I grew up two hours east of Buffalo, NY. So, I am from chicken wing territory. And I love wings (even slightly non-traditional ones like our smoked chicken wings). I also love this smoked Buffalo chicken dip.
It takes the classic spicy flavors of Frank’s RedHot and creamy blue cheese, adds a cheesy element, and finishes it all off with smoky flavors from the smoker. I love smoking the chicken and cream cheese beforehand and then assembling the dip in a cast iron skillet to bring it all together!
How To Make Smoked Buffalo Chicken Dip
Ingredients
- Six boneless skinless chicken thighs
- 1 package (8oz) of cream cheese
- 1/2 cup of Frank’s RedHot sauce
- 3/4 cup of homemade blue cheese dressing
- 1/2 cup of blue cheese crumbles
- 1 1/2 cups of shredded cheddar cheese
- 1 TBSP olive oil
- 1 1/2 TBSP Angry BBQ All-Purpose Rub
Equipment
- Smoker (I used my Masterbuilt Gravity Series 600 charcoal smoker and grill)
- Instant-read thermometer (I used my ThermoWorks Thermapen ONE)
- Mixing bowl
- Small disposable aluminum foil pan
- Cast iron skillet
Substitutions
- You can use store-bought blue cheese dressing in place of our homemade recipe.
- Swap out half a cup of cheddar cheese for pepper jack cheese to get a little more heat.
Smoked Buffalo Chicken Dip Recipe
Preheat the smoker to 250°F. I added a couple of chunks of oak to the hopper for an extra boost of classic wood smoke flavor.
Put chicken thighs in a mixing bowl and coat them with 1 TBSP of olive oil. Season them with 1 TBSP of Angry BBQ All-Purpose. Place the seasoned chicken thighs on the smoker.
Prepare a block of cream cheese per our smoked cream cheese recipe, substituting All-Purpose Rub (I used 1/2 TBSP). Add the cream cheese to the smoker after the chicken thighs have been on the smoker for about half an hour.
After the chicken thighs have been on the smoker for an hour, check the internal temperature with your instant-read thermometer. I look for 180°F internal temperature to ensure the fat is properly rendered. If the thighs are still below that, check every 10-15 minutes until done. If you’re making the homemade blue cheese dressing, this is the time to do it.
Once you’ve removed the chicken thighs from the smoker, shred them. You could also chop the chicken for a finer texture. Add the three cups of chicken to your cast iron skillet. Top with the smoked cream cheese.
Add the hot sauce and blue cheese dressing to the chicken and cream cheese. Then add the blue cheese crumbles and shredded cheese. Stir until well mixed.
Put the skillet with the dip back on the smoker for half an hour, stirring occasionally. We are simply trying to heat everything through, melt the cheddar cheese, and add more smoke flavor.
Remove the skillet from the smoker. Let it cool for five minutes, then serve with tortilla chips, pretzels, or celery. Enjoy!
Other Recipes You Might Like:
Smoked Buffalo Chicken Dip
Equipment
- Smoker (I used my Masterbuilt Gravity Series 600 charcoal smoker and grill)
- Instant-read thermometer (I used my ThermoWorks Thermapen ONE)
- Mixing bowl
- Small disposable aluminum foil pan
- Cast iron skillet
Ingredients
- 6 Boneless skinless chicken thighs
- 8 oz cream cheese
- 1/2 cup Frank's RedHot sauce
- 3/4 cup Homemade blue cheese dressing
- 1/2 cup Blue cheese crumbles
- 1 1/2 cups Shredded cheddar cheese
- 1 tbsp Olive oil
- 1 1/2 tbsp Angry BBQ All-Purpose Rub
Instructions
- Preheat the smoker to 250°F. I added a couple of chunks of oak to the hopper for an extra boost of classic wood smoke flavor.
- Put chicken thighs in a mixing bowl and coat them with 1 TBSP of olive oil. Season them with 1 TBSP of Angry BBQ All-Purpose. Place the seasoned chicken thighs on the smoker.
- Prepare a block of cream cheese per our smoked cream cheese recipe, substituting All-Purpose Rub (I used 1/2 TBSP). Add the cream cheese to the smoker after the chicken thighs have been on the smoker for about half an hour.
- After the chicken thighs have been on the smoker for an hour, check the internal temperature with your instant-read thermometer. I look for 180°F internal temperature to ensure that the fat has rendered properly. If the thighs are still below that, check every 10-15 minutes until done. If you’re making the homemade blue cheese dressing, this is the time to do it.
- Once you’ve removed the chicken thighs from the smoker, shred them. For a finer texture, you could chop the chicken as well. Add the three cups of chicken to your cast iron skillet. Top with the smoked cream cheese.
- Add the hot sauce and blue cheese dressing to the chicken and cream cheese. Then add the blue cheese crumbles and shredded cheese. Stir until well mixed.
- Put the skillet with the dip back on the smoker for half an hour, stirring occasionally. We are simply trying to heat everything through, melt the cheddar cheese, and add more smoke flavor.
- Remove the skillet from the smoker. Let it cool for five minutes, then serve with tortilla chips, pretzels, or celery. Enjoy!
