Hey there, snack lover! Let me tell you about my all-time favorite party savior; the Buffalo Cups Recipe. These little flavor bombs have saved me more times than I can count when unexpected guests show up or when I need something fast for game day. Picture this: crispy wonton shells filled with creamy, spicy buffalo chicken goodness, topped with melted cheese and a cool ranch drizzle. Trust me, these Buffalo Cups Recipe bites disappear faster than I can make them, and I've had friends literally text me the morning after a party asking for the recipe. What makes this Buffalo Cups Recipe so special is how it combines everything we love about buffalo wings without the mess and fuss.
I've been making these buffalo chicken cups for over five years now, tweaking and perfecting them through countless Super Bowl parties, birthday gatherings, cozy family dinners, and even last-minute Friday night get-togethers. The Buffalo Cups Recipe hits that sweet spot between impressive and ridiculously easy; nobody needs to know you threw these together in less than 30 minutes!
Why This Buffalo Cups Recipe Wins Every Time
Listen, I've tried dozens of party appetizer recipes, and nothing gets the reaction these buffalo chicken bites do. There's something magical about how the crispy wonton wrapper gives way to that spicy, creamy buffalo chicken filling. The Buffalo Cups Recipe became my signature dish after I brought them to my first neighborhood potluck and watched grown adults fight over the last few pieces (okay, maybe "fight" is strong, but there was definitely some competitive reaching).
What really sets this Buffalo Cups Recipe apart is the texture combination. You get that satisfying crunch from the baked wonton cups, the tender shredded chicken coated in tangy buffalo sauce, and then that cool, creamy element from the ranch and cheese. Plus, these mini buffalo chicken appetizers are way less messy than traditional wings, which means your guests can actually socialize instead of hunting for napkins. I've made these buffalo chicken muffin cups for football parties, baby showers, and even fancy dinner parties; they work everywhere because everyone loves buffalo chicken.
Jump to:
Ingredients
For the Wonton Cups:
- Wonton wrappers
- Cooking spray
For the Buffalo Chicken Filling:
- Cooked shredded chicken
- Buffalo sauce
- Cream cheese, softened
- Ranch dressing
- Shredded cheddar cheese
- Melted butter
- Garlic powder
- Onion powder
For Toppings:
- Celery sticks
- Blue cheese crumbles
- Fresh parsley, chopped
- Extra ranch dressing
See recipe card for quantities.
Instructions
Prep Your Wonton Cups
- Preheat your oven to 350°F and grab a standard muffin tin
- Spray the muffin cups generously with cooking spray (don't skip this or you'll regret it later)
- Gently press one wonton wrapper into each muffin cup, creating a little cup shape
- Lightly spray the tops of the wonton wrappers with more cooking spray
- Bake for 8-10 minutes until they're golden and crispy (watch them closely after 8 minutes)
- Remove from the oven and let them cool slightly in the tin; they'll firm up as they cool
Pro tip: The wontons will puff up a bit while baking. If they puff too much, gently press them down with a spoon right when they come out of the oven.
Make the Buffalo Chicken Filling
- In a large mixing bowl, combine the softened cream cheese and ranch dressing until smooth
- Add the shredded chicken, buffalo sauce, and melted butter; mix everything together
- Stir in the garlic powder, onion powder, and ½ cup of the shredded cheddar cheese
- Taste the mixture and adjust the buffalo sauce if you want more heat (I usually add an extra tablespoon)
- Mix until everything is well combined and the chicken is evenly coated
Expert advice: Make sure your cream cheese is properly softened; otherwise, you'll have lumps in your filling. Leave it out at room temperature for about 30 minutes before starting.
Fill and Bake the Buffalo Cups
- Increase your oven temperature to 375°F
- Spoon about 2 tablespoons of the buffalo chicken mixture into each wonton cup
- Top each cup with the remaining cheddar cheese (about 2 teaspoons per cup)
- Add a few blue cheese crumbles on top if using (this is where the magic happens)
- Bake for 10-12 minutes until the cheese is melted and bubbly
- Remove from the oven and let them cool for 3-4 minutes before removing from the tin
Important note: Don't overfill the cups or the filling will overflow and make removal difficult. Less is more here!
Garnish and Serve
- Serve immediately while they're still warm with celery sticks on the side
- Carefully remove each buffalo cup from the muffin tin using a small spoon or offset spatula
- Arrange them on a serving platter
- Drizzle with additional ranch dressing in a zigzag pattern
- Sprinkle with fresh chopped parsley for color
Expert Cooking Tips
- Perfect chicken texture every time: I always use rotisserie chicken for this Buffalo Cups Recipe because it's already seasoned and super moist. Just shred it with two forks or use your hands (once it's cool enough). If you're cooking chicken from scratch, poach chicken breasts in chicken broth for extra flavor and moisture.
- Temperature matters: Room temperature cream cheese is crucial. Cold cream cheese won't blend smoothly and you'll end up with a lumpy filling. Set it out 30-45 minutes before you start cooking, or microwave it for 10-15 seconds (not more or it'll melt).
