Ingredients
Scale
For the Wonton Cups:
- 24 wonton wrappers (square or round)
- Cooking spray
For the Buffalo Chicken Filling:
- 2 cups cooked chicken, shredded or finely diced (about 1 rotisserie chicken breast)
- 4 oz cream cheese, softened to room temperature
- ⅓ cup buffalo sauce (Frank’s RedHot recommended)
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons ranch dressing
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
For Topping and Garnish:
- ½ cup shredded cheddar cheese (for topping)
- 2 green onions, thinly sliced
- Ranch or blue cheese dressing, for drizzling
- Fresh celery leaves (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Generously spray a 12-cup standard muffin tin with cooking spray, making sure to coat the bottom and sides of each cup thoroughly.
- Prepare the wonton cups by gently pressing one wonton wrapper into each muffin cup, creating a little bowl shape. The corners will stick up, which is perfect! Press down gently on the bottom and sides to ensure good contact with the tin. Lightly spray the wonton wrappers with cooking spray. Bake the empty wonton shells for 5-6 minutes until they’re just starting to turn golden and crispy but not fully browned. Remove from oven and set aside. (They’ll continue crisping as they cool.)
- Make the buffalo chicken filling while the wonton cups are baking. In a medium mixing bowl, combine the softened cream cheese, buffalo sauce, ranch dressing, garlic powder, and onion powder. Mix with a fork or spatula until smooth and well blended. Add the shredded chicken and ½ cup shredded cheddar cheese, stirring until everything is evenly coated and combined. Taste and adjust seasoning with salt, pepper, or more buffalo sauce if desired.
- Fill the wonton cups by spooning about 1½-2 tablespoons of the buffalo chicken mixture into each pre-baked wonton cup, filling them generously but not overflowing (the filling should come just to the top of the cup edges). Press down gently to compact the filling slightly.
- Add cheese topping by sprinkling a small pinch of the remaining shredded cheddar cheese on top of each filled wonton cup, covering the filling.
- Bake for 6-8 minutes, or until the cheese on top is melted and bubbly and the wonton edges are deep golden brown and crispy. Watch carefully during the last few minutes to prevent the wonton edges from burning.
- Cool and garnish by letting the wonton cups cool in the pan for 2-3 minutes (this helps them set and makes them easier to remove). Carefully remove each cup from the muffin tin using a small spoon or offset spatula. Transfer to a serving platter.
- Serve immediately garnished with sliced green onions, a drizzle of ranch or blue cheese dressing, and optional celery leaves. Serve while still warm for the best texture and flavor!
Notes
- Wonton wrapper tips: Don’t skip the pre-baking step! This ensures crispy cups that don’t get soggy from the filling.
- Chicken options: Rotisserie chicken is easiest, but any cooked chicken works. Make sure it’s shredded into small pieces so the filling scoops easily.
- Heat level control: For milder cups, use ¼ cup buffalo sauce and add more ranch. For spicier cups, increase buffalo sauce to ½ cup or add a few dashes of extra hot sauce.
- Make them mini: Use a mini muffin tin for smaller, one-bite cups. Adjust baking time to 3-4 minutes for empty shells and 4-5 minutes after filling.
- Prevent soggy cups: Make sure cream cheese is fully incorporated and not too thin. The filling should be thick and scoopable, not runny.
- Serving temperature: These are best served warm when the cheese is melty and the wontons are crispy. They can be eaten at room temperature but won’t be as impressive.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 2 wonton cups
- Calories: 185
- Sugar: 1g
- Sodium: 445mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 45mg