Recipes > Appetizer

Buffalo Chicken Shotgun Shells

Prep Time

15 minutes

Cook Time

45 minutes


3-4 people

#passagoodtime at your next tailgate with these Buffalo Chicken Shotgun Shells by @firehousegrub featuring Tony’s Pepper Sauce and Tony Chachere’s Creole-Style Ranch Dressing. Stuffed Manicotti shells wrapped in bacon and grilled to perfection.

Buffalo Chicken Shotgun Shells

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  • 2/3 cup Tony Chachere’s Hot Pepper Sauce

  • 1 stick of butter

  • 1 tsp Worcestershire sauce

  • 1 tbs white vinegar

  • 1 tsp garlic powder

  • 1/2 lb shredded chicken

  • 1/2 block cream cheese

  • thin cut bacon

  • manicotti shells

  • Tony Chachere’s Creole-Style Ranch Dressing (for dipping)

  • Green onions for topping

  • Clear


  1. Combine hot pepper sauce, butter, Worcestershire sauce, white vinegar, and garlic powder in a skillet over medium heat. Stir to combine. Bring to a simmer and remove from heat.
  2. Combine shredded chicken with cream cheese and about 3/4 of the buffalo sauce (reserve some to brush the shotgun shells at the end). Stir to combine.
  3. Stuff the manicotti shells with buffalo chicken mixture.
  4. Wrap each shell with one slice of bacon.
  5. Grill or bake the shells at 300 until bacon is cooked thoroughly.
  6. Brush each shell with remaining sauce and cook 5 minutes longer.
  7. Top with diced green onions and dip in ranch! Enjoy!

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