Buffalo Chicken Cups

A few weeks ago, my friends Christin, James and I were sitting around brainstorming what to cook for the big game this year.  And when I asked James’ advice, thinking that I already had a decently complete selection of game day recipes on the site, the conversation went about like this:

James: “Do you have a recipe for chicken nachos?”
Me: “Mmmm, I have apple nachos!  But no, not so much on the chicken…”
James: “Bean dip?”
Me: “Mmmm, no.”
James: “Potato skins?  Sliders?  Wings?”
Me: “I’m beginning to think my recipes are kind of girly.  What do guys like?!?”
James: “Two words: BUFFALO CHICKEN.”
Me: “Noted.”  :)

So behold…my first buffalo chicken recipe on the site.  And actually, after tasting these little guys, I’m pretty sure it won’t be my last.  These crispy little wonton cups are simply filled with buffalo chicken, topped with some blue cheese and green onions.  Easy peasy, and super addictive.  I actually recommend making a double batch, because these will disappear at your party pronto.

What are your favorite game day apps?  Any more advice for this “girly” little food blogger for some dude food?  ;)


Buffalo Chicken Cups

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 24 cups 1x


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!



  • 23 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


  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.


If you’d like to save a step, you can easily substitute a rotisserie chicken for this recipe.  Just shred it, and follow the steps to mix it with the hot sauce, etc.