Quick Facts
Time: 15 minutes • Yield: 36 cups • Skill: Easy • Method: One-pan (mini muffin tin, baking) • Diet: High-protein appetizer
Introduction
Buffalo Chicken Dip is the fast fix for parties, tailgates, and last-minute invites when you need something addictive but tidy. Tucked into mini wonton cups, it turns a classic, messy dip into shareable bites that bake in minutes and carry cleanly to the coffee table. Expect creamy heat, melty cheese, and a satisfying crunch in every mini cup—ideal for family movie night, office potlucks, or game-day grazing. If quick timing and simple ingredients are your love language, these are for you.
Want more in this flavor lane? Check out our Buffalo Chicken Dip recipes for fast, shareable bites.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: acid/heat/salt notes
- Great leftovers: reheats beautifully
Ingredients
Equipment
Method
- Preheat oven to 350°F. A hot oven ensures crispy edges.
- Press one wonton wrapper into each greased mini muffin tin well, forming a cup shape with standing corners.
- In a bowl, mix shredded chicken, cream cheese, buffalo wing sauce, and shredded cheddar until smooth and well combined.
- Fill each wonton cup with about 1 tablespoon of filling. Avoid overfilling to prevent overflow.
- Bake for 10–12 minutes until edges are golden and cheese is bubbling. Centers should be hot and set.
- Let cool for 5 minutes. Top with blue cheese and green onions if using. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 36 wonton wrappers
- 1½ cups cooked chicken, shredded
- 3 oz cream cheese, softened
- ⅓ cup buffalo wing sauce
- ½ cup shredded cheddar
- Optional toppings: crumbled blue cheese, thinly sliced green onions
What each ingredient does
- Wontons: crisp vessel for easy serving.
- Chicken: hearty, protein-rich bite.
- Cream cheese: creamy base that sets.
- Buffalo sauce: spicy-tangy backbone.
- Cheddar: extra melt and savoriness.
- Toppings: brightness and contrast.
Pro tip: Drain chicken well so the filling stays thick and the cups don’t weep.
Substitutions & Swaps
- Dressing swap: ranch for blue cheese if preferred.
- Cheese options: Monterey Jack or mozzarella for extra melt.
- Heat control: mild buffalo sauce for kid-friendly; add cayenne for spicy.
- Gluten-free: GF wrappers or pre-baked mini corn tortilla cups.
- Time-saver: rotisserie chicken and pre-shredded cheese.
Equipment Notes
Mini muffin pan (24-cup preferred). Light nonstick spray or a brush of oil helps blister and brown the wrappers. A tablespoon scoop ensures even portions and even baking.
Step-by-Step
- Preheat to 350°F. A hot oven is key for crisp edges.
- Form cups. Press a wonton wrapper into each greased mini muffin well; the corners should stand up like petals.
- Mix filling. Stir chicken, cream cheese, buffalo sauce, and cheddar until smooth and cohesive.
- Fill. Add about 1 Tbsp to each cup—just shy of the rim prevents overflow.
- Bake 10–12 minutes. Look for lightly golden edges and bubbling cheese; centers should be hot and just set.
- Finish. Cool 5 minutes; top with a pinch of blue cheese and sliced green onion.
Doneness cues: edges golden and crisp; cheese melted and lightly browned in spots. Total time is about 15 minutes start-to-finish using a prepared chicken shortcut.
Serving a mix? Add one or two from our Dip Recipes to keep the snack rotation fresh.
Make-Ahead, Storage & Reheating
Assemble and refrigerate unbaked cups for up to a day; bake just before serving. Store leftovers 3–4 days; reheat 5–7 minutes at 350°F. Freeze unbaked cups on a tray, then bag up to 3 months; bake from frozen, adding a few minutes.
How to Lighten / Make It Creamy
Lighten with half cream cheese and half Greek yogurt; stir in finely chopped celery for crunch. For extra creamy cups, add a spoon of ranch or blue cheese dressing to the filling, or finish hot cups with a tiny swirl just before serving.
Toppings, Garnishes & Finishes
- Crunch: toasted panko, crisped shallots
- Fresh: parsley, chives, diced celery leaves
- Tang/Heat: splash of buffalo sauce, squeeze of lemon
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve alongside carrot and celery sticks, simple chopped salad, or warm baguette slices. Pair with sparkling water plus citrus or a light, crisp refresher.
Scaling the Recipe
To feed a crowd, bake on two racks and rotate pans halfway. For a small gathering, halve the recipe and use a 12-cup pan; watch the same doneness cues.
Nutrition & Dietary Notes
Each bite is protein-forward and portion-controlled. For dairy-free, use dairy-free cream cheese and dairy-free shreds; for gluten-free, grab GF wrappers or small tortilla shells.
Troubleshooting
- Edges too dark, centers pale? Move to middle rack and reduce bake by 1–2 minutes.
- Filling leaks? Underfill slightly; cool 5 minutes before unmolding.
- Not spicy enough? Add a teaspoon more buffalo sauce or a pinch of cayenne to the next batch.
- Too loose? Use room-temp cream cheese and thoroughly drained chicken; chill filling 10 minutes before scooping.
FAQs
Can I use canned chicken? Yes—drain very well and shred.
Air fryer? Yes—cook cups at 325–330°F for 5–7 minutes, checking often.
Make it kid-friendly? Choose mild sauce and skip blue cheese.
How long do they last? 3–4 days refrigerated; reheat to re-crisp.
Variations
- Lemony Herb: Add lemon zest and parsley to the finish.
- Spicy Chipotle: Stir in minced chipotle and a hint of honey.
- Creamy Parmesan: Fold in grated parmesan and finish with extra on top.
Like riffing? Pair these variations with picks from our Appetizer Recipes for a balanced lineup.
Chef Notes / Test Kitchen Tips
Even, small scoops make the best texture—too much filling prevents crisp edges. The sweet spot is 10–12 minutes at 350°F in a preheated oven; pull when the wrappers are golden and the cheese is bubbling. Let them rest briefly; that’s when the centers set and the cups lift out cleanly.
Conclusion
These quick Buffalo Chicken Dip Cups deliver bakery-crisp shells with a creamy, tangy center in just 15 minutes. They’re tailor-made for tailgates and busy nights, and they reheat like a charm. Save this recipe for your next gathering and share how you riff it!
