Buffalo Chicken Wonton Cups

Buffalo chicken wonton wrappers with hot sauce.

Buffalo Chicken Wonton Cups

The TASTIEST Buffalo Chicken Wonton Cups... crispy wonton wrappers filled with shredded chicken, hot sauce, cream cheese, sour cream, grated cheddar, blue cheese and spring onions!

5 from 1 vote

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Course: Appetizer, Snacks

Cuisine: American, western

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: serves

Calories: 124kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Muffin pan
Oven

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

RECIPE NOTES & 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.
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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