Buffalo Chicken Wonton Cups

5 from 2 votes

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 Time10

Cook Time18

Total Time28

Course: Appetizer

Cuisine: American

Servings: wonton cups

Calories: 79kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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.

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