Once I discovered the magic of wonton based appetizer cups I had to create one of my own. Buffalo Chicken Wontons are the perfect appetizer for any event- they look great, taste even better and are a perfect grab-and-go food to keep conversations flowing.
Recipe Ingredient Notes
- Wonton wrappers - you can usually find wonton wrappers in the grocery store produce section. You can also order them from Walmart's online grocery pickup!
- Chicken - we used shredded chicken for this recipe. You can also use ground chicken or diced chicken.
- Green onions (scallions) - green parts only, this is used for topping the wonton cups.
- Cream cheese - this adds a creamy texture to the filling and helps to bind it all together.
- Blue cheese crumbles - You can omit this and use more cheddar cheese instead.
- Dry ranch seasoning - this adds a great flavor to the buffalo chicken filling. See the notes below for the DIY recipe. You could also use Italian seasoning or homemade chicken taco seasoning if you prefer.
Ways to Enjoy Every Bite
Serve these buffalo chicken wonton cups with ranch or blue cheese dressing and celery sticks on the side. For an extra crunch, top with chopped bacon. Add extra cheese like mozzarella or Monterey Jack for even more cheesy goodness. Display the cups on a large platter with napkins for grab-and-go ease.
These pair perfectly with other party favorites like sausage balls with pimento cheese or corn and cream cheese dip. You really can't go wrong with these flavor-packed appetizers!
How to Make Buffalo Chicken Wonton Cups
Step 1: Preheat oven to 350°F. Spray a muffin pan and the bottom half of a shot glass with cooking spray. Lightly spritz each wonton wrapper with olive oil spray, place sprayed-side down over a muffin cup, and press inside using the shot glass to form the shape. Repeat with remaining wrappers. Bake wontons for 10 minutes. Remove from oven and set aside but leave oven on.
Step 2: While wontons bake, reserve 2 tablespoons each of green onions and cheddar cheese. In a medium bowl, mix together chicken, remaining green onions, remaining cheddar, cream cheese, blue cheese, buffalo sauce, and ranch seasoning.
Step 3: Spoon 1 rounded tablespoon of buffalo chicken mixture into each wonton cup. Sprinkle with reserved cheddar cheese. Bake at 350°F for 8-10 minutes until edges of the cup are golden brown and cheese melts.
Step 4: Top the buffalo chicken wonton cups with reserved green onions before serving. If you want to make it with the air fryer, use glass custard cups instead of a muffin pan and bake at 325°F, following the same steps.
Can I Use Rotisserie Chicken For This Chicken Wonton Recipe?
Absolutely! Rotisserie chicken is perfect for this chicken wonton recipe and saves time. Simply shred the meat and you're ready to go. You can also use leftover grilled chicken, baked chicken breast, or even canned chicken in a pinch.
Recipe Tips from Mrs. G
- Don't overfill the wonton cups. Stick to about 1 rounded tablespoon of filling per cup. Overfilling can cause the filling to overflow during baking and make the wontons soggy. You want the filling to sit nicely inside the crispy cup.
- Soften the cream cheese first. Make sure your cream cheese is fully softened to room temperature before mixing. This ensures it blends smoothly with the other ingredients and creates a creamy, well-combined filling without lumps.
- Watch the wonton edges closely. Wontons can go from golden to burnt quickly, so keep an eye on them during both baking stages. If the edges are browning too fast in the final bake, tent them loosely with foil while the cheese finishes melting.
- Customize the heat level. Adjust the spice to your preference by using more or less buffalo sauce. For a milder version, mix buffalo sauce with ranch dressing. For extra heat, add a dash of cayenne pepper or use a spicier buffalo sauce.
Storing Leftovers
Store leftover buffalo chicken wontons in an airtight container in the fridge for up to four days. Our favorite way to reheat them is in the air fryer at 325ºF for 10 minutes. They will taste just as fresh as when you made them. You can also reheat them in the oven at 350ºF until warmed through, about 10-15 minutes. We don't recommend reheating them in the microwave because they'll become soggy.
