I have mentioned before that my family likes to have a monthly appetizer night – when our entire dinner is a variety of different appetizer delights. Our most recent app night, I made these Buffalo Chicken Cups and they were the first thing gone out of all of the things I made. They have just the right zingy spice from the buffalo sauce and cooling from the cream cheese and ranch. Loaded with both cheddar and bleu cheese – it is such a powerful little bite!
These would be great to bring to a picnic, bbq or potluck. They travel well, just make sure that they get to cool all the way through on a wire rack. If you leave them in the muffin pan or on a plate, the bottoms get a little soggy. And no one likes a soggy bottom, right? If you transfer them over to wire rack, they stay firm and crispy. If you cannot find wonton papers (check in your produce department, often near the fresh herbs), you could also use some puff pastry or phyllo cups from the freezer section. You just might have to precook those before filling them up. The wonton wrappers are so thin, that they cook through at the same rate as the filling.
My go to for buffalo sauce is definitely Frank’s Red Hot – it has just the right heat level and the perfect vinegary tang that you want from a hot wing. You can use whatever hot sauce you prefer. I also prefer Toby’s Family Foods Ranch Dressing – but I know it is not available nationwide. It is one of those dressings you find in the refrigerator section of your produce department. I find those types of dressings to be more flavorful. You can also make your own with my Homemade Ranch Dressing recipe!
Now Let’s Get Cookin’!
Buffalo Chicken Cups
- 2 Muffin Tins
- 24 Wonton Wrappers
- 4 oz Cream Cheese softened
- ½ cup Ranch Dressing
- ½ cup Buffalo Chicken
- ½ cup Bleu Cheese crumbles
- 1 cup Cheddar Cheese
- 1 tbsp Parsley
- Cooking Spray
For the Chicken
- 1 lb Chicken Thighs boneless, skinless
- 2 cups Chicken Broth
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Add chicken ingredients to sauce pan over medium-high heat. Cook for 15 minutes. Remove chicken from pan and shred.
- Preheat oven to 425 deg. Spray muffin tins with cooking spray. Place a wonton wrapper in each cup, pressing into the cup.
- In a bowl, combine cream cheese, ranch dressing, shredded chicken and bleu cheese. Portion chicken mixture into each of the wonton cups.
- Sprinkle each cup with cheddar cheese and parsley. Bake for 15 minutes. Remove to wire rack. Serve while still hot.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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