Buffalo Chicken Cups

Crisp oven-baked wonton cups loaded with buffalo chicken and blue cheese – an appetizer that is sure to be a crowdpleaser!

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. 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 time. Plus you can throw in anything and everything and you’ll end up with a fun little appetizer to feed a huge crowd, or just two very hungry people like me and Jason.

So here’s how you make this:

We’ll first start by slathering on some of the paprika and chili powder on the chicken breasts. I added extra for additional heat.

We’ll fry them up in a skillet until they get nicely browned.

Then go ahead and whip out your Frank’s Red Hot. You have to have some stashed in your pantry.

We’ll shred the cooked chicken and toss them with the butter and a liberal amount of Frank’s Red Hot.

Then we’ll get some wonton wrappers, which you can find in the Asian aisle at your local grocery store,

and fit them into each of the 24 muffin tins. Make sure you lave an opening so you can fill them later. Then pop them into the oven and bake them until it gets lightly browned, about 5 minutes.

Now whip out your blue cheese,

and fill these cups up with the buffalo chicken and blue cheese. They’ll go back in the oven until the cheese gets all melted and gooey, about 5-10 minutes.

And that’s it! Dig in! And don’t worry, you can fit the whole thing in your mouth without an issue.

Buffalo Chicken Cups

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Crisp oven-baked wonton cups loaded with buffalo chicken and blue cheese – an appetizer that is sure to be a crowdpleaser!

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Ingredients

• 1 pound boneless, skinless thin-sliced chicken breasts
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 24 2- inch won ton wrappers
• 1 tablespoon unsalted butter, melted
• ½ cup Frank’s Red Hot
• Kosher salt and freshly ground black pepper, to taste
• ½ cup blue cheese crumbles
• 2 green onions, thinly sliced

Instructions

• Preheat oven to 350 degrees F. Lightly oil a 24-cup mini muffin tin or coat with nonstick spray.
• In a large bowl, combine chicken, 2 tablespoons olive oil, paprika and chili powder. Heat remaining 1 tablespoon olive oil in a medium skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 3-4 minutes per side. Let rest for 5 minutes before shredding with a fork.
• Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 10-12 minutes, or until golden brown.
• In a medium bowl, combine shredded chicken, butter, and Frank’s Red Hot; season with salt and pepper, to taste.
• Keeping the wontons in the baking cups, fill each cup with 2 tablespoons chicken mixture. Sprinkle with blue cheese. Place into oven and bake for an additional 5-10 minutes, or until the cheese has softened and melted.
• Serve immediately, topped with scallions.

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