Buffalo Chicken Wonton Cups
Crispy wonton shells filled with spicy buffalo chicken, creamy cheese, and topped with cheddar for a perfect party appetizer that’s quick and easy to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1/2 cup buffalo sauce (store-bought or homemade, e.g., Frank’s RedHot)
- Wonton wrappers (square, refrigerated or frozen, thawed if frozen)
- 4 ounces softened cream cheese
- 1/2 cup shredded cheddar cheese (sharp or mild)
- Green onions, thinly sliced (about half for mixing, half for garnish)
- Ranch or blue cheese dressing (optional, for drizzling or dipping)
- Butter or oil (for brushing wonton wrappers before baking)
- Pinch of garlic powder
- Optional add-ins: diced celery, crumbled blue cheese, smoked paprika
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with butter or non-stick spray.
- Gently separate wonton wrappers and place one in each muffin cup, pressing down to form a cup shape. Lightly brush edges with melted butter.
- Bake wonton wrappers for 6-8 minutes until edges are golden and crispy. Watch closely to avoid burning.
- While wonton cups bake, mix 2 cups shredded cooked chicken with 1/2 cup buffalo sauce until evenly coated.
- Fold in 4 ounces softened cream cheese, 1/2 cup shredded cheddar cheese, a pinch of garlic powder, and half the sliced green onions. Mix until creamy. Add ranch dressing or extra buffalo sauce if mixture is too thick.
- Remove baked wonton shells from oven. Evenly portion buffalo chicken mixture into each cup, leaving a small gap at the top.
- Sprinkle extra shredded cheddar cheese on top of each filled cup.
- Return filled wonton cups to oven and bake for 10-12 minutes at 350°F (175°C) until cheese is bubbly and slightly golden.
- Garnish with remaining green onions and drizzle with ranch or blue cheese dressing if desired. Serve with celery sticks.
Notes
Avoid overcrowding muffin tin to ensure crispiness. Brush wonton edges with butter for golden crunch. Use freshly shredded cheese for better melting. Watch baking times carefully to prevent burning. Filling can be chilled for 10 minutes before filling cups to help hold shape. For dairy-free, substitute cream cheese and cheddar with plant-based alternatives. Can be air-fried for 8-10 minutes at 350°F as an alternative cooking method. Leftovers store well refrigerated for up to 3 days; reheat in oven to maintain crispiness.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 100
- Sugar: 1
- Sodium: 300
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 6
- Fiber: 0.3
- Protein: 6
Keywords: buffalo chicken, wonton cups, party appetizer, easy snack, game day food, finger food, spicy chicken, cheesy appetizer