Buffalo Chicken Cups
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Appetizer
Buffalo Chicken Cups
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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 wonton wrappers
- 1 tablespoon butter melted, unsalted
- ½ cup hot sauce Frank's Red Hot brand
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 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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