Buffalo Chicken Dip Wonton Cups Recipe

This crispy creamy Buffalo Chicken Dip Wonton Cups is made with shredded chicken, tangy buffalo sauce, and melted cheddar, ready in just 30 minutes. Biting through the shatteringly crisp shell into the molten, spicy filling makes these completely irresistible. I always make a double batch for parties because they disappear immediately.

What Makes This Version Different

I used to serve standard buffalo dip in a large bowl, but the chips would always break under the heavy cheese. Putting the mixture into wonton wrappers solved that problem completely.

Baking them in a mini muffin tin creates the ideal filling-to-crust ratio while keeping everything contained. I was surprised by how much crispier the wrappers get when lightly sprayed with oil before baking.

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Buffalo Chicken Dip Wonton Cups Ingredients

• 24 square wonton wrappers
• 1.5 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 cup sharp cheddar cheese, shredded
• 2 green onions, thinly sliced

How To Make Buffalo Chicken Dip Wonton Cups

1. Prep The Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin with cooking spray.
2. Shape The Cups: Gently press one wonton wrapper into each muffin cup, letting the corners fold naturally to form a small bowl.
3. Mix The Filling: In a medium bowl, combine the softened cream cheese, buffalo sauce, ranch dressing, shredded chicken, and half of the cheddar cheese until smooth.
4. Fill The Wrappers: Spoon exactly one tablespoon of the chicken mixture into each wonton cup and sprinkle the remaining cheddar cheese on top.
5. Bake Until Golden: Bake for 12 to 15 minutes until the wonton edges are browned and crisp, and the cheese is bubbly.
6. Cool And Garnish: Let them cool in the pan for 5 minutes before transferring to a platter, then top with sliced green onions.

Recipe Tips

• Soften the cream cheese: Cold cream cheese will leave lumps in your filling, so leave it at room temperature for an hour before mixing.
• Double layer option: For an extra sturdy base, you can press two wonton wrappers into each cup slightly offset from each other.
• Do not overfill: Stick to one tablespoon of filling per cup so the mixture stays inside the wrapper while bubbling in the oven.

What To Serve With Buffalo Chicken Dip Wonton Cups

Serve these spicy bites alongside a cooling platter of crisp celery sticks and baby carrots. They also pair wonderfully with mild sliders or a simple pasta salad to balance the heat.

How To Store

Keep leftover wonton cups in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 5 minutes to restore the crispy texture, as microwaving will make the wrappers soggy. I do not recommend freezing them once assembled.

FAQs

Can I use canned chicken?

Yes, canned chicken works perfectly in a pinch. Just drain it thoroughly and flake it with a fork before mixing to avoid a watery dip.

Why did my wonton edges burn?

Wonton edges burn easily if your oven runs hot or they are placed too high. Keep the muffin tin on the middle rack and check them at the 10-minute mark.

Can I assemble these ahead of time?

You can mix the filling up to two days in advance and keep it in the fridge. Do not fill the wonton wrappers until right before baking, or they will become soggy.

Nutrition

• Calories: 85 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Cholesterol: 20 mg
• Sodium: 180 mg
• Total Carbohydrate: 4 g
• Protein: 4 g

Try More Recipes:

• Carnivore Buffalo Chicken Dip Recipe
• Buffalo Chicken Spinach Dip Recipe
• Keto Low Carb Buffalo Chicken Dip Recipe