These Buffalo Chicken Wonton Cups are the perfect party appetizer! Crispy wontons, filled with a spicy and flavorful chicken filling topped with blue cheese and baked in the oven for a crunchy bite.
Baked Buffalo Chicken Wonton Cups
Our Buffalo Chicken Wonton Cups recipe is quick and easy to prepare using cream cheese, cooked chicken, wing sauce, and sliced green onions, all stuffed inside wonton shells and baked until golden brown.
Wonton wrappers are the perfect handheld vehicle for housing the creamy buffalo chicken filling.
These little buffalo chicken bites taste like my Buffalo Chicken Dip, but because they’re baked into individual crispy wonton cups, they’re a lot less messy (and there’s no more double dipping)!
Serve these snacks at this year’s Super Bowl or your next game day gathering; grab and go bites are always the best when your favorite wings flavors are baked into buffalo chicken wontons.
Why We Love Buffalo Chicken Wontons
- Quick and easy appetizer recipe.
- Uses a handful of simple ingredients.
- Filled with tangy and spicy flavors that taste delicious together.
- Tastes like traditional chicken wings without the mess!
- Perfect small size for serving on game day, as a party appetizer, or as a hand-held partner for other finger food.
Buffalo Chicken Wonton Cups Ingredients
- Cream cheese
- Buffalo wing sauce: Make sure you are using buffalo wing sauce (like Frank’s RedHot Buffalo Wings Sauce) and not just hot sauce.
- Salt
- Garlic powder
- Green onions
- Shredded chicken
- Wonton wrappers: I used a 14-ounce package of Twin Dragon’s Won Ton Wrapper from the refrigerated section of the produce department.
- Crumbled blue cheese (optional)
Substitutions and Additions
- Choose Your Chicken: I used pre-shredded roasted chicken from the deli section of the grocery store, but you can also cook and shred 2 or 3 chicken breasts, use a rotisserie chicken, or try cooked ground chicken instead of shredded chicken.
- Add-Ins: Feel free to add some shredded cheddar cheese to the cream cheese mixture for some extra cheesy taste. You can also add a few tablespoons of ranch dressing for the famous buffalo chicken flavor.
- Create Your Cups: If you can’t find wonton wrappers, egg roll wrappers cut into quarters would make a great substitution. You can even use Scoops tortilla chips for a no bake option.
Recommended Tools
- (2) 12-cup mini muffin pans or (1) 24-cup mini muffin pan
- Cooking spray
- Electric mixer
- Cookie Scoop
See Full Recipe Card Below
Jump to RecipeHow to Make Buffalo Chicken Wonton Cups
- Prepare The Pans: Press one wonton wrapper in each of the 21 mini cups, letting the corners of the wrappers stick out of the cups. Place to the side.
- Make The Filling Mixture: Beat the cream cheese until smooth. Pour in the wing sauce, salt, and garlic powder and continue mixing until smooth. Fold in the green onions and chicken.
- Bake: Scoops the cream cheese filling into each wonton cup and bake at 350 degrees Fahrenheit for 15-18 minutes or until the corners of the wrappers start to brown and the chicken mixture starts to bubble.
- Serve: Garnish with green onion and bleu cheese, if desired. Serve and enjoy!
Tip For the Best Wonton Cups
- Make sure your cream cheese has softened to room temperature so that it’s easier to beat to a smooth consistency.
- I used a 1 1/2 tablespoon scoop to scoop my filling into the wonton cups.
- I like to chop up the shredded chicken so it is “bite-size” friendly.
- The cups of the wontons may come out a bit chewy, but they will be fully cooked.
- It’s okay if the filling overflows slightly when you drop the scoops of cream cheese mixture into the cups. The mixture will settle as it bakes.
- If you are using (2) 12-cup mini muffin tins, you can bake them at the same time on the same oven rack.
How to Store Buffalo Chicken Wonton Cups
- To Store: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven on a baking sheet at 350° for 20 minutes. The wonton wrappers may lose some crispiness.
- To Freeze: Store in an airtight container in the freezer for up to 1 month.
- To Reheat: Thaw and reheat in the oven on a baking sheet at 350° for 20 minutes.
More Easy Game Day Recipes
Our Other Favorite Buffalo Sauce Recipes
- Buffalo Chicken Sliders
- Buffalo Chicken Dip
- Air Fryer Buffalo Cauliflower
- Buffalo Chicken Macaroni and Cheese
- Buffalo Chicken Pinwheels
Buffalo Chicken Wonton Cups
Serves — 21
Buffalo Chicken Wonton Cups contain all the classic flavors of buffalo chicken, all packed into portable wonton wrappers. Deliciously crunchy, creamy, and spicy, they’re the perfect finger food for game day and parties!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Ingredients
- 8 ounces of cream cheese softened
- ⅓ cup buffalo wing sauce
- 1 teaspoon of salt
- 1 teaspoon garlic powder
- 3 green onions sliced thinly
- ½ pound shredded chicken cooked and chopped
- 21 Wonton wrappers
- Bleu cheese crumbles optional
Instructions
- Preheat the oven to 350°. Spray two 12-cup mini-muffin pans (or one 24-cup mini-muffin pan) with cooking spray. Press 21 wonton wrappers in the mini cups gently, folding the sides where necessary and letting the corners of the wrappers stick out of the cups. Place to the side.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Pour in the wing sauce, salt, and garlic powder and continue mixing until it is well-mixed and smooth.
- Fold in the green onions (save a few for garnishing) and chicken with a spatula, then use a cookie scoop or a measuring tablespoon to drop scoops of the cream cheese filling into each wonton cup.
- Bake for 15-18 minutes or until the corners of the wrappers start to brown and the chicken mixture starts to bubble.
- Garnish with reserved green onion and bleu cheese, if desired.
Jenn’s Notes
Storage:
- To Store: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven on a baking sheet at 350° for 20 minutes. The wonton wrappers may lose some crispiness.
- To Freeze: Store in an airtight container in the freezer for up to 1 month.
- To Reheat: Thaw and reheat in the oven on a baking sheet at 350° for 20 minutes.
- Make sure your cream cheese has softened to room temperature so that it’s easier to beat to a smooth consistency.
- I used a 1 1/2 tablespoon scoop to scoop my filling into the wonton cups.
- I like to chop up the shredded chicken so it is “bite-size” friendly.
- The cups of the wontons may come out a bit chewy, but they will be fully cooked.
- It’s okay if the filling overflows slightly when you drop the scoops of cream cheese mixture into the cups. The mixture will settle as it bakes.
- If you are using (2) 12-cup mini muffin tins, you can bake them at the same time on the same oven rack.
Nutrition Info
Calories: 79kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 313mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 168IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 0.4mg
Forgot the stars.
I made these with barbecued chicken as I don’t like spicy. I want to try with orange chicken next. My 2 boys (both in their 50s) ate them at one sitting while watching basketball.