Buffalo Chicken Cups Recipes

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BUFFALO CHICKEN CUPS



Buffalo Chicken Cups image

A fun way to serve buffalo chicken in bite-sized cups! I made these after thinking about what a hit buffalo chicken is with my guests, but wanting to keep it a little less messy to eat during the big games. They were a hit, so I thought I'd share :) This is especially fast and easy if you already have some cooked chicken on hand to shred and use. Note - if you like bleu cheese with your buffalo chicken, feel free to sub in bleu cheese dressing instead of ranch, or bleu cheese instead of the cheddar. We're just not bleu cheese fans around here ;)

Provided by Starrynews

Categories     < 30 Mins

Time 20m

Yield 12 bite-sized cups

Number Of Ingredients 7

1 cup chicken, cooked and shredded
1/4 cup hot sauce or 1/4 cup buffalo wing sauce
12 tortilla chips, scoops
1/4 cup ranch dressing
2 tablespoons sour cream
1/4 cup cheddar cheese, shredded
1 celery rib, diced

Steps:

  • Combine chicken and hot sauce in a pan and warm through, mixing well.
  • Put tortilla chip scoops out on platter.
  • Combine ranch dressing and sour cream, mixing well.
  • When chicken is warm, fill each chip with buffalo chicken mixture.
  • Sprinkle each chip with cheddar cheese.
  • Top each chip with a dollop of the ranch dressing & sour cream mixture.
  • Sprinkle with diced celery.
  • Enjoy!

BUFFALO CHICKEN LETTUCE CUPS RECIPE BY TASTY



Buffalo Chicken Lettuce Cups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, medium white onion, garlic, bay leaves, water, oil, celery, celery, hot sauce, chicken broth, romaine lettuce, carrot, blue cheese dressing

Provided by Joey Firoben

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 16

2 boneless, skinless chicken breasts
2 teaspoons salt, plus more to taste
2 teaspoons black peppercorn
½ medium white onion, halved
½ medium white onion, diced
5 cloves garlic, divided, 4 whole and 1 minced
2 bay leaves
6 cups water
1 tablespoon oil
1 stalk celery, diced
1 stalk celery, thinly sliced
⅔ cup hot sauce
½ cup chicken broth
4 large leaves romaine lettuce
1 carrot, shredded
½ cup blue cheese dressing

Steps:

  • Place chicken breasts, 2 teaspoons of salt, peppercorns, onion quarters, garlic cloves, bay leaves, and water in a large pot.
  • Cover the pot and bring to a simmer over medium heat.
  • Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  • Transfer the chicken to a cutting board and reserve at least ½ cup (120 ml) of the cooking liquid to use as chicken broth . Using 2 forks, pull the chicken apart until shredded.
  • In a large nonstick pan, heat the oil over medium-high heat until shimmering.
  • Add the diced onion, diced celery, and a pinch of salt. Sauté until the vegetables have softened, about 2 minutes.
  • Add the minced garlic and sauté until fragrant, about 30 seconds.
  • Add the hot sauce and chicken broth. Stir until the liquid has reduced slightly, about 5 minutes.
  • Add the shredded chicken and mix until everything is well incorporated.
  • Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  • Top with shredded carrots, sliced celery, and bleu cheese dressing.
  • Enjoy!

Nutrition Facts : Calories 417 calories, Carbohydrate 17 grams, Fat 27 grams, Fiber 1 gram, Protein 24 grams, Sugar 7 grams

BUFFALO CHICKEN LETTUCE CUPS



Buffalo Chicken Lettuce Cups image

Buffalo chicken, meet salad -- but as fun finger food! My Buffalo chicken filling is packed with punchy flavor, then scooped up in lettuce, topped off with crunchy celery and creamy blue cheese, then dunked in a zippy pickled red onion vinaigrette. It's Delicious with a capital D!

