Ultimate Buffalo Chicken Bombs | Smoker, Air Fryer, Oven

Smothered in garlic and parmesan butter and bursting at the seams with spicy chicken insides, these buffalo chicken bombs are a favorite. This buffalo-spiced sandwich recipe is perfect as an appetizer or main entree. Easy to hold and enjoy, buffalo chicken bombs (buffalo chicken biscuits) are the ultimate finger food… no fancy cutlery or plates required.

Buffalo chicken biscuits are THE BOMB… leaving you with a buffalo chicken explosion in every bite.

Why Buffalo Chicken Bombs ROCK!

Tips + Tricks

• Be mindful not to overfill the biscuits or your buffalo chicken bombs will be hard to seal off and may “explode” during the cooking process.
• Swap out the parmesan for crumbled blue cheese if you prefer a stronger cheese flavor.
• If your crew doesn’t like overly spicy foods, simply swap out the buffalo chicken sauce for your favorite barbecue sauce to make “barbecue chicken bombs.” If you prefer a more spicy version, consider adding 1 teaspoon of cayenne to the filling.
• Line your pan with parchment to avoid the biscuit dough from sticking.
• Use leftover chicken in place of canned chicken. I love to reserve smoked chicken to add extra flavor to these buffalo chicken biscuits. Check out Smoked Beer Can Chicken or Smoked Spatchcock Chicken for inspiration.

Key Ingredients + Equipment

Ingredients

Refrigerator Biscuits (10 per pack): I like to use Pillsbury brand because they are easy to find at my grocery store and they are delicious! The packs that I used had 10 biscuits each– your biscuits may vary based on type and brand.

Shredded Chicken: If you are in a hurry, opt for canned chicken in place of shredded and finely dice or shred. If you have a little bit of time or some delicious chicken leftovers, use them. My favorite way to cook chicken for shredding is to place them in my pressure cooker ( Instant Pot ).

Set the vent to sealing and cook on high pressure for 7 minutes per pound. Let the pressure naturally release for 5 minutes before venting. Shred with a fork or transfer to your mixer with a dough hook attachment until sufficiently shredded.

Ranch Dressing

Cream Cheese: Opt for regular cream cheese rather than light to allow for extra creaminess in the filling.

Cheddar Cheese: Strong cheddar or marble works great for this recipe but feel free to experiment with your favorite type.

Buffalo Sauce: My favorite sauce to use is Frank’s Buffalo Wing Sauce– it is packed full of flavor with the perfect amount of spice.

Jalapenos (optional): The addition of jalapeno peppers gives a little bit of extra kick, color and texture to this dish. Not a pepper fan? Omit them or switch for chopped chives.

Optional Glaze: butter, garlic, parsley, parmesan. This glaze is optional but HIGHLY recommended. If nothing else, brush the buns with plain butter.

Equipment

Smoker, Oven, or Air Fryer: These buffalo chicken biscuits can be cooked in a variety of ways. Whichever method you choose for baking, preparation instructions remain the same. Be sure to refer to the section below for specific instructions for each cooking method. My two favorite ways to cook buffalo chicken bombs is on my Traeger Ironwood 885 pellet grill as well as in my Ninja Foodie air fryer. Ensure that the bombs are cooked over indirect heat for best results.

Rolling Pin: I have a french rolling pin that I use for everything! If you don’t have a rolling pin, a large cylindrical glass or pitcher will work.

Parchment Paper– If your pan is non-stick you can skip this step but I love to make cleanup easier with parchment paper.

Cast Iron Pan or Other Heat Safe Dish: I love using cast iron skillets for baking savoury snacks like these buffalo chicken bombs- they oven and barbecue safe! Other pans such as a baking sheet, muffin tin, or casserole dish will work as well.

Exactly How To Make Buffalo Chicken Bombs

Step 1. Preheat your oven, smoker, or air fryer to 350 degrees f. Prepare your pan by lining with parchment or buttering the edges. Combine all filling ingredients including 1 cup shredded chicken, 1/4 cup ranch dressing, 4 oz cream cheese, 1/2 cup shredded cheddar cheese, 1/2 cup Frank’s Buffalo Wing Sauce, and 2 tablespoons diced jalapeños (optional). Mix with a stand mixer or by hand until well combined.

Step 2. Open up the biscuits and lightly flour your work surface. Roll out each biscuit until you have 4-5 inch rounds(total of 16). If you don’t have a rolling pin, consider gently stretching the biscuit rolls.

Step 3. Spoon 1.5 tablespoons of the chicken mixture into the center of each biscuit and gather the dough. Pinch it to seal into a bun being careful not to get the filling along the edge seams or they wont stick together. Tuck and pull the seam of the bun toward you to create a nice round shape. ** Extra filling can be put into a small oven safe dish and cooked until fully warm and melty for an easy buffalo chicken dip side.

Step 4. Place the rolls in a cast iron skillet or other heat safe dish seam side down. Make the glaze. Combine 1/4 cup melted butter, 1/2 teaspoon garlic powder, 2 tablespoons parmesan and 1/2 teaspoon parsley flakes. Brush the buns liberally with the garlic parmesan butter glaze. Bake for 25-30 minutes at 350°F on your pellet grill or in the oven until the buns are golden brown on the top. If using the air fryer, place them directly on the fryer rack and air fry for 5-6 minutes at 350°F or until golden brown and cooked through.

Step 5. Sprinkle with a bit of extra parmesan and parsley. Serve warm. You may wish to fill some bowls with extra hot sauce, ranch dressing, or blue cheese dressing to dip– but they are great alone!

Batch + Storage

This buffalo chicken biscuit recipe yields about 16-20 “bombs.” 16 buffalo chicken filled biscuits fit perfectly in my 12 inch cast iron skillet but there were enough buns and filling to cook the full 20.

Store the buffalo chicken bombs in an air tight container in the fridge for 3-4 days or in the freezer for 3-4 months.

Printable Recipe Card

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