Buffalo Chicken Cups

You’ll love this Buffalo Chicken Cups recipe. It’s simple to prepare, and serves as a brilliant appetizer for special occasions — and perfect for game day!

⏱ 45 min 🔨 Prep 5min 🔥 Cook 40min 📊 Medium 🍽 24 servings 👁 8
Buffalo Chicken Cups

Ingredients

24 servings

Instructions

  1. Preheat oven to 350F degrees.
  2. Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. Remove chicken and let cool, then shred.
  3. Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!) Bake for 5 minutes or until very lightly browned. Keep wontons in baking cups.
  4. In a medium-sized bowl, stir together the melted butter and hot sauce. Add the chicken and stir until well coated. Then fill each wonton cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty. Remove and top with sliced scallions, and serve warm. These are best served immediately.

💰 Cost Estimate

Total Ingredients
$914.00
Per Serving
$38.00/serving
🏠 Savings
~$1828.00 vs buying!
📋 Price Breakdown (78% ingredients detected)
IngredientAmountSubtotal
-3 boneless 2 -
. olive oil 2 tbsp $42.00
. smoked paprika 0.5 tsp $25.00
. chili powder 0.5 tsp $9.00
wonton wrappers 24 -
. butter 1 tbsp $16.00
cayenne hot sauce 0.5 cup $279.00
blue cheese crumbles 0.5 cup $156.00
scallions 3 $387.00

*Estimated market prices, may vary by region

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🍳

Buffalo Chicken Cups

Ingredients:
  • 2 -3 boneless, skinless chicken breasts
  • 2 Tbsp . olive oil
  • 1/2 tsp . smoked paprika
  • 1/2 tsp . chili powder
  • 24 wonton wrappers
  • 1 Tbsp . butter, melted
  • 1/2 cup cayenne hot sauce (I recommend Frank’s “Red Hot”)
  • 1/2 cup blue cheese crumbles
  • 3 scallions, sliced thinly

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