Buffalo Chicken Wonton Cups

When I whip out a batch of these little Buffalo chicken wonton cups, the crowd goes wild! I fill crunchy wonton cups with spicy, creamy Buffalo chicken dip to create the perfect bite. These baked Buffalo chicken cups are delicious dipped or drizzled with ranch or blue cheese. They’re one of my favorite game day finger foods, made with just a handful of ingredients in about 25 minutes!

Top Reader Review

The first time trying it..I didnt have Red Hot, so i used our BUFFALO RANCH DRESSING..DELISH
The second time I used the rest of our BUFFALO RANCH dressing and added a heap(to taste) of Red Hot..and sliced olives to top…EVEN BETTER! thank you for posting such a simple recipe..

–

Patricia Tomkil Johnson

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Don’t Forget to Oil the Wrappers!

Lightly oiling the inside of each wonton wrapper (not just the pan) makes a noticeable difference in browning and crunch. When I tested this recipe without oiling the wrappers themselves, the edges crisped but the bottoms stayed pale and soft. Brushing a thin layer of oil directly on the wrapper helps the cups bake evenly and stay crisp under the creamy filling.

5 from 3 votes

Buffalo Chicken Wonton Cups

These baked Buffalo chicken wonton cups are filled with creamy, cheesy Buffalo chicken dip and baked until crisp. They’re an easy finger food for game day, parties, or anytime you need a quick appetizer.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

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Equipment

• Mini Muffin Tin

Serves 24 wonton cups

1x2x3x

Ingredients

• ▢ 24 wonton wrappers (*)
• ▢ 2 tablespoons olive oil
• ▢ 6 ounces cream cheese (¾ brick, room temp**)
• ▢ ¼ cup sour cream (***)
• ▢ ¼ cup Buffalo sauce
• ▢ ½ teaspoon garlic powder
• ▢ 1 cup shredded cooked chicken (****)
• ▢ 1 cup shredded mozzarella cheese
• ▢ ranch dressing (or blue cheese, for serving)

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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 shredded cooked chicken, 1 cup 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 dressing

Notes

Yield: This recipe makes 24 wonton cups. Plan on 3-4 wonton cups per person for a party appetizer.

*If you can’t find wonton wrappers, you can use egg roll wrappers cut into quarters.

**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.

****Rotisserie chicken works great here and saves time. You can also use leftover grilled or baked chicken as long as it’s finely shredded.

Tips:

• 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.
• For sturdier wonton cups with extra crunch, layer two wonton wrappers in each muffin well, brushing both lightly with oil.
• For extra-crispy wonton cups, bake the oiled wrappers for 5 minutes before adding the filling. Let them cool slightly, then fill and bake again.
• Use a mild Buffalo sauce if you prefer less heat, or start with half the amount and add more to taste.
• Don’t overfill the cups. The filling will bubble slightly as it bakes, so keeping it just below the rim prevents spillover and uneven browning.
• If the cups are browning too much, loosely cover the pan with foil.
• Add green onions or blue cheese crumbles after baking so they don’t melt or burn.
• Nutritional information does not include optional ingredients.

Make-Ahead: You can mix the Buffalo chicken filling up to 24 hours ahead and store it covered in the fridge. Assemble and bake just before serving for best texture.

Storage: These wonton cups are best enjoyed on the day they are made, as they tend to get soggy quickly. However, you can store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Buffalo Chicken Wonton Cups

Amount Per Serving (1 wonton cup)

Calories 86 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 17mg6%

Sodium 176mg8%

Potassium 36mg1%

Carbohydrates 5g2%

Fiber 0.1g0%

Sugar 0.4g0%

Protein 4g8%

Vitamin A 145IU3%

Vitamin C 0.02mg0%

Calcium 37mg4%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Appetizer, dip

Cuisine: American

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How to Store, Freeze, 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, you can keep them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the oven or air fryer to help re-crisp the wonton cups. The microwave will soften them.