Buffalo Chicken Wontons
Crispy wonton cups filled with creamy, spicy buffalo chicken make a perfect party bite.
Servings: 48 bites
Ingredients
- 2 cups cooked chopped chicken
- 8 oz cream cheese softened
- 1/2 cup bottled ranch dressing
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup Frank's hot sauce or wing sauce
- 3/4 cup shredded cheddar cheese
- 12 oz wonton wrappers about 1 (12-oz) package
Instructions
- Preheat the oven to 350°F (175°C). Spray two mini muffin pans with nonstick cooking spray.
- In a large mixing bowl, combine the chopped cooked chicken, softened cream cheese, ranch dressing, Frank's hot sauce, garlic powder, onion powder, and shredded cheddar until evenly mixed and creamy.
- Press one wonton wrapper into each mini muffin cup, gently forming a little cup. Repeat until the pans are filled.
- Spoon the buffalo chicken mixture into each wonton cup, filling most of the way but leaving a small rim so the wonton edges can crisp.
- Bake for 18–20 minutes, until the filling is bubbly and the wonton edges are golden brown.
- Remove from the oven and garnish as desired with extra hot sauce and sliced green onions before serving.
Equipment
- Chef knife
- Cutting Board
- Mixing bowls
- Mini muffin pan
- Measuring cups and spoons
- spoon or small scoop
Notes
- Use leftover rotisserie chicken to save time.
- Warm cream cheese slightly if not fully softened.
- Work with one wonton wrapper at a time to prevent drying.
- Mini muffin pans may need light greasing to release wontons.
- Adjust hot sauce amount to control spice level.