Buffalo Chicken Wonton Cups

5 from 3 votes

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 Time10

Cook Time15

Total Time25

Course: Appetizer, dip

Cuisine: American

Servings: wonton cups

Calories: 86kcal

Author: Becky Hardin

Equipment

Mini Muffin Tin

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

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.

Nutrition