Buffalo Ranch Chicken Snack Cups (Print)

Crispy wonton cups filled with spicy buffalo chicken and creamy ranch dressing.

# Components:

→ Chicken

01 - 1 1/2 cups cooked shredded chicken (rotisserie or poached)

→ Sauces & Seasonings

02 - 1/3 cup buffalo wing sauce
03 - 1/4 teaspoon garlic powder
04 - 1/4 teaspoon onion powder

→ Cup Base

05 - 12 wonton wrappers

→ Ranch Layer & Toppings

06 - 1/2 cup ranch dressing
07 - 1/2 cup shredded cheddar cheese
08 - 1/4 cup finely diced celery
09 - 2 tablespoons sliced green onions (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick cooking spray. Press one wonton wrapper into each muffin cup, folding to fit, and spray each lightly with cooking spray.
02 - Bake wonton wrappers for 7 to 8 minutes until edges are golden and crisp. Remove from oven but keep shells in the tin.
03 - In a small bowl, mix shredded chicken with buffalo wing sauce, garlic powder, and onion powder until well coated.
04 - Spoon about one tablespoon of buffalo chicken mixture into each wonton cup. Top with shredded cheddar cheese evenly.
05 - Return filled cups to oven and bake for an additional 5 to 7 minutes until cheese melts and filling is heated through.
06 - Remove from oven and let cool for about 5 minutes. Carefully transfer cups to a serving plate. Drizzle or dollop ranch dressing over each and garnish with diced celery and sliced green onions, if desired. Serve warm.

# Expert Advice:

01 -
  • Wonton wrappers crisp up into irresistible, crunchy shells that hold the chicken perfectly—no soggy bottoms here.
  • If you love anything with a tangy kick but hate complicated prep, you’ll be hooked after one bite.
02 -
  • Letting the cups cool in the pan is crucial—pulling them out early means they collapse and lose that perfect crunch.
  • I once swapped in a different kind of shredded cheese on a whim, but cheddar gives the best melt and flavor balance.
03 -
  • Bake the wonton shells until just lightly golden on the first round—too dark, and they’re tough to bite.
  • For the best drizzle, thin your ranch dressing with a teaspoon of milk so it glides over the toppings in picture-worthy streams.
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