Buffalo Ranch Chicken Cups

# What You'll Need:

→ 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.

02 - Press one wonton wrapper into each muffin cup, folding to fit, then lightly spray with cooking spray.

03 - Bake the wonton wrappers for 7-8 minutes until golden and crisp. Remove from oven and keep shells in the tin.

04 - Combine shredded chicken, buffalo wing sauce, garlic powder, and onion powder in a bowl; mix until evenly coated.

05 - Spoon about one tablespoon of the buffalo chicken mixture into each wonton cup and top with shredded cheddar cheese.

06 - Return cups to oven and bake for 5-7 minutes until cheese is melted and filling is heated through.

07 - Remove from oven and cool for 5 minutes. Transfer cups to a serving plate, drizzle with ranch dressing, and garnish with diced celery and green onions if desired.

# Expert Tips:

01 -

The crispy wonton cups hang onto every creamy drop and zesty bite, and you'll want to sneak an extra before serving.
All it takes is a few shortcuts—like rotisserie chicken—for you to look like an appetizer legend with hardly any stress.

02 -

The first time I forgot to spray the muffin tin, half the cups clung stubbornly and broke—don't skip this step.
Mixing the chicken while it's still warm means it soaks up more of that smoky, spicy sauce—cold chicken just won't do the trick.

03 -

Double the batch if you’ve got more than six people—these disappear shockingly fast every single time.
You can sneak in a mix of half ranch, half Greek yogurt for a lighter drizzle, and no one will guess the difference.