They’re so incredibly easy to make, and it’s so amazing as to how the wonton crisps up in such a short amount of … Press wonton wrappers, oil coated-side-down into miniature muffin cups. https://www.allrecipes.com/recipe/168997/buffalo-chicken-wontons Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. https://www.keyingredient.com/recipes/432653687/buffalo-chicken-cups Crisp oven-baked wonton cups loaded with buffalo chicken and blue cheese – an appetizer that is sure to be a crowdpleaser! Bake for 10-12 minutes or until wonton is golden brown and cheese is melted. When wonton wrappers are crispy, scoop buffalo chicken dip into each wonton cup. 3 chicken breasts 1/3 - 1/2 cup Frank's Red Hot Sauce 1/2 a jar Marie's Ranch dressing 1/2 cup shredded cheddar cheese 40-48 wonton wrappers Feta cheese; Instructions. Make it Ahead of Time. www.bestestrecipes.com/2013/02/buffalo-chicken-wonton-cups.html Push the wrapper down into the muffin tin and then fill each wonton cups with buffalo chicken dip and top with the remaining 1/4c of shredded cheese. Remove from pans; cool. Press wonton wrappers down into muffin tin to form cups. Add the chicken and stir until well coated. Bake. I haven’t gone completely crazy and actually made a cupcake with blue cheese frosting. If you decide on the regular one, which I used, you will need to use two wonton wrappers instead of one. These Buffalo Chicken Cupcakes are a great appetizer to watch the game. In a medium-sized bowl, stir together the melted butter and hot sauce. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Prebake for ~10 minutes until crispy and slightly golden brown. Top with some cheddar cheese and blue cheese. Keep wontons in baking cups. While still hot, place in the bowl of an electric mixer with the paddle attachment, turn on and shred the chicken. For these, I baked the chicken ahead of time and then shredded it with two forks. Boil chicken until fully cooked. I’ve always seen these cute little appetizer cups from Pam over at For the Love of Cooking and Ali at Gimme Some Oven so I just had to give it a try. Buffalo Chicken Cupcakes filled with cream cheese, buffalo sauce, cheddar cheese, and layers of wonton wrappers. https://emilybites.com/2011/12/buffalo-chicken-cupcakes.html Then fill each wonton cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese. Preheat oven to 350ºF. Other than that, easy peasy, friends. Bake 10 to 12 minutes until golden brown. Another tip for these cheesy buffalo chicken cups is to use either a miniature muffin pan or a regular one. 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