I love finding new twists on old stand-by recipes. Take buffalo chicken wings, for example. Yes, you can vary the spices and sauce, you can switch it up from frying to baking, but for the most part the recipe doesn’t really vary. Which is why I love these Buffalo Chicken Cups (and so will you)!
This super easy, less messy (no bones and no sticky fingers) option is just as delicious as traditional chicken wings. The secret is one of my favorite “shortcut” ingredients — wonton wrappers. You can readily find these in the produce section of your grocery store, and they are SUPER versatile.
But don’t fret if you can’t find wonton wrappers. You can easily substitute with any rolled out dough — pie, phyllo, or even puff pastry. Just cut out circles, press into the muffin tin, bake until light golden brown and proceed with the rest of the recipe. Put these on a platter along with some celery sticks and blue cheese or ranch dressing and watch them fly off the table!
Buffalo Chicken Cups
- 2 boneless chicken breast halves (about one pound)
- Olive oil
- 24 wonton wrappers
- 4 ounces cream cheese, softened
- 1/2 cup hot sauce
- Blue cheese crumbles and/or shredded cheddar
- Scallions, sliced
- Celery sticks, ranch dressing, blue cheese dressing (side)
- Preheat oven to 400 F. Place chicken breasts in a small oiled baking dish. Drizzle with more oil and season with salt and pepper. Cover tightly and bake for 30 minutes, or until cooked through.
- When cool enough to handle, shred chicken and place in a large bowl. Lower oven temperature to 350 F.
- Grease a mini muffin tin with non-stick cooking spray. Working with one wonton wrapper at a time, gently tuck into the wells of the muffin tin, pressing evenly around the bottoms and sides. Bake for 10 minutes, or until golden brown. Remove from oven, but keep oven on.
- While wrappers are baking, combine the cream cheese and hot sauce until smooth — add to chicken and toss to coat thoroughly. Divide chicken mixture evenly among the wonton cups.
- Top with blue cheese crumbles, shredded cheddar, or a combination. Bake for 10-12 minutes, or until cheese is melted and bubbly. Top with sliced scallions and serve immediately, alongside celery sticks and dressings.