Buffalo Chicken Wontons
Crispy, cheesy with a bit of heat from buffalo sauce-these Buffalo Chicken Wonton cups will be your new favorite appetizer!
Servings: 12 wontons
Calories: 92kcal
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.