- The wonton wrapper trick: Press the wonton wrappers firmly into the muffin cups, making sure there are no air pockets at the bottom. If you see any tears, patch them with a small piece of another wrapper; otherwise, your filling might leak through.
- Batch prep like a boss: These buffalo chicken bites can be assembled ahead of time. Prepare the wonton cups and filling separately, store them in the fridge, then assemble and bake right before your party. The wonton cups stay crispy if stored in an airtight container for up to 2 days.
- Heat level control: Start with less buffalo sauce and taste as you go. You can always add more heat, but you can't take it away. I usually start with ⅓ cup and work my way up to ½ cup, depending on who I'm serving.
- Cheese choices matter: Sharp cheddar gives the best flavor, but you can mix it up. I sometimes do half cheddar and half Monterey Jack for a creamier texture. The blue cheese crumbles add that authentic buffalo wing experience, but they're optional if you have blue cheese haters in your crowd.
- Serving temperature sweet spot: These taste best when they're warm but not scorching hot. Let them cool for about 3-4 minutes after baking. This lets the filling set slightly so they're easier to pick up and eat without burning your mouth.
Recipe Variations & Substitutions
- Air Fryer Version: Craving these buffalo chicken cups but want them even crispier? Air fry the wonton cups at 350°F for 5-6 minutes, fill them, then air fry again at 375°F for 5-7 minutes. They come out incredibly crispy with less oil.
- Crescent Roll Cups: Can't find wonton wrappers? Use crescent roll dough instead. Cut the dough into squares, press into muffin tins, and bake at 375°F for 8 minutes before filling. These make heartier, flakier cups that are just as delicious.
- Keto-Friendly Option: Skip the wonton wrappers entirely and make this as a dip. Mix everything together, top with cheese, bake in a casserole dish, and serve with celery, bell pepper strips, and pork rinds for dipping. All the flavor, none of the carbs.
- Ranch Lovers' Twist: Mix an extra 2 tablespoons of ranch seasoning powder into your filling for an intense ranch flavor. These buffalo ranch chicken cups are perfect for people who love that cool, herby taste.
- Vegetarian Buffalo Cups: Replace the chicken with cauliflower florets. Roast the cauliflower first until tender, then chop it up and mix with the buffalo sauce and other ingredients. You won't believe how good these taste!
- Spicy Kick Upgrade: Add diced jalapeños to the filling or use pepper jack cheese instead of cheddar. You can also mix in a teaspoon of cayenne pepper for people who really love heat.
- BBQ Buffalo Fusion: Mix 2 tablespoons of BBQ sauce with your buffalo sauce for a sweet and spicy combination. This is perfect for people who find regular buffalo too tangy.
Equipment Recommendations
- Standard 12-cup muffin tin ; essential for shaping the wonton cups perfectly (I recommend a non-stick one for easier removal)
- Large mixing bowl ; you'll need room to mix that filling thoroughly
- Rubber spatula or wooden spoon ; for mixing the buffalo chicken filling
- Cooking spray ; a must-have for preventing sticking
- Small offset spatula ; makes removing the finished Buffalo Cups Recipe treats so much easier
- Measuring cups and spoons ; accuracy matters, especially with the buffalo sauce
- Two forks ; perfect for shredding your chicken quickly
- Serving platter ; presentation matters, even for game day snacks
Budget-friendly tip: Don't have a muffin tin? Use a mini muffin pan and make bite-sized versions. You'll get about 40-48 mini cups, perfect for larger parties.
Storage & Meal Prep Tips
Refrigerator Storage:
- Store leftover baked buffalo chicken cups in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 8-10 minutes to restore the crispiness. Avoid microwaving if possible; it makes the wonton wrappers soggy.
Freezing Instructions:
- You can freeze the unbaked filled cups for up to 2 months. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen at 375°F for 15-18 minutes. The baked cups don't freeze as well because the wonton wrappers get soggy when thawed.
Make-Ahead Strategy:
- Prepare the wonton cups up to 2 days ahead and store in an airtight container at room temperature. Make the filling up to 24 hours ahead and keep it refrigerated. Assemble and bake right before serving for the best texture and flavor in your Buffalo Cups Recipe.
Reheating Tips:
- The oven is your best friend for reheating. Place the cups on a baking sheet and warm at 325°F for 6-8 minutes. For a quicker option, use an air fryer at 350°F for 3-4 minutes.
The Secret That Makes Them Irresistible
Here's what I learned from my friend's mom who's been making spicy buffalo chicken bites for her restaurant for 20 years; add a tablespoon of pickle juice to your buffalo chicken filling. I know it sounds weird, but trust me on this. The tangy brine adds an extra layer of flavor that makes people say, "What's different about these?" in the best way possible. It brightens up the rich, creamy filling and adds a subtle zing that complements the buffalo sauce perfectly.
