These Buffalo Chicken Wonton Cups are bite-sized bundles of cheesy, spicy goodness - perfect for parties, entertaining, or even just a fun weekend snack with the family. Crispy wonton shells are filled with creamy buffalo chicken and topped with melted cheese and spring onions. They're ready in under 30 minutes and absolutely bursting with flavour!
If you're a fan of easy appetisers, you'll also love my crowd-pleasing Jalapeno Popper Wonton Cups or this fuss-free Spinach Cob Loaf Dip that vanishes in seconds at every gathering.
Buffalo chicken is one of those flavours that just hits the spot - spicy, tangy, creamy and cheesy all in one bite. These Buffalo Chicken Wonton Cups combine everything we love and serve it up in a crunchy, golden wonton shell that makes them totally irresistible (and finger food friendly too!).
This recipe is ideal for feeding a crowd. Think: AFL grand final day, birthdays, Friday night drinks with friends, or as a starter for your next BBQ. You can even prep parts of this recipe in advance to make entertaining easy and stress-free.
I use shredded chicken to speed things up - leftovers, BBQ chook, or my easy Slow Cooker Buffalo Chicken recipe all work brilliantly. And if you're craving more family-friendly bites, try my delicious oven-baked Chicken Nuggets or these easy homemade Sausage Rolls - both loved by kids and grown-ups alike!
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Why You're Going To Love This Recipe
- Ready in under 30 minutes - From prep to plate, these are quick, easy and fuss-free.
- Packed with flavor - Buffalo sauce, melty cheese, spring onions, and tasty chicken in every bite.
- Perfect for entertaining - These easy appetizers are a total crowd-pleaser for parties, picnics, or game day (hello super bowl!).
- Crispy and creamy combo - The contrast of crunchy wonton wrappers and creamy filling is magic.
- Customisable to suit dietary needs - Easy swaps for lower heat or extra spice.
Chicken Wonton Cup Ingredients
Just 8 flavour-packed ingredients are needed to make wonton cup appetisers filled with creamy buffalo chicken!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Wonton wrappers - Look for gow gee wrappers or egg roll wrappers in the chilled section near fresh pasta. These bake up wonderfully crisp.
- Cooked chicken - You can use leftover roast chicken, store-bought BBQ chook or poached and shredded breasts.
- Buffalo sauce - I recommend Frank's RedHot for that authentic buffalo tang.
- Blue cheese - Optional, but adds a bold flavour that cuts through the creaminess beautifully.
Variations
- Make it gluten-free - Use gluten-free wonton wrappers (available at select health food stores or Asian grocers).
- No blue cheese? - Skip it or swap for crumbled feta or extra grated cheddar.
- Mild version for kids - Use a mild buffalo-style sauce or combine it with tomato sauce to dial down the heat.
- Flavour-boost - drizzle over a little ranch dressing or blue cheese dressing before serving.
- Mini wonton cups - Use a 24-hole mini muffin pan for bite-sized appetisers (just like in my Mini Quiches!)
How To Make Chicken Buffalo Wonton Cups
These tasty little appetisers are small in size but BIG on flavour!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Preheat the oven and spray a 12-hole muffin tin with cooking spray. Press wonton wrappers gently into each hole and bake for 10 minutes until just golden. Set aside.
- Step 2: In a mixing bowl, place all other ingredients, reserving ½ cup grated cheese and half of the spring onions.
- Step 3: Mix the buffalo chicken filling - Combine shredded cooked chicken breasts, buffalo sauce, cream cheese, sour cream, half the grated cheddar cheese, crumbled blue cheese, and half the chopped spring onions in a bowl.
- Step 4: Fill the wonton cups with spoonfuls of the chicken mixture. Sprinkle over the remaining grated cheese.
- Step 5: Bake for another 10 minutes, or until the cheese is golden brown and the buffalo chicken mixture is heated through.
