Buffalo Chicken Cups

I’ve been in a bit of a buffalo chicken mood lately. Buffalo chicken wings, Buffalo chicken strips, and now Buffalo Chicken Cups. I like to get my Super Bowl appetizer planning done early.


These little beauties are a take on the ever-popular Buffalo Chicken Dip. Who wants to dip chips into buffalo chicken dip, when you can have both in one perfect little bite? I sure don’t. And these have a healthy twist!! No cream cheese or ranch dressing involved. It is so flavorful you would never know the difference anyway!


Prepare these for your super bowl viewing party, or these really would be perfect at any sports watching get together. Easy to pick up, and easy to eat. No need to get your fingers messy.

Really, who wants messy fingers? That’s what I thought…. NO ONE!!

And your fingers don’t need to get dirty when you are making them!

Buffalo Chicken Cups

Print this recipe!

First up, you need the chicken. I took a rotisserie chicken, and shredded it until I had about 2 cups of shredded chicken.



Then pour in a heaping half cup of buffalo sauce with about 2 teaspoons of hot sauce.


Stir well to combine. Next, you’ll need to add in about 3 oz. plain greek yogurt to the mix. Non-fat please!


Stir everything together until evenly mixed and combined.


You’ll probably want to preheat your oven to 400 degrees F at this point. You will also need a mini muffin pan. Take the pan, and line each little cup with a wonton skin. You will need 24 in total.


Then fill each little cup with one heaping tablespoon of the chicken mixture. Then sprinkle about 2 oz. crumbled blue cheese over the tops of the chicken.


Bake these for about 10 – 13 minutes or until the chicken is hot, and wonton is crisp! Serve immediately and rejoice in your clean fingers!


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