Elevate your appetizer selection with Buffalo Chicken Wonton Cups. They are crunchy on the outside and savory on the inside with a kick of Buffalo wing sauce and cheesy goodness, making them perfect for any gathering or event!
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Reasons to Love This Recipe
- Easy to Make: Creating this dish is a breeze with easy steps for preparation.
- Great for Gatherings: These bite-size treats are small and easy to carry around, making it easy for your guests to socialize at your gatherings.
- Customizable: Easily adjust the heat of this yummy appetizer by using milder or spicier buffalo sauce.
- Crowd-Pleasing: These mini-bites combine flavors that appeal to a wide range of palates, making them a hit with crowds of all sizes.
Ingredients – Here’s What You’ll Need
- The Wonton Wrappers: Wonton wrappers are readily available in your grocery store, adding to the convenience of this recipe. I brushed the wonton wrappers with olive oil to help them crisp up.
- The Chicken: I used shredded rotisserie chicken for the chicken, which added even more convenience to this recipe.
- The Spicy, Cheesy Filling: I used cream cheese, blue cheese dressing, Buffalo wing sauce, cheddar cheese, and Monterey Jack cheese – Yum!
Making the Buffalo Chicken Wonton Cups
- I started by brushing the cups of a mini muffin pan with some olive oil
- Next, I carefully pressed the wonton wraps into mini-muffin pan cups and brushed them with olive oil. I baked the wonton wrappers in a 350°F oven for five to six minutes until they started to brown lightly.
- While the wonton wrappers were browning, I made the buffalo chicken filling. First, I added the cream cheese, Buffalo wing sauce, and blue cheese dressing to a medium bowl and beat these ingredients together until combined.
- Then, I added the shredded chicken, cheddar cheese, and Monterey Jack cheese. I stirred everything together until the filling was well combined.
- Once the wonton wrappers were lightly browned, I removed them from the oven. I used a tablespoon ice cream scoop to fill the wonton cups with the buffalo chicken filling and sprinkled the tops with a mixture of cheddar cheese and Monterey Jack cheese.
I baked the buffalo chicken wonton cups in a 350°F oven for eight to nine minutes until the cheese was melted and bubbly, and the wonton wrappers were golden brown.
- I removed the Buffalo chicken wonton cups from the oven and garnished them with some additional buffalo wing sauce, blue cheese crumbles, and sliced green onion tops.
I let this tasty appetizer cool for about 10 minutes before removing the cups from the mini muffin pan. How simple is that?
I like including a small bowl of blue cheese dressing and Buffalo Wing Sauce for extra garnish on these yummy appetizers.
These Buffalo Chicken Wonton Cups will impress and satisfy your guests in no time! Their blend of a creamy, cheesy, spicy filling in a crispy wonton cup guarantees they’ll be a hit at any event, whether it’s a spirited game day gathering, a potluck, or a family gathering. Yum!
Frequently Asked Questions
You can prepare the filling in advance and refrigerate it until ready to use. However, it’s best to brown the wonton wrappers and bake the chicken wonton cups before you’re ready to serve them. Otherwise, the wonton wrappers will lose their crispiness.
Feel free to experiment with any good melty cheese like Pepper jack, Colby Jack, Colby, or even mozzarella cheese.
The Buffalo wing sauce adds spiciness to this recipe. You can adjust the spiciness with a milder or spicier wing sauce.
If you’re not a fan of blue cheese, feel free to substitute ranch dressing. You can also use feta cheese in place of the blue cheese crumbles used for garnish.
Recipe Tips and Tricks
- My mini muffin pan is nonstick. However, I still like brushing the cups with olive or vegetable oil, and sometimes, I spray them with nonstick spray.
- Avoid overfilling the wonton cups with the Buffalo chicken mixture to prevent spillage.
- When the filling comes out of the oven, it’s really hot. Therefore, it’s best to let the Buffalo Chicken Wonton Cups cool for about 10 minutes before garnishing them and removing them from the mini muffin pan.
Other Game Day Favorites
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Buffalo Chicken Wonton Cups
Equipment
- 24-cup mini-muffin pan
- Tablespoon ice cream scoop
Ingredients
- 24 wonton wrappers, store-bought
- 1 Tablespoon olive oil
- 4 ounces cream cheese, room temperature
- ¼ cup (2 ounces) Buffalo wing sauce (See Tip 1)
- ¼ cup (2 ounces) Blue cheese dressing (See Tip 2)
- 1 cup (5 ounces) shredded cooked chicken (See Tip 3)
- ¼ cup plus 2 Tablespoons (1.5 ounces) shredded Cheddar cheese, divided
- ¼ cup plus 2 Tablespoons (1.5 ounces) shredded Monterey Jack cheese, divided
- Additional wing sauce, Blue Cheese crumbles, and green onion tops for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Brush the cups of a 24-cup mini muffin pan with olive oil. Press a wonton wrapper into each cup and brush the wonton wrapper with additional olive oil. Bake in a preheated 350°F oven for five to six minutes or until lightly brown. Remove from the oven.
- While the wonton cups are baking, make the Buffalo chicken filling. Start by beating together the cream cheese, Buffalo wing sauce, and blue cheese dressing until well combined. Add the shredded chicken, ¼ cup of cheddar cheese, and ¼ cup of Monterey Jack cheese. Stir to combine.
- Use a tablespoon ice cream scoop to fill the wonton cups with the Buffalo chicken mixture. Sprinkle the tops with the reserved cheddar cheese and Monterey Jack cheese. Bake in a preheated 350°F oven for eight to nine minutes or until the cheese is melted and bubbly and the wonton wrappers are golden brown.
- Remove from the oven and allow to cool for 10 minutes. If desired, garnish with Buffalo wing sauce, Blue cheese crumbles, and sliced green onion tops.
- Yield: 24 Buffalo Chicken Wonton Cups
Video
Tips/Notes
- I used Franks Buffalo Wing Sauce.
- I used Ken’s Chunky Blue Cheese Dressing.
- I used rotisserie chicken breasts. However, you could also use a 6 to 8-ounce chicken breast, cooked and shredded.
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