Smoked Chicken and Bacon
- Cherry wood chunks, for smoking
- 1 whole chicken (about 4 to 5 pounds)
- Hot honey BBQ rub or your favorite BBQ seasoning
- 1/2 pound sliced bacon
Buffalo Chicken Dip Wontons
- 1 package (8 ounces) cream cheese
- 1 cup shredded smoked chicken
- 2 to 3 tablespoons chopped smoked bacon
- 1/2 cup sour cream
- 2 tablespoons diced scallions
- 1 cup shredded Jack cheese
- 1 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce, plus more to serve
- 1 package wonton wrappers
- Egg wash, for sealing wontons
- Ranch Dressing, to serve
directions
- HEAT smoker to 250°F, using cherry wood chunks for flavor. Place a wire rack on top of a baking sheet. Place bacon strips on wire rack; set aside.
- SPATCHCOCK the chicken or cut it “frog-style”, then drizzle with RedHot Sauce before generously seasoning with a Hot Honey BBQ Rub.
- PLACE chicken and bacon in smoker, cooking for 50 to 60 minutes. The chicken should reach an internal temperature of 160°F and the bacon should be crispy. Once done, remove from smoker and let rest for 12 minutes before shredding the chicken and chopping the bacon into bits.
- FOR THE WONTONS, mix cream cheese, 1 cup of the shredded chicken, 2 to 3 tablespoons of the chopped bacon, sour cream, scallions, Jack cheese and RedHot Buffalo Wing Sauce until blended.
- LAY out the wonton wrappers and lightly brush tops with egg wash. Place 1 tablespoon of the buffalo chicken dip mixture in the center of each wrapper, then cover with another wonton wrapper. Seal the edges by pressing together, then fold over and crimp with a fork. Repeat this process until all the filling is used.
- HEAT oil in a deep fryer or large pot to 350°F. Fry the wontons in batches of 3 to 4 at a time, for 3 to 4 minutes, or until golden and crispy. Be cautious not to overcrowd the fryer to ensure even cooking. Once fried, remove the wontons from the oil and let them drain on paper towels.
- DRIZZLE fried wontons with ranch dressing, serve with additional RedHot Sauce and enjoy!
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