By Cody hosted a Sunday football watch party in our living room with Anthony and Dustin. The first time Cody has hosted anything since he came home. The recipe Saturday was buffalo chicken cups. Won ton wrappers pressed into mini muffin tins, baked into edible cups, filled with shredded chicken tossed in buffalo sauce, topped with blue cheese crumbles and chives. Two dozen cups for the party.
The recipe is below.
Buffalo Chicken Cups
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6 (2 cups each)
Ingredients
- 24 wonton wrappers
- 2 cups cooked shredded chicken (rotisserie or poached thighs work great)
- 1/3 cup buffalo sauce (Frank’s RedHot or your favorite)
- 1/2 cup ranch dressing, divided
- 1 cup shredded sharp cheddar cheese
- 1/4 cup blue cheese crumbles (optional)
- 2 green onions, thinly sliced
- Cooking spray
Instructions
- Preheat oven. Heat oven to 375°F. Spray a standard 12-cup muffin tin generously with cooking spray.
- Form the cups. Press one wonton wrapper into each muffin cup, then lay a second wrapper on top at a 45-degree angle so the corners stick out like a star. Press gently to seat them.
- Pre-bake shells. Bake empty wonton cups for 5 minutes, just until they begin to turn golden at the edges. Remove from oven.
- Make the filling. In a bowl, combine shredded chicken, buffalo sauce, and 1/4 cup of the ranch dressing. Stir until chicken is evenly coated.
- Fill and top. Divide the buffalo chicken mixture among the 12 wonton cups. Top each with shredded cheddar cheese.
- Bake. Return to oven and bake 10–12 minutes, until cheese is fully melted and wonton edges are deep golden and crispy.
- Finish and serve. Drizzle remaining ranch dressing over the tops. Scatter blue cheese crumbles and sliced green onions over all. Serve immediately while the shells are still crisp.
Nutrition (per serving)
Calories: 285 | Protein: 19g | Fat: 13g | Carbs: 22g | Fiber: 1g | Sodium: 710mg