Best 8 Buffalo Chicken Cups Recipes

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Buffalo chicken cups are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. They're perfect for game day parties, potlucks, or any other gathering. Plus, they're easy to make and can be tailored to your own taste preferences. Whether you like your buffalo chicken cups spicy or mild, with blue cheese or ranch dressing, or with a variety of other toppings, there's a recipe out there that's perfect for you. Read on to learn more about how to make the best buffalo chicken cups.

Let's cook with our recipes!

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 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.

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 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 WONTON CUPS



Buffalo Chicken Wonton Cups image

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

Provided by Pinay0618

Categories     Chicken

Time 27m

Yield 36 appetizers

Number Of Ingredients 7

1/2 cup marzetti ranch dip
36 wonton wrappers
36 teaspoons hot sauce, divided (1 tsp per cup)
2 cups diced and cooked chicken
1/4 cup chopped fresh jalapeno pepper
1/3 cup chopped green onion
1/2 cup finely diced celery

Steps:

  • Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.

BUFFALO CHICKEN PHYLLO CUPS



Buffalo Chicken Phyllo Cups image

This is a simple recipe that I created borrowing the Buffalo Chicken portion from a separate recipe. It's quick, easy, and is always a hit at parties! AND... It's from Buffalo... so no Ranch dressing allowed!! :-) The measurements for the ratio of Frank's Red Hot to dressing and bleu cheese is up to you, but this should give you a good place to start.

Provided by rjonmaire

Categories     Chicken

Time 20m

Yield 24 mini cups, 6 serving(s)

Number Of Ingredients 7

1 1/2 cups cooked chicken
1/4 cup Frank's red hot sauce (or to taste)
1/2 cup bleu cheese salad dressing
24 miniature phyllo cups
1/2 cup blue cheese, crumbled
24 carrot sticks, cut to 1 1/2-inch x 1/8-inch pieces
1 celery rib, cut to 1 1/2-inch x 1/8-inch pieces

Steps:

  • Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
  • Cook at 350 for 10-12 minutes, or until warmed through.
  • For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).

Nutrition Facts : Calories 197.4, Fat 16, SaturatedFat 4.4, Cholesterol 41, Sodium 649.5, Carbohydrate 1.6, Fiber 0.2, Sugar 1, Protein 11.5

BUFFALO CHICKEN SALAD LETTUCE CUPS



BUFFALO CHICKEN SALAD LETTUCE CUPS image

Categories     Salad     Chicken     Appetizer     No-Cook     Roast     Fourth of July     Picnic     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Stuffing/Dressing     Summer     Grill/Barbecue

Yield 2-3 people

Number Of Ingredients 10

1 pound cooked chicken, chopped
¼ red onion, minced
1 small carrot, minced
1 stalk of celery, minced
½ cup homemade mayo or Sir Kensington’s Mayo
¼ cup Frank’s Hot Sauce
salt and pepper, to taste
butter lettuce or iceberg lettuce
chopped green onions, to garnish
goat cheese crumbles, to garnish (optional – primal option)

Steps:

  • 1. Place chicken, onion, carrot, celery, mayo, hot sauce, and salt and pepper in the bowl and mix well until combined. 2. Place chicken salad in a lettuce leaf and sprinkle with green onions and goat cheese crumbles. 3. Eat up! Easy peasy!

Tips:

  • To make the buffalo sauce, you can use your favorite store-bought sauce or make your own. If you're making your own, be sure to use a good quality hot sauce and butter. You can also add other spices, such as garlic powder, onion powder, and cayenne pepper, to taste.
  • When cooking the chicken, be sure to cook it all the way through. You can check this by inserting a meat thermometer into the thickest part of the chicken. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit.
  • If you don't have wonton wrappers, you can use egg roll wrappers instead. Just be sure to cut them into smaller pieces so that they fit in the muffin cups.
  • To make the cups ahead of time, simply assemble them and then freeze them. When you're ready to serve them, just thaw them overnight in the refrigerator or at room temperature for a few hours.
  • These cups are also great for parties or potlucks. Just make a big batch and then let your guests help themselves.

Conclusion:

Buffalo chicken cups are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can also be made ahead of time. With just a few simple ingredients, you can have these tasty cups ready in no time. So next time you're looking for a quick and easy appetizer, give buffalo chicken cups a try. You won't be disappointed!

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