2 users

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

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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.