This chicken wonton recipe freezes well for up to three months. Store them in a freezer-safe container or bag. When you're ready to eat, thaw them overnight in the fridge and reheat them as directed above.
Buffalo Chicken Wontons
Equipment
- muffin or cupcake pan
- shot glass
- medium mixing bowl
Ingredients
Wonton cups
- 12 wonton wrappers find them in the grocery store produce section
- olive oil spray
Buffalo Chicken ingredients
- 1 cup cooked chicken shredded
- 3 green onions scallions, sliced, green parts only
- ¼ cup cheddar cheese shredded
- ¼ cup buffalo sauce like Trader Joe's Buffalo Sauce
- 3 ounces cream cheese (softened)
- ¼ cup blue cheese crumbles
- 1½ tablespoons dry ranch seasoning see notes to make your own
Instructions
- Preheat oven to 350ºF.
- Spray muffin pan with cooking oil. Spray the bottom ½ of the shot glass (or small glass) with cooking spray.
- Lightly spritz the wonton wrapper with olive oil spray. Place the sprayed side evenly over the muffin cup and press inside. Use the shot glass to form the wonton wrapper to the muffin well sides. Do this with the rest of the wonton wrappers.
- Bake the wontons for 10 minutes, until almost golden and crispy, with little bubbles. Remove baked wonton cups from the oven and set aside. Leave the oven on because you will be baking the wontons once they are filled.
Buffalo Chicken filling prep
- While the wontons are baking, prepare your filling. Reserve 2 tablespoons of green onions (scallions) and 2 tablespoons of shredded cheese and set aside. Mix together shredded chicken, sliced green onions, shredded cheddar, cream cheese, blue cheese, buffalo sauce, and dry ranch dressing, in a medium bowl.
- Use a small spoon to drop about 1 rounded tablespoon of the buffalo chicken mixture into the baked wonton cups. Sprinkle the reserved cheddar cheese on top of the filling.
- Bake at 350ºF for 8-10 minutes, until the edges of the wonton are golden brown and the cheese topping has melted. Top with reserved green onion before serving.
Air Fryer instructions
- To make these in an air fryer, use glass custard cups for the wonton wrappers, instead of a muffin pan. Bake at 325ºF, following the instructions above.
Notes
- We recommend using a shot glass or a similarly sized glass. This will help your wrappers align with the sides of the muffin cup wells. The wrappers will shrink slightly during baking, but this will ensure there is a wide area for the popper filling in wonton cups.
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- Buffalo chicken dip cups: Swap out the homemade filling with Trader Joe's buffalo chicken dip or our dairy free buffalo chicken dip. This shortcut still delivers bold flavor with even less prep-great for last-minute snacks.
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- Spicy jalapeño kick: Add finely diced jalapeño and a pinch of garlic powder to the filling for some extra heat. It's a great twist if you love your buffalo chicken cups with a bold peppery bite.
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- Egg roll wrapper wontons - Instead of traditional wrappers, use egg roll wrappers cut into squares and baked in a mini muffin pan. The result? Larger, extra crispy wontons with more space for that creamy filling.
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- Deep-fried buffalo bites - For extra indulgence, brush filled wonton wrappers with beaten eggs, sprinkle with salt, and drop them into a deep fryer. Fry until golden and crisp, and serve immediately with ranch or blue cheese dressing for dipping.
- Store leftovers in an airtight container in the fridge for up to four days. Our favorite way to reheat them is in the air fryer at 325ºF for 10 minutes. They will taste just as fresh as when you made them.
- You can also reheat them in the oven at 350ºF until warmed through, about 15 minutes.
- We don't recommend reheating them in the microwave because they'll become soggy.
- You can make them ahead of time. Just assemble the cups and store them in the fridge until you're ready to bake them.
- You can also freeze them before baking. Just be sure to thaw them overnight in the fridge before baking.
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