Buffalo Chicken Cups

Buffalo Chicken Cups
Buffalo Chicken Cups

Buffalo Chicken Cups

Buffalo wings can be messy and some people don't like to eat the chicken right off of the bone. These Buffalo Chicken Cups transform the game-day favorite into a bite-size finger food, without the mess. Click here for a video tutorial.

Ready in
20 m
Deliver Ingredients


  • 12 Ounces cooked chicken, diced
  • 3 Ounces blue cheese, crumbled, plus more for topping
  • ¼ Cup wing sauce (mild or hot, according to taste)
  • ½ Cup cream cheese, softened
  • ¼ Cup ranch dressing
  • 24 wonton wraps, such as Nasoya


Preheat oven to 350 degrees F.

Place the chicken and blue cheese in a bowl and set aside. In a separate bowl mix together the hot wing sauce, softened cream cheese, and ranch dressing. Pour the cream cheese mixture over top of the chicken and crumbled blue cheese. Stir until just combined.

Place one wonton wrapper in each cup of a cupcake pan, then press down gently until it creates a cup.

Fill each wrapper cup three-quarters of the way with the chicken mixture.

Bake until the wrappers are golden brown and the cheese is bubbling, 10 minutes. Top with more crumbled blue cheese for garnish, if you wish.

Serve warm.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.