Another game-changer for this Buffalo Cups Recipe? Brush the edges of your baked wonton cups with a tiny bit of melted butter mixed with a pinch of salt right when they come out of the oven the first time. This creates an almost addictive savory crust that makes these mini buffalo chicken appetizers even more crave-worthy. My sister-in-law begs me to make these every single holiday now because of this one simple trick.
FAQ
How many calories are in 1 cup of buffalo chicken dip?
A typical serving of buffalo chicken dip contains around 150-200 calories per ½ cup, depending on the ingredients used. Each of these Buffalo Cups Recipe servings has approximately 80-100 calories since they're portion-controlled and use wonton wrappers instead of being served as a dip with chips.
What food was invented in Buffalo, New York?
Buffalo wings were invented in Buffalo, New York, at the Anchor Bar in 1964. The owner's son and his friends were hungry late at night, so Teressa Bellissimo created the now-famous combination of fried chicken wings tossed in hot sauce and butter. That's the inspiration behind this Buffalo Cups Recipe and all buffalo chicken appetizers!
What is the best buffalo sauce?
Frank's RedHot Original is the classic choice and what was used in the original buffalo wings recipe. It's my go-to for this Buffalo Cups Recipe. However, other great options include Sweet Baby Ray's Buffalo Wing Sauce for a milder flavor, or Crystal Hot Sauce if you want more vinegar tang. Choose based on your heat preference!
How to get buffalo sauce to stick to wings?
Pat your wings completely dry before tossing them in sauce, and make sure they're hot when you add the sauce. For this Buffalo Cups Recipe, we mix the buffalo sauce directly into the filling with butter and cream cheese, which helps it coat the chicken perfectly and stay put. The butter in the sauce also helps it adhere better to any surface.
Time to Make Your Own Buffalo Magic
Now you've got everything you need to make these crowd-pleasing buffalo chicken bites that'll have everyone asking for seconds (and thirds). This Buffalo Cups Recipe has become my secret weapon for any gathering, and I promise it'll become yours too. The best part? You can whip these up in about 25 minutes from start to finish, which means less time in the kitchen and more time enjoying your party.
Once you've mastered this Buffalo Cups Recipe, try branching out with our Tex-Mex Casserole Recipe for another party-perfect dish, or check out our Chicken Cups Recipe for a milder version that's kid-friendly. Both follow the same easy preparation style with different flavor profiles. These buffalo chicken muffin cups are just the beginning of your appetizer game transformation. Go ahead, make them tonight, and watch them disappear; just be ready to share this Buffalo Cups Recipe because everyone's going to want it!
Stay cozy, stay hungry, and keep savoring every bite!
By Lisa Johnson 💕
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Pairing
These are my favorite dishes to serve with Buffalo Cups Recipe
Buffalo Cups Recipe
Equipment
- 1 Standard 12-cup muffin tin Non-stick recommended for easy removal
- 1 Large mixing bowl For mixing the buffalo chicken filling
- 1 Rubber spatula or wooden spoon Helps mix creamy ingredients smoothly
- 1 Cooking spray Prevents sticking and helps browning
- 1 Small Offset Spatula Eases removing baked cups from tin
- 1 Measuring cups and spoons For precise measurements
- 2 Forks For shredding chicken
- 1 Serving platter For presentation and serving
Ingredients
Main Ingredients
- 24 pieces Wonton wrappers Form the crispy cups
- Cooking spray To prevent sticking
- 2 cups Cooked shredded chicken Rotisserie chicken works great
- 0.5 cup Buffalo sauce Frank’s RedHot preferred
- 4 oz Cream cheese Softened to room temperature
- 0.25 cup Ranch dressing Adds cool tangy flavor
- 1 cup Shredded cheddar cheese Sharp cheddar preferred; divided use
- 2 tablespoon Melted butter Adds richness to the buffalo mix
- 0.25 teaspoon Garlic powder Enhances savory depth
- 0.25 teaspoon Onion powder Adds mild background flavor
Optional Toppings
- 0.5 cup Blue cheese crumbles Optional topping
- 2 tablespoon Fresh parsley, chopped For garnish
- Extra ranch dressing For drizzling before serving
- Celery sticks For serving alongside
Instructions
- Preheat oven to 350°F. Spray muffin tin with cooking spray. Press one wonton wrapper into each cup. Lightly spray tops and bake 8–10 minutes until golden.
- Mix softened cream cheese and ranch dressing in a bowl until smooth. Add shredded chicken, buffalo sauce, melted butter, garlic powder, onion powder, and half the cheddar cheese. Mix well.
- Raise oven temp to 375°F. Fill wonton cups with 2 tablespoon of buffalo chicken mix. Top with remaining cheddar and optional blue cheese.
- Bake 10–12 minutes until cheese is melted and bubbly. Let cool for 3–4 minutes before removing.
- Drizzle with ranch, sprinkle parsley, and serve warm with celery sticks.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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