Buffalo Chicken Wonton Cups

These Buffalo Chicken Wonton Cups are the perfect game day appetizer. They’ve got all the spicy flavor of traditional wings, less the mess!

Hi guys! September’s here, and that means cooler temps, changing leaves, shorter days and best of all FOOTBALL! I hate to see summer go, but man oh man, do I LOVE football! How about you guys? Favorite teams anyone??

I grew up in a family of four girls, and you guessed it, none of us played football. I think I got my love of watching the game from my mother, yes, my mother. She is a huge sports fan, always has been. Fall weekends growing up as a kid were packed with football. It was college football on Saturdays and pro football on Sundays. Now that she has one son-in-law who went to the University of Alabama, and another who went to Notre Dame, along with one grandson at the University of Michigan and another at Notre Dame, she spends her weekends donning the college gear the grandkids have sent her and cheering on her favorite teams.

So obviously being a food blogger, it’s not all about the game for me. It’s about what I’m serving during the game. These Buffalo Chicken Wonton Cups will happen more than once during the football season at our house! They’re a favorite! The base for these cups came from my good friend Jean’s wing dip with a slight tweak or two. I know wings are huge football game food, but with these cups you can say yes to all the spicy flavor, and no to the mess that usually comes with eating wings.

Today’s recipe is also a two-for-one bonus!! You can make it and serve it as a hot dip, or you can put it in the wonton cups. You pick! I love the crispy wonton cups myself, but if you want something really quick, I also serve this as a dip with some pita chips, tortilla chips, and celery sticks. Both ways are clear winners! Enjoy friends!

Buffalo Chicken Wonton Cups

Author: Mary Ann Dwyer

Servings: 24 -30 cups

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Ingredients  

• 8 oz. cream cheese
• 1 cup Ranch dressing
• 8 oz. Frank's Buffalo Wing Sauce or your favorite wing sauce
• 1 cup celery diced
• 1 lb. shredded chicken cut into small pieces
• 3/4 cup shredded Monterey jack cheese
• 1/2 cup chopped green onions
• 24-30 wonton wrappers

Instructions 

• Preheat oven to 350 degrees.
• In a medium saucepan, heat cream cheese, Ranch dressing and wing sauce.
• Whisk together until cream cheese is melted and sauce is smooth and well blended.
• Add the celery and continue to cook for 5 minutes.
• Add chicken.
• If making to eat as the dip, place in casserole dish and sprinkle with Monterey jack cheese.
• Bake for 20 minutes at 350 degrees.
• Remove from oven and sprinkle with chopped green onions.
• Serve with pita chips, tortilla chips and celery sticks.
• To make in the wonton cups:
• Spray mini muffin tin with non-stick cooking spray.
• Brush top of wonton wrapper with canola oil and press into mini muffin wells (see photo).
• Bake for 8 minutes, until golden brown.
• Remove from oven and fill each cup with hot cream cheese mixture.
• Sprinkle with Monterey jack cheese.
• Bake for 5-7 minutes or until cheese is melted.
• Remove from oven and sprinkle with chopped green onions.