Try this Buffalo Chicken Cups recipe, or contribute your own.
- Carbohydrate 121.14015 g
- Cholesterol 218.1525 mg
- Fat 113.88135 g
- Fiber 4.23999989509583 g
- Protein 60.0601 g
- Saturated Fat 43.6284675 g
- Serving Size 1 1 Recipe (470g)
- Sodium 3302.6925 mg
- Sugar 116.900150104904 g
- Trans Fat 7.6828875 g
- Calories 1752 calories
Step-by-step
- Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer.
- In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and ¾ cheddar cheese (save remaining ¼ 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.
The Anatomy of Buffalo Flavor
Buffalo sauce relies fundamentally on an emulsification of aged cayenne pepper sauce and melted butter. Commercial varieties often include distilled vinegar and garlic, which cut through heavy fats. Cream cheese and ranch dressing temper this heat load through milk solids and casein proteins, coating the palate rather than overwhelming it. Scaling this mixture requires proportional adjustments to the dairy base to maintain thermal stability during baking.Structural Integrity of Wonton Wrappers
Wonton wrappers consist primarily of wheat flour, water, and salt, yielding a thin dough that crisps rapidly in dry heat environments. Pressing these wrappers into a brownie pan creates laminated layers that trap steam while browning the exterior. Watch the oven closely at the 10-minute mark; thin wheat dough burns easily when exposed to 375 degree heat without sufficient fat protection.Thermal Management and Release
Bake these portions for 18 minutes to ensure the cheddar and blue cheese fully melt into the chicken matrix. Letting the baked cups rest for 5 minutes allows internal starches to set, preventing structural collapse during extraction. Run a paring knife along the tin edges carefully to release adhered cheese before attempting removal.
