When I whip out a batch of these little buffalo chicken wonton cups, the crowd goes wild! Spicy buffalo chicken dip wrapped and baked in wontons until crisp creates the most delicious bite, and they’re great for dipping. It’s the perfect game day finger food, made with just a handful of ingredients in about 25 minutes!
These crunchy baked wonton cups are my favorite appetizers for parties and game day because they’re so easy to make. All I have to do is make the creamy buffalo chicken dip filling, fill up the wonton cups and place them in a mini muffin tin, then bake. It’s such a quick recipe and they’re always a hit!
What’s in this Buffalo Chicken Wonton Cups recipe?
Cream cheese, buffalo sauce, and shredded chicken create a tasty filling for baked wontons!
- Wonton Wrappers: Use a package of wonton wrappers for this recipe–they’re usually in the refrigerated section near foods like tofu and kimchi. If you can’t find them, use egg roll wrappers cut into quarters.
- Cream Cheese: Creates the creamy base of the buffalo chicken filling. Bring it to room temp to make it easier to mix.
- Sour Cream: Lightens the filling and adds a bit of tanginess. If you don’t have any on hand, use more cream cheese to make up for it (8 ounces total instead of 6).
- Buffalo Sauce: Adds the spice to our chicken wonton filling–I recommend Frank’s Red Hot!
- Garlic Powder: Adds a bit of extra earthiness to the filling.
- Chicken: Use pre-cooked shredded chicken. Feel free to use any leftover chicken you have in the fridge, or grab a rotisserie chicken from the store for convenience.
- Mozzarella: Adds a gooey cheesiness to the filling! Or use pepper jack, cheddar, or blue cheese.
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Variations To Try
To make these buffalo chicken wonton cups a little lighter, use low-fat cream cheese, and swap the sour cream for plain Greek yogurt.
How to Store and Reheat
I recommend enjoying these baked buffalo chicken wonton cups as soon as they come out of the oven, because the wrappers do become soggy when stored. But if you do have extras, keep them in an airtight container in the refrigerator for up to 3 days. I’ve found some success reheating them in my Air Fryer!
Notes and Tips
- When I’m craving more crunch, I double up the wonton wrappers to make thicker cups. Works like a charm!
- If I have some buffalo chicken dip in the fridge, I just use that to fill up the wonton cups instead of making a new filling. It’s a great way to use up party leftovers.
Buffalo Chicken Wonton Cups
Ingredients
- 24 wonton wrappers
- 2 tablespoons olive oil
- 6 ounces cream cheese ¾ brick, room temperature
- ¼ cup sour cream
- ¼ cup Buffalo sauce see notes
- ½ teaspoon garlic powder
- 1 cup finely shredded cooked chicken
- 1 cup freshly shredded mozzarella cheese
- ranch or blue Cheese for serving
Equipment
- Mini Muffin Tin
Instructions
- Preheat oven to 375°F. Grease a mini muffin tin with nonstick spray.
- Lightly brush each wonton wrapper with olive oil and place one wrapper into each well of the muffin pan.24 wonton wrappers, 2 tablespoons olive oil
- In a medium bowl, mix together the cream cheese, sour cream, Buffalo sauce, and garlic powder.6 ounces cream cheese, ¼ cup sour cream, ¼ cup Buffalo sauce, ½ teaspoon garlic powder
- Add the shredded chicken and mozzarella. Mix to combine.1 cup finely shredded cooked chicken, 1 cup freshly shredded mozzarella cheese
- Divide the buffalo chicken mixture between the wonton cups, filling each one with about 1 tablespoon.
- Bake the wonton cups for 12-15 minutes, or until the wontons are crisp and golden brown and the filling is warmed through.
- Serve the wonton cups immediately, garnished with blue cheese crumbles or sliced green onion, if desired.ranch or blue Cheese
Notes
- If you can’t find wonton wrappers, you can use egg roll wrappers cut into quarters.
- You can brush the wonton wrappers with neutral oil instead of olive oil.
- You can use low-fat cream cheese for a healthier swap.
- In place of the sour cream, you can use more cream cheese or Greek yogurt.
- You can swap the mozzarella cheese for cheddar or pepper jack.
- If you want your wonton cups a little more sturdy or with extra crunch, use two wonton wrappers per cup instead of just one!
- Nutritional information does not include optional ingredients.
How to Make Buffalo Chicken Wonton Cups Step by Step
Prepare Wonton Cups: Preheat the oven to 375°F, and grease a mini muffin/cupcake tin with nonstick spray. Next, use 2 tablespoons of olive oil to lightly brush each of the 24 wonton wrappers; then place one wrapper into each well of the muffin pan.
Make the Filling: In a medium bowl, combine 6 ounces of softened/room temperature cream cheese, ¼ cup of sour cream, ¼ cup of Buffalo sauce, and ½ teaspoon of garlic powder.
Mix in the Chicken: To the filling, add 1 cup of cooked, finely shredded chicken and 1 cup of freshly shredded mozzarella cheese. Mix to fully combine.
Fill the Cups: Divide the buffalo chicken dip mixture between the 24 wonton cups, filling each one with about 1 tablespoon.
Bake: Bake for 12-15 minutes, or until the wonton cups are crisp and golden brown, and the chicken filling is warmed through.
Serve: Serve the wonton cups immediately, garnished with blue cheese crumbles or sliced green onion, and ranch for dipping, if desired.
It’s something new that I want to cook for my family.
I hope you love it, Dennis!