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Homemade Skinny Buffalo Chicken Wonton Cups photo
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Skinny Buffalo Chicken Wonton Cups

Mini buffalo chicken cups made with wonton wrappers deliver big flavor in a light, bite-sized appetizer.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Servings: 30 servings

Ingredients

  • 1 cup Frank's RedHot sauce
  • 1/3 cup ranch dressing
  • 4 oz cream cheese softened
  • 1.5 lb chicken cooked and finely chopped
  • 30 wonton wrappers
  • 1/3 cup chives chopped

Instructions

  • Preheat oven to 425°F (218°C).
  • In a mixing bowl, combine the cooked chopped chicken, softened cream cheese, ranch dressing, and Frank's RedHot sauce; stir until evenly mixed.
  • Lightly spray a 24–30 cup muffin tin with nonstick spray.
  • Place one wonton wrapper into each muffin cup, pressing to form a cup shape and ensuring the edges are folded against the sides.
  • Fill each wonton wrapper with the buffalo chicken mixture, dividing the mixture evenly among all 30 cups.
  • Bake for 18–22 minutes, until the wonton edges are crispy and golden brown.
  • Remove the tin from the oven and let the cups cool for a few minutes, then transfer to a cooling rack if desired.
  • Top each cup with chopped chives before serving.

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Spoon or Spatula
  • Measuring Cups
  • Oven

Notes

  • Use fully cooked chicken to save time.
  • Softened cream cheese mixes easier at room temperature.
  • For extra crispness, bake until edges are deeply golden.
  • Divide filling evenly for uniform cups.