Buffalo Chicken Appetizer Cupcakes Recipe 445 Recipes

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BUFFALO CHICKEN CUPCAKES



Buffalo Chicken Cupcakes image

Buffalo Chicken Cupcakes filled with cream cheese, buffalo sauce, cheddar cheese, and layers of wonton wrappers.

Provided by Christy Denney

Categories     Appetizer

Time 40m

Number Of Ingredients 7

1 (8 ounce package) cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (Frank's is the brand I like)
1 cup shredded cheddar cheese (divided)
1 1/2 cups cooked and shredded chicken
24 wonton wrappers (see Note)
1/4 cup blue cheese crumbles

Steps:

  • Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
  • In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
  • For regular sized cupcakes (see below for minis): Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
  • Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
  • For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

BUFFALO CHICKEN APPETIZER CUPCAKES RECIPE - (4.4/5)



Buffalo Chicken Appetizer Cupcakes Recipe - (4.4/5) image

Provided by kimvess

Number Of Ingredients 7

2 cups cooked chicken breast, shredded
2 tablespoons dry ranch dressing mix, from 1 ounce package
3/4 cup cayenne pepper hot sauce
1 container (8 ounces) whipped cream cheese spread
1 container (6 ounces) Yoplait® Greek Fat Free plain yogurt
1 can Pillsbury® refrigerated thin pizza crust
1 cup mozzarella cheese, shredded (4 ounces)

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

BUFFALO CHICKEN APPETIZER CUPCAKES



Buffalo Chicken Appetizer Cupcakes image

I have not tried these yet, but I thought they would be a great finger food for the Superbowl. So, thought I'd share them with you.. Recipe and picture from my Betty Crocker magazine.

Provided by Cassie *

Categories     Meat Appetizers

Time 40m

Number Of Ingredients 7

2 c shredded cooked chicken breast ( i will use rotissere chicken )
2 Tbsp dry ranch dressing mix (from 1-oz package)
3/4 c cayenne pepper hot sauce
1 container (8 oz) whipped cream cheese spread
1 container (6 oz) yoplait® greek fat free plain yogurt
1 can pillsbury® refrigerated thin pizza crust
1 c shredded mozzarella cheese (4 oz)

Steps:

  • 1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
  • 3. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
  • 4. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
  • 5. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately. ** Note - Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.

BUFFALO CHICKEN CUPCAKES



Buffalo Chicken Cupcakes image

Provided by Mary Giuliani

Categories     main-dish

Time 1h5m

Yield 12 mini cupcakes

Number Of Ingredients 13

Olive oil, for greasing
1 small chicken breast, cooked and shredded (about 1/2 cup)
2 tablespoons hot sauce, such as Frank?s RedHot
1/3 cup heavy cream
1/4 cup crumbled Gorgonzola cheese
1/4 cup shredded Monterey jack cheese
24 wonton wrappers
1 small carrot, finely chopped (about 1/4 cup)
1 small celery stalk, finely chopped (about 1/4 cup)
1/4 cup celery leaves, chopped
1/4 cup cilantro leaves, chopped
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Grease a 12-cup mini muffin pan with olive oil.
  • Toss the chicken with 1 tablespoon of the hot sauce in a small bowl; set aside.
  • Stir together the cream, Gorgonzola, Monterey jack and remaining 1 tablespoon hot sauce in a small bowl until well combined.
  • Cut the wonton wrappers with a 2-inch round cookie cutter so each one fits in a cup of the muffin pan.
  • In each cup of the prepared mini muffin pan, add 1 teaspoon of the cheese then top with 1 wonton wrapper, 1 teaspoon cheese, 1/2 teaspoon chicken, 1 wonton wrapper, 1/2 teaspoon cheese and 1/2 teaspoon chicken. Bake until golden brown, 15 to 20 minutes. Remove from the oven and let cool.
  • Meanwhile, combine the carrot, celery, celery leaves and cilantro in a small bowl and toss with the vinegar. Season the slaw with salt and pepper.
  • Using a small spoon, top each Buffalo chicken cupcake with slaw and serve.

BUFFALO CHICKEN APPETIZERS



Buffalo Chicken Appetizers image

Make some delicious Buffalo Chicken Appetizers using this recipe from My Food and Family. These bite-sized spicy appetizers will be a hit at your next outing.

Provided by My Food and Family

Categories     Chicken

Time 15m

Yield 8 servings

Number Of Ingredients 5

1 cup chopped cooked chicken
2 green onions, sliced
1/4 cup KRAFT ROKA Blue Cheese Dressing
1 Tbsp. hot pepper sauce
48 woven wheat crackers

Steps:

  • Combine all ingredients except crackers.
  • Spoon onto crackers.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

BONELESS BUFFALO CHICKEN APPETIZERS



Boneless Buffalo Chicken Appetizers image

Easy-to-eat, boneless chicken strips are marinated in a sweet-and-spicy mixture. A creamy blue cheese balances the heat.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 12

Number Of Ingredients 12

1/3 cup honey
1/3 cup chili sauce
4 teaspoons soy sauce
2 teaspoons Frank's™ RedHot™ Original cayenne pepper sauce
1 teaspoon cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
4 boneless skinless chicken breasts (1 lb), each cut crosswise into 1/2-inch-wide strips
1/2 cup blue cheese dressing
1/4 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons crumbled blue cheese, if desired

Steps:

  • In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
  • Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
  • Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
  • Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

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