Featured Recipe
Buffalo Chicken Wonton Cups
By Kate
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A bite-sized twist on buffalo chicken dip using wonton wrappers as crispy cups. Cream cheese mixed with hot wing sauce and shredded chicken forms the filling, topped with a crumble of feta cheese instead of blue. Celery and scallions tossed with apple cider vinegar for a fresh, tangy crunch. Baked until the wonton edges crisp and brown. Quick handheld appetizer for parties or snacks with a balanced heat and creamy texture.
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Prep:
17 min
Cook:
13 min
Total:
30 min
Serves:
24 servings
appetizer
finger food
buffalo chicken
party recipe
Introduction
Think finger food with a kick. Not just the usual dip served in a bowl where chips drown it out. Wonton wrappers make for sturdy cups that crisp up golden brown, giving a nice crunch underneath the creamy heat inside. Buffalo wing sauce with cream cheese creates that familiar tangy richness but swapping blue cheese for feta tones down the funk, adds a slight saltiness that melts beautifully on the tongue. Chicken shredded for easy mixing, throwing in some vinegar-tossed celery and green onion adds sharpness and freshness to cut through the richness. No need to babysit, but watch the edges; when they turn that toasted amber, sniff for the buttery aroma. That’s the signal. The end result? Handheld morsels packed with familiar flavors, elevated with a little textural contrast, ready for a crowd or a quick bite. Kitchen hack: prepping chicken ahead saves time. Warm is good, not hot—breaks down cream cheese better. Can’t find wontons? Use small tortilla rounds pressed in muffin tins but reduce bake time.
Ingredients
About the ingredients
Wontons act as tiny edible baking vessels. They crisp fast and brown easily; tear can ruin cups. Don’t skip softening cream cheese first—it ensures a smooth blend with the wing sauce. Frank’s RedHot sets the heat but adjust to taste; swap in sriracha for more punch or mild buffalo for less. Using feta instead of blue cheese changes texture and flavor profile—crumbly, salty, less sharp. Celery and green onion freshen every bite. Apple cider vinegar adds brightness and a subtle acidity—white wine vinegar or lemon juice works too if that’s what you have. Shredded cooked chicken preferred; rotisserie chicken works fine. Leftovers can get soggy; serve shortly after assembly. For crispier cups, pre-bake wontons 2-3 minutes alone before adding filling. Avoid oversoaking with wet ingredients; spoon carefully. Wonton sheets found in Asian or international aisles. Frozen cream cheese unthaws fast in microwave but stir well. Clean work surfaces and dry hands help avoid tearing wrappers.
Method
Technique Tips
Start by prepping the cups—press, crimp, no gaps, no tears. Wrappers crisp better if edges sealed tightly so filling doesn’t leak out. Melting cream cheese just until soft keeps it creamy. Overheating creates lumps. Mix wing sauce thoroughly before adding chicken to distribute spice evenly. Filling consistency matters; not too watery or won’t hold shape. Don’t pack too much into cups; this prevents spillovers and undercooked centers. Sprinkle cheese last so it melts pleasantly on top, not burns into a crust. Visual cues beat timers—watch when edges of wonton go golden and smell nutty. Crackling sounds near end are a good doneness indicator. Toss celery and green onions with vinegar while cups bake—provides a quick pickle effect adding tang, crunch, a flavor counterbalance. Assemble cups and celery topping just before serving to keep crisp. If left too long, the topping wilts, making wontons soggy. Use a small spoon or piping bag for filling for neater work and even distribution. Don’t crowd oven; air circulation ensures consistent baking.
Chef's Notes
- 💡 Pressing the wonton wrappers into the muffin pan. Seal the edges good. Crimps should be tight, prevent leaks. Gaps lead to soggy cups. No tears, they bake differently.
- 💡 Microwaving cream cheese just right, watch closely. Too hot creates lumps, doesn’t blend well. Less heat, more mixing. Best if it's just melty. Smooth texture counts.
- 💡 Sprinkling cheese on top right before baking—don’t bury it in filling. Let it melt, not burn into crust. Balance flavors and textures: salty, creamy on top.
- 💡 Celery and scallions mixed with vinegar before baking—quick pickle effect. Brightness and crunch counter the richness. Marinate while cups bake. Dynamic contrast.
- 💡 For crispy cups, pre-bake wontons for 2-3 minutes. Use a small spoon to fill, little not overstuffed. Check edges, watch for golden brown. Sniff for toasty aroma.
Kitchen Wisdom
What's a common issue during baking?
Watch edges, burn is easy. If dark but centers soft, adjust temp and time. Skimpy filling leads to uneven cooks.
My wonton cups are soggy. What happened?
Excess moisture from filling. Use dryer chicken. Don’t over-soak with sauce, watch filling consistency.
How can I store leftovers?
Up to 2 days in fridge, best eaten fresh. Re-crisp in toaster oven. Microwaving ruins crispness. Think ahead.
Can I substitute ingredients?
Yes, turkey works as chicken substitute. Neufchatel or vegan cream cheese as options. Radishes instead of celery for crunch.
