Buffalo Chicken Stuffed Onion Rings

No ratings yet

Buffalo Chicken Stuffed Onion Rings bring together all my favorites — juicy chicken tossed in Buffalo sauce, loads of shredded cheese, smoky bacon, and crispy onion rings.

Prep Time30

Cook Time1

Setting Time30

Total Time2

Course: Appetizer

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Onion Ring:

1.5 lbs Ground Chicken
2 Large Whole Onions ideally yellow or white
2 lbs Sliced Bacon
2 cups Shredded Cheese
¾ cup Cowboy Butter Rub
1.5 cups Buffalo Sauce for glaze

Homemade Ranch:

2.5 tbsp Sour Cream
2 tbsp Mayonnaise
1.5 tbsp Chopped Parsley
1 tbsp Chopped Dill
1.5 tsp Garlic Powder
1 tsp Black Pepper
Buttermilk to desired consistency
Salt to taste

Instructions

In a bowl, add the ground chicken, cheese and 2 tbsp of Cowboy Butter Rub. Mix together thoroughly.
Peel the outside layer of your onions and slice into 1” thick onion rings. Grab 6-8 of the largest “rings” and inside “rings” to make the outside shape for our burger stuffed onion rings.
Take an outside ring and grab a handful of ground chicken and place it in the center. Shape the ground chicken to the outside of the onion then place the smaller inside ring into the ground chicken to make a “donut” shape.
Next, wrap bacon around the outside and set on a tray. Repeat these steps until you have all the stuffed onion rings you like.
Season all the onion rings with my Cowboy Butter Rub and set in the fridge for 30 minutes to set.
Preheat your smoker for indirect cooking at 275F. Add some wood chunks or chips for added smoke flavor if you like.
Add the stuffed onion rings to the smoker to cook for 45-60 minutes or until they are 165F internal. In the last 10 minutes, drizzle your favorite buffalo sauce over the top and glaze the onion rings. Once the BBQ sauce is “tacky” and the rings are done, pull off and let cool for 5 minutes.
Mix together the homemade ranch dressing and set to the side.
Serve with ranch for dipping on the side and enjoy!

Notes

ProTip for the Best Onion Rings

Like I mentioned, when you're building your onion rings, keeping the ground chicken and bacon cold is key. If things start getting sticky or too soft, just pop everything back in the fridge for 10–15 minutes. Trust me — it makes all the difference for clean wraps, tight rings, and even cooking.

Nutrition