- Step 6: Garnish with extra spring onions and a drizzle of buffalo sauce if desired. Serve immediately while hot and melty!
Recipe Tips
- Spray the wonton wrappers with a little extra oil before baking for even crispier cups.
- Pre-bake the wrappers to prevent soggy bottoms once filled.
- Use room temperature cream cheese - it blends much more easily with the other ingredients.
- Don't overfill the cups - keep the filling level with the top of the wrapper to prevent spills.
- Make-ahead tip - Bake the wonton shells a day or two ahead. Store in an airtight container at room temperature.
- Best served warm - these are at their absolute best straight from the oven.
- Storing leftovers - Refrigerate in an airtight container for up to 2 days. Reheat in the oven until the filling is piping hot in the centre.
- Not suitable for freezing - the wonton shells lose their crispness when thawed.
Buffalo Chicken Wonton Cups FAQs
Absolutely! Store-bought BBQ chicken is a great shortcut and adds extra flavour.
You can bake the wonton cups in advance and store them in an airtight container up to 2 days ahead. Fill and bake just before serving for the best texture.
You can mix hot sauce with a little melted butter to create your own buffalo-style sauce if needed.
Yes - simply omit the blue cheese or replace it with cheddar, mozzarella, or crumbled feta.
Serve them with homemade Sausage Rolls, Spinach Cob Loaf, or Mini Corn, Ham and Cheese Quiches for a tasty mix of finger food.
More Finger Food Recipes
Planning a party!? For more easy appetiser options, try my Mini Quiche Lorraine, crispy Chicken, Bacon & Cheese Sausage Rolls, or Ham & Cheese Pinwheels - all perfect for sharing and guaranteed to disappear fast!
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Buffalo Chicken Wonton Cups
Ingredients
- 12 wonton wrappers see notes
- 1 cup cooked chicken shredded, see notes
- 25 g (¼ cup) buffalo sauce like Franks hot sauce
- 115 g (½ cup) cream cheese softened to room temperature
- 60 g (¼ cup) sour cream
- 90 g (1 cup) grated cheese cheddar, tasty or colby
- 25 g (¼ cup) blue cheese crumbled
- 4 spring onions finely chopped (green onions)
Instructions
- Preheat the oven to 170 degrees celsius (fan forced) or 340 degrees fahrenheit.
- Spray a 12 hole muffin tin with cooking oil and gently press a wonton wrapper into each of the holes.
- Cook for 10 minutes or until slightly golden. Remove from the oven and set aside.
- In a mixing bowl, combine the cooked chicken, buffalo sauce, cream cheese, sour cream, ½ cup grated cheese, crumbled blue cheese and half of the spring onions.TIP: Reserve ½ cup grated cheese and half of the spring onions.If using a Thermomix - grate the cheese for 10 seconds on Speed 8. Add the remaining ingredients and mix for 10 seconds on Reverse, Speed 4, or until combined.
- Divide the mixture between the wonton cups. Sprinkle over the reserved grated cheese.
- Cook for 10 minutes or until the chicken is hot and the cheese has melted.
- Sprinkle with extra spring onions and a little extra buffalo sauce (optional). Serve immediately.
Notes
- Spray the wonton wrappers with a little extra oil before baking for even crispier cups.
- Pre-bake the wrappers to prevent soggy bottoms once filled.
- Cooked chicken - you can use leftover roast chicken, store-bought BBQ chook or poached and shredded breasts.
- Use room temperature cream cheese - it blends much more easily with the other ingredients.
- Don't overfill the cups - keep the filling level with the top of the wrapper so it doesn't spill over.
- Make ahead tip - Bake the wonton shells a day or two ahead. Store in an airtight container at room temperature.
- Best served immediately - these are at their absolute best straight from the oven.
- Storing leftovers - Refrigerate in an airtight container for up to 2 days. Reheat in the oven until the filling is piping hot in the centre.
- Not suitable for freezing - the wonton shells lose their crispness when thawed.
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