Today friends, I am sharing with you a smoked Buffalo chicken shotgun shells recipe!
These tasty little appetizers are named because, well… they are shaped like shotgun shells.
Basically it is a stuffed manicotti shell wrapped in bacon and today we are using some Buffalo chicken dip to keep things a little spicy!
These shotgun shells use my leftover Traeger Buffalo chicken dip.
You could use any leftover Buffalo chicken dip or even take some help from the store and use store bought dip.
How to make smoked Buffalo chicken shotgun shells
It’s actually best if you start out with some cold Buffalo chicken dip because it makes it easier to stuff the shells.
You’ll want to allow plenty of time because after we make these, they need to sit in the fridge for at least 6 to 8 hours.
The amount will depend on the size of your manicotti shells, I was able to get 8 shells total.
Roll the dip in your hand and stuff the uncooked manicotti shells.
As if these could not get any better, we are going to wrap them in bacon!
Wrap each shell in a piece of bacon overlapping slightly.
Try not to leave any exposed manicotti shell as those could get a little crunchy after they are smoked.
Once they are wrapped in bacon, set them in the fridge for 6 to 8 hours… this will help the manicotti shell to get soft before cooking.
Next up is the smoker, or in my case I am using my Traeger pellet grill.
Then put these babies right on the grill grate for about 2 hours.
Oh and flipping them halfway through helps the bacon to cook a little more evenly.
After about two hours total the bacon should be crisped to your liking, if you like it cooked a little more just leave it cook a bit longer.
We dipped our smoked Buffalo chicken shotgun shells in ranch dressing!
They are definitely a unique appetizer that is sure to please everyone!
If you like Smoked Buffalo Chicken Shotgun Shells, you might also like these recipes…
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Smoked Buffalo Chicken Shotgun Shells
Smoked Buffalo Chicken Shotgun Shells are manicotti shells stuffed with a cheesy buffalo chicken mixture, wrapped in bacon, and smoked
- 1 1/2 to 2 cups leftover or store bought buffalo chicken dip (recipe link for homemade dip in post above)
- 8 to 10 uncooked manicotti shells (exact amount will depend on what size shells you have)
- 8 to 10 slices bacon (not thick cut)
- Optional: ranch dressing for dipping
Carefully stuff each manicotti shell with the buffalo chicken dip. I had the best luck rolling a small amount in my hands the same shape as the shell and stuffing each end.
Note: With my size manicotti I made 8, depending on the manicotti shell size you may end up with a few more or less.
Wrap each slice of bacon around the stuffed shells, overlapping slightly.
Note: Make sure the ends are covered by the bacon to prevent a crunchy end after cooking.
Store them in the fridge, covered, for 6 to 8 hours.
Note: This step is important to soften the manicotti shells so they cook properly and do not turn out crunchy.
Set your smoker or Traeger pellet grill to 250 degrees. Place the shotgun shells on the grill grate for 2 hours, flipping halfway through.
Let cool slightly and serve with ranch dressing for dipping if desired.