A few weeks ago, my friends Christin, James and I were sitting around brainstorming what to cook for the big game this year. And when I asked James’ advice, thinking that I already had a decently complete selection of game day recipes on the site, the conversation went about like this:
James: “Do you have a recipe for chicken nachos?”
Me: “Mmmm, I have apple nachos! But no, not so much on the chicken…”
James: “Bean dip?”
Me: “Mmmm, no.”
James: “Potato skins? Sliders? Wings?”
Me: “I’m beginning to think my recipes are kind of girly. What do guys like?!?”
James: “Two words: BUFFALO CHICKEN.”
Me: “Noted.” :)
So behold…my first buffalo chicken recipe on the site. And actually, after tasting these little guys, I’m pretty sure it won’t be my last. These crispy little wonton cups are simply filled with buffalo chicken, topped with some blue cheese and green onions. Easy peasy, and super addictive. I actually recommend making a double batch, because these will disappear at your party pronto.
What are your favorite game day apps? Any more advice for this “girly” little food blogger for some dude food? ;)
Buffalo Chicken Cups
Ingredients
- 2-3 boneless, skinless chicken breasts
- 2 Tbsp. olive oil
- 1/2 tsp. smoked paprika
- 1/2 tsp. chili powder
- 24 wonton wrappers
- 1 Tbsp. butter, melted
- 1/2 cup cayenne hot sauce (I recommend Frank’s “Red Hot”)
- 1/2 cup blue cheese crumbles
- 3 scallions, sliced thinly
Instructions
- Preheat oven to 350F degrees.
- Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. Remove chicken and let cool, then shred.
- Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!) Bake for 5 minutes or until very lightly browned. Keep wontons in baking cups.
- In a medium-sized bowl, stir together the melted butter and hot sauce. Add the chicken and stir until well coated. Then fill each wonton cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty. Remove and top with sliced scallions, and serve warm. These are best served immediately.
Notes
Did you make this?Let me know how it turned out in the comments below!
I’ll just call them Chicken Cups…. I’m in Buffalo, so everyone knows they’ll have Buffalo Tom’s Hot Sauce on them!
These look delicious!! Any idea how they’d be served cold? Have a reunion to go to but it’s an hour away and outdoors so I can’t take hot food… Thoughts?
AAAH! just made these! they are so SPICY! I think Id add bleu cheese dressing or something and less hot sauce. Other than that, very good recipe
I just made these for dinner and
They were absolutely fabulous!!
As usual.. I added some ranch and
it was a hit! Will definitely make these
again :)
Your creation is SOOOOOOO beautiful. I usually fill my wonton cup with salsa. Your idea is so creative. It’s the perfect appetizer for football/hockey nights!
Wow those look marvelous. I got here from a Pinterest pin that my friend @cyngagen posted. Love these. They will be the appetizers for girls-night-out cocktail night!
What cute little appetizers. It’s been bookmarked and pinned. Can’t wait to try this at my next dinner party! :)
Loved these.
I tried them later with the pre-made phyllo shells and a thin layer of cream cheese – a little easier and still delicious!
Made these today. Fabulous. A little too spicy for wife….may increase butter and lower the Franks for next time. I could only eat 7 of these for lunch…will try reheat later and report on it.
Buffalo chicken is easy to do in crock pot too. Pack of ranch dressing powder mix and bottle of buffalo sauce. Leave cooking on low about 5-6 hours. I have even put the chicken in frozen. Then add butter and shredd in crock pot. Cook another 30 minutes.