Why, YES.... I said Buffalo Chicken Dip... and YES I said, STUFFED chicken wings. Are there two better things mushed together? I think not. Ever since I saw @QueenOfTheGrill stuff a chicken wing, I knew I had to give it a try. Here is my rendition of a epic cook. Grill: @LouisianaGrills Rub: Sweet Heat @LouisianaGrills
Sauce: Franks Red Hot (Buffalo) @FranksRedHot Pellets: Gourmet Blend @PitmastersChoicePellets
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ingredients:
- Chicken Wings (whole, 6-10) - Franks Red Hot Sauce (Buffalo 1/4, divided) - Sweet Heat @LouisianaGrills rub (or substitute for your favorite poultry seasoning) - Cream Cheese (1/2 cup) - Ranch Dressing (1/4 cup) - Garlic (2 cloves, minced) - Chili Sauce (1/2 Tbsp) - Ginger (1 tsp, minced)
- Cheese (marble, shredded, 1/4 cup) - Chicken (left over chicken breast, thigh, or drumstick, chopped)
Directions: 1. These Wings can be baked or smoked on a pellet grill. First make the buffalo chicken dip. In a medium size bowl, add half of the franks red hot sauce (buffalo), cream cheese, ranch dressing, garlic, chili sauce, ginger and cheese. Mix thoroughly. Set aside.
2. Using whole chicken wings, sliced the top portion of the chicken wing. Just under skin (see video). Stuff with your chicken dip. Season with your preferred rub or seasoning. 3. If Baking: Put your chicken wings onto a baking sheet and cook first at 350 degrees for a half hour then crank up the heat to 425 for another 30 minutes. This will give a crispy finish. Sauce before serving with the remainder of the Franks Red Hot Sauce (buffalo).
IF Smoking: Preheat your pellet grill to 350 degrees. Place your chicken wings directly onto the grill. Smoke for approximately 45 minutes or until the internal temperature reaches 165 degrees. Brush Franks Red Hot Sauce (Buffalo) onto the wings and put back onto the grill for another 15 minutes to set the sauce.
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