[h3] [/h3]
Buffalo Chicken Lollipops
Grilling: Place muffin pan and reserved buffalo sauce on the grill indirect heat after a half hour, spoon on some more buffalo sauce continue to grill another half hour.
Note: for a grill char, remove chicken from muffin pan after first half hour, dip in reserved buffalo sauce and grill over high direct heat, until desired char is obtained, place back in muffin pan
Smoker: Place muffin pan and reserved Buffalo sauce in the smoker, Smoke at 225° - 240 ° for 45 minutes.
Remove lollipops from the pan leaving the pan in the smoker, dip lollipops in reserved buffalo sauce smoke another 45 minutes then place back in the muffin pan half an hour.
Refer to pictures for serving suggestion
Enjoy!
This is one of almost a dozen recipes I have been working on, I planned on doing them this past weekend but we spent mostly all weekend college shopping
.
I was a bit disappointed because I was pumped about some of the recipes I wanted to post, anyhow I didn't want to come away empty handed so I did get to knock out one of the (easier) recipes.
Hopefully I'll be able to knock out a a bunch in the next few weeks.
Quick and easy appetizer that satisfies most.
Can be grilled or smoked.
These are awesome!
Ingredients
Preparation
You should have a decent amount of buffalo sauce reserved.
Note: you can use chunked chicken, but the rolled chicken has a better texture and picks up more of the hot sauce.
Grilling: Place muffin pan and reserved buffalo sauce on the grill using indirect heat.
After thirty minutes, spoon on some more buffalo sauce continue to grill another half hour.
Note: for a grill char, remove chicken from muffin pan after first half hour, dip in reserved buffalo sauce and grill over high direct heat, until desired char is obtained, place back in muffin pan
Smoker: Place muffin pan and reserved Buffalo sauce in the smoker, Smoke at 225° - 240 ° for 45-60 minutes.
Remove lollipops from the pan. smoke another 20-30 minutes.
Refer to pictures for serving suggestion
July 27, 2012
Decided to make these again for my Olympic Opening Ceremony Party.
Chicken was marinated in a vacuum sealed container for 24 hours using Franks Red Hot, brown sugar, garlic powder, and onion powder. Served with celery and Blue cheese dressing.
These were slightly overdone, cook time should have been around 60-90 minutes, these were in for 120 minutes. however, they were good as usual. I am going to try thigh meat next time. I believe the thigh meat would hold up better and give a better finished product with this recipe.
Buffalo Chicken Lollipops
|
Ingredients
| Preparation
Note: you can use chunked chicken but the rolled chicken has a better texture and picks up more of the hot sauce. |
Note: for a grill char, remove chicken from muffin pan after first half hour, dip in reserved buffalo sauce and grill over high direct heat, until desired char is obtained, place back in muffin pan
Smoker: Place muffin pan and reserved Buffalo sauce in the smoker, Smoke at 225° - 240 ° for 45 minutes.
Remove lollipops from the pan leaving the pan in the smoker, dip lollipops in reserved buffalo sauce smoke another 45 minutes then place back in the muffin pan half an hour.
Refer to pictures for serving suggestion
Enjoy!
This is one of almost a dozen recipes I have been working on, I planned on doing them this past weekend but we spent mostly all weekend college shopping
I was a bit disappointed because I was pumped about some of the recipes I wanted to post, anyhow I didn't want to come away empty handed so I did get to knock out one of the (easier) recipes.
Hopefully I'll be able to knock out a a bunch in the next few weeks.
Edit due to migration (under construction)
October 11th, 2017
copy paste from HTML DOCUMENT
sorry for the pic size.
October 11th, 2017
copy paste from HTML DOCUMENT
sorry for the pic size.
Quick and easy appetizer that satisfies most.
Can be grilled or smoked.
These are awesome!
Ingredients
- 2 - 3 chicken breasts
- 8 - 10 oz. Franks Red Hot
- Butter 2 oz half a stick
- Mini Muffin pan
- Toothpicks, soaked overnight or use bamboo skewers cut to 3” lengths
- Blue cheese dressing for serving
- Celery cut to lengths of 4” and quartered for garnish
Preparation
- In a non reactive pot melt butter and add franks, I do this on the firebox
- Spray muffin pan with Pam spray
- Slice chicken, 1/8” - 3/16” thick.
- Blot chicken
- Roll chicken
- Spray muffin pan with Pam spray
- Use a tablespoon and spoon buffalo sauce into muffin pan
- Place rolled chicken in muffin pan
- Use a tablespoon and spoon buffalo sauce onto the top of the chicken.
- Place a bamboo skewer in the center, I halved my skewers.
You should have a decent amount of buffalo sauce reserved.
Note: you can use chunked chicken, but the rolled chicken has a better texture and picks up more of the hot sauce.
Grilling: Place muffin pan and reserved buffalo sauce on the grill using indirect heat.
After thirty minutes, spoon on some more buffalo sauce continue to grill another half hour.
Note: for a grill char, remove chicken from muffin pan after first half hour, dip in reserved buffalo sauce and grill over high direct heat, until desired char is obtained, place back in muffin pan
Smoker: Place muffin pan and reserved Buffalo sauce in the smoker, Smoke at 225° - 240 ° for 45-60 minutes.
Remove lollipops from the pan. smoke another 20-30 minutes.
Refer to pictures for serving suggestion
July 27, 2012
Decided to make these again for my Olympic Opening Ceremony Party.
Chicken was marinated in a vacuum sealed container for 24 hours using Franks Red Hot, brown sugar, garlic powder, and onion powder. Served with celery and Blue cheese dressing.
These were slightly overdone, cook time should have been around 60-90 minutes, these were in for 120 minutes. however, they were good as usual. I am going to try thigh meat next time. I believe the thigh meat would hold up better and give a better finished product with this recipe.
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