Provided by Carla Hall

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

8 whole romaine or butter lettuce leaves
1 rib celery, thinly sliced on the bias
1/2 cup crumbled blue cheese
1/4 cup flat-leaf parsley leaves, roughly chopped
1 1/4 pounds coarsely ground chicken or turkey breast
2 teaspoons hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon chile flakes
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup minced yellow onion
2 cloves garlic, minced
Pickled Red Onion Vinaigrette (recipe follows)
1 cup red wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1 cup very thinly sliced red onions
1/2 cup olive oil
2 teaspoons finely grated lemon zest

Steps:

  • Place the lettuce leaves on a serving platter and arrange the celery, blue cheese and parsley in small individual serving bowls and set aside.
  • Toss the ground chicken or turkey with the hot sauce, thyme, chile flakes and 1 1/2 teaspoons black pepper, or to taste, until combined in a medium bowl; set aside.
  • In a small skillet, heat the butter and oil over medium-high heat. When the butter is almost melted, add the onion and 1 teaspoon salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. Cook until the onion is golden and tender, then stir in the ground chicken mixture. Cook until browned all over, stirring occasionally, about 6 minutes. Spoon into a serving bowl and serve with the platter of lettuce leaves, bowls of garnish and the Pickled Red Onion Vinaigrette.
  • Place the vinegar, sugar, 1/2 cup water and 1 teaspoon salt in a 2-quart saucepan over medium-high heat and bring to a boil; stir in the red onions and let simmer for 5 minutes, then remove the pan from the heat and let cool.
  • Drain the onions, reserving the pickling liquid. Put the onions in a blender with the olive oil, lemon zest, 1 teaspoon salt and 1 teaspoon pepper, and blend on high while slowly drizzling in just enough of the reserved pickled liquid until emulsified and at a pourable consistency (you will not use all the liquid). Makes about 2 cups. Can be refrigerated in an airtight container for up to 2 weeks.

BUFFALO CHICKEN WONTON CUPS



Buffalo Chicken Wonton Cups image

Love Buffalo wings but not the bones? Try this version, made with shredded cooked chicken breasts baked in wonton wrapper cups.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 40m

Yield 12 servings

Number Of Ingredients 5

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup Buffalo wing sauce
1 cup shredded cooked chicken breasts
2 green onions, thinly sliced
12 wonton wrappers

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese and wings sauce in medium bowl until blended. Add chicken and onions; mix well.
  • Spray 12 muffin pan cups with cooking spray. Line each cup with wonton wrapper, with edges extending over top of cup. Fill with chicken mixture.
  • Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

BUFFALO CHICKEN CUPS RECIPE - (4.4/5)



Buffalo Chicken Cups Recipe - (4.4/5) image

Provided by keenan

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
1/4 cup blue cheese crumbles

Steps:

  • Preheat oven to 375°F. Spray muffin tin very lightly with kitchen spritzer. 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. Start layering your cups. 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 cups 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 cup out.

BUFFALO CHICKEN BISCUITS



Buffalo Chicken Biscuits image

These spicy, savory muffins are always a hit at parties. We love them as a simple snack on game day, too. -Jasmin Baron, Livonia, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 1 dozen.

Number Of Ingredients 11

3 cups chopped rotisserie chicken
1/4 cup Louisiana-style hot sauce
2 cups biscuit/baking mix
1/4 teaspoon celery seed
1/8 teaspoon pepper
1 large egg, room temperature
1/2 cup 2% milk
1/4 cup ranch salad dressing
1-1/2 cups shredded Colby-Monterey Jack cheese, divided
2 green onions, thinly sliced
Optional: Additional ranch dressing and hot sauce

Steps:

  • Preheat oven to 400°. Toss chicken with hot sauce. In large bowl, whisk together baking mix, celery seed and pepper. In another bowl, whisk together egg, milk and dressing; add to dry ingredients, stirring just until moistened. Fold in 1 cup cheese, green onions and chicken mixture., Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers.

Nutrition Facts : Calories 461 calories, Fat 24g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 1180mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

BUFFALO CHICKEN FILLED TORTILLA CUPS



Buffalo Chicken Filled Tortilla Cups image

Make and share this Buffalo Chicken Filled Tortilla Cups recipe from Food.com.

Provided by Shelby Jo

Categories     Lunch/Snacks

Time 10m

Yield 12 bite sized cups

Number Of Ingredients 8

1/2 cup hot sauce, such as Frank's Red Hot
1 tablespoon butter
2 cups rotisserie-cooked chicken, shredded apart
2 tablespoons sour cream
2 tablespoons blue cheese
salt & freshly ground black pepper
2 tablespoons chives, thinly sliced
12 tortilla chips, scoops variety

Steps:

  • Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
  • In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
  • To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.

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