If there’s one party appetizer that never fails to disappear first, it’s my No-Fry Buffalo Chicken Wonton Cups. These little golden bites take all the irresistible flavor of buffalo chicken dip and tuck it neatly into crispy, oven-baked wonton shells, no deep frying, no mess, just pure spicy, creamy goodness.
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I first made these for a football Sunday at my place, and I’ll never forget how everyone hovered around the tray, “just grabbing one more.” The scent of hot sauce, melted cheese, and toasted wonton edges filled my kitchen and instantly felt like comfort food heaven. I’ve always loved buffalo chicken, but I wanted something easy, shareable, and just a bit fancier than the usual dip, and these wonton cups checked every box.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the punchy, tangy, spicy flavor of traditional buffalo chicken dip in perfectly portioned cups that bake up in just minutes. They’re easy to prep ahead, ideal for game days, potlucks, or casual gatherings, and a lighter twist on fried appetizers.
Each bite delivers crunch, creamy filling, and just the right hit of heat. Plus, the wonton wrappers bake into beautiful golden cups that hold their shape, making cleanup a breeze. You can even make them in batches and reheat right before serving.
If you enjoy creative finger foods like my Loaded Mini Taco Cups, or crave snackable bites like Mini Puff Pastry Pizza Bites, this one will quickly earn a top spot in your recipe rotation.
No-Fry Buffalo Chicken Wonton Cups
- Total Time: 35 minutes
- Yield: 24 cups
Description
Crispy, oven-baked wonton cups filled with creamy buffalo chicken dip. These No-Fry Buffalo Chicken Wonton Cups are the perfect bite-sized appetizer for game days or parties.
Ingredients
2 cups cooked shredded chicken
4 oz cream cheese, softened
1/4 cup buffalo sauce (like Frank’s RedHot)
2 tbsp ranch or blue cheese dressing
1 cup shredded cheddar cheese
24 wonton wrappers
2 green onions, chopped (for garnish)
Optional: crumbled blue cheese, diced celery, or chopped bacon
Instructions
Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
In a bowl, mix cream cheese, buffalo sauce, and ranch until smooth. Stir in shredded chicken and cheddar cheese.
Press wonton wrappers into each muffin cup.
Bake empty cups for 5 minutes until lightly golden.
Fill each cup with the buffalo mixture.
Bake 8–10 minutes until bubbly and golden.
Cool slightly, garnish with green onions, and serve warm.
Notes
Prepare filling up to a day ahead; assemble before baking.
Adjust buffalo sauce for desired heat.
Reheat at 350°F for 5 minutes for crispness.
Great make-ahead party snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 155
- Sugar: 1g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 38mg
Ingredients
Here’s what I use in my No-Fry Buffalo Chicken Wonton Cups
Main Ingredients:
- Cooked shredded chicken – I often use leftover rotisserie chicken; it’s quick, juicy, and flavorful.
- Cream cheese – Softened, for that creamy base we all love in buffalo chicken dip.
- Buffalo sauce – I like using Frank’s RedHot for a classic kick; feel free to adjust heat to taste.
- Shredded cheddar cheese – Sharp cheddar melts beautifully and balances the tangy sauce.
- Ranch or blue cheese dressing – Either works; ranch is milder, blue cheese gives that extra tang.
- Wonton wrappers – Found in the refrigerated section, these bake into crisp, golden shells.
- Green onions – For a bit of freshness and color on top.
Optional Add-ins:
- Crumbled blue cheese – For stronger flavor and extra creaminess.
- Diced celery – Adds crunch and a nod to classic buffalo wings.
- Monterey Jack or mozzarella – For a gooier, milder cheese melt.
- Chopped cooked bacon – A smoky addition that pairs so well with buffalo sauce.
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How to Make It
Here’s exactly how I make these crispy little cups of heaven in my kitchen
Step 1: Prep the oven and pan.
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin. This helps the wonton wrappers crisp evenly without sticking.
Step 2: Mix the filling.
In a medium bowl, combine cream cheese, buffalo sauce, and ranch dressing until smooth. Then stir in the shredded chicken and cheddar cheese. The mixture should be thick, creamy, and evenly coated with that fiery orange buffalo sauce.
Step 3: Shape the wonton cups.
Press a single wonton wrapper into each cup of the mini muffin pan. Try to fold the corners neatly against the sides so the cups hold their shape as they bake.
Step 4: Bake the shells.
Bake the empty wonton shells for 5 minutes until they start to turn lightly golden. This pre-bake step ensures they stay crisp even after the filling goes in.
Step 5: Fill and bake again.
Spoon about a tablespoon of buffalo chicken mixture into each pre-baked shell. Return the tray to the oven and bake for another 8–10 minutes, or until the filling is bubbling and the edges are golden brown.
Step 6: Garnish and serve.
Once baked, let the wonton cups cool for a few minutes before removing them. Sprinkle with chopped green onions (and maybe a drizzle of ranch or a crumble of blue cheese). Serve warm and watch them disappear fast.
Tip: You can prep the filling up to a day ahead and refrigerate it. Just assemble and bake right before serving for best results.
Variations and Customization Ideas
What I love about these wonton cups appetizers is how flexible they are. You can tweak them for any crowd, spice level, or craving.
- Make them mild: Use a mix of buffalo and BBQ sauce for a sweet-and-spicy flavor that’s more kid-friendly.
- Add crunch: Top with crushed tortilla chips or panko breadcrumbs before baking.
- Swap the meat: Use shredded rotisserie turkey, canned chicken, or even cooked tofu for a lighter twist.
- Cheesy overload: Mix in a handful of mozzarella or pepper jack for extra meltiness.
- Mini party sliders twist: Spoon the filling onto slider buns for a nod to buffalo chicken sliders crock pot style, especially great if you’re making a big batch for game day.
- Serve cold: Bake the wonton cups ahead, cool them completely, and fill with chilled buffalo chicken salad for summer gatherings.
- Add a veggie kick: Stir in diced celery, carrots, or even corn before baking.
If you’re building a full party spread, I also love pairing these with bite-sized snacks like Everything Bagel Mini Cheese Ball Bites. Together, they make a colorful, delicious snack board that’s always a hit.
Final Thoughts and Call to Action
These No-Fry Buffalo Chicken Wonton Cups have become my go-to whenever I need something quick, crave-worthy, and guaranteed to impress. The spicy, creamy buffalo filling meets that irresistible crunch in every bite, and they’re just as good warm out of the oven as they are reheated later.
Next time you’re planning appetizers or hosting a game day, give these a try. They’re easy, fun, and full of flavor. If you do make them, tag me I love seeing what comes out of your kitchen!
