Buffalo Chicken Bombs Recipe

Introduction

Buffalo Chicken Bombs are a fun and flavorful twist on classic buffalo chicken, wrapped in flaky buttermilk biscuits and baked to golden perfection. These bites are packed with creamy cheeses and spicy buffalo chicken, making them perfect for parties or a comforting snack.

Ingredients

• 3 cups Slow Cooker Pulled Buffalo Chicken (our recipe makes five cups – freeze the rest)
• 4 ounces cream cheese
• ¼ cup blue cheese dressing, plus more for serving
• 2 tablespoons crumbled blue cheese, plus more for serving
• ¼ cup Monterey Jack cheese, shredded
• ¼ cup Fontina cheese, shredded
• ¼ cup Gouda, shredded
• 1 tablespoon Frank’s RedHot Original Hot Sauce
• 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 per package)
• 2 tablespoons butter, melted
• 1 teaspoon kosher salt

Instructions

1. Step 1: Prepare Slow Cooker Pulled Buffalo Chicken and measure out three cups. Freeze the remaining two cups for another use.
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: In a medium saucepan, combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda cheeses, and Frank’s hot sauce.
4. Step 4: Whisk over medium heat until the mixture melts and combines smoothly.
5. Step 5: Remove from heat, stir in the pulled Buffalo Chicken, then spread the mixture on a sheet tray and refrigerate to cool.
6. Step 6: Once cooled, divide the mixture into 16 equal portions using a spatula arranged in a 4×4 pattern.
7. Step 7: Spray a 13×9-inch casserole dish with non-stick cooking spray.
8. Step 8: Open the biscuit packages and roll each biscuit into a 5-inch circle, either all at once or as you fill them.
9. Step 9: Place one portion of the Buffalo Chicken filling in the center of each flattened biscuit. Fold and pinch the dough like a pierogi, sealing all edges securely.
10. Step 10: Turn each filled biscuit seam side down and arrange them in the baking dish: six in a center row, with five on each side.
11. Step 11: Bake for 30–35 minutes, until the tops are golden brown.
12. Step 12: Remove from the oven, brush with melted butter, and sprinkle with kosher salt.
13. Step 13: Serve immediately with additional blue cheese dressing, crumbled blue cheese, and extra Frank’s hot sauce if desired.

Tips & Variations

• Use a mix of cheeses for richer flavor and gooey texture. Feel free to add cheddar for a sharper taste.
• For milder heat, reduce the amount of hot sauce or substitute with a milder wing sauce.
• Freeze leftover cooked Buffalo Chicken in an airtight bag for up to 3 months to make this recipe again quickly.
• If you don’t have refrigerated biscuits, you can use pizza dough or crescent roll dough as a substitute.

Storage

Store leftover Buffalo Chicken Bombs in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes to retain their crispiness. Avoid microwaving as it can make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the Buffalo Chicken Bombs and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if chilling beforehand.

Can I use fresh buffalo chicken instead of slow cooker pulled chicken?

Absolutely. Just ensure the chicken is cooked and shredded before mixing with the cheeses and hot sauce for best results.

Buffalo Chicken Bombs Recipe

Print Recipe

★★★★★

5 from 116 reviews

Buffalo Chicken Bombs are a deliciously cheesy and spicy appetizer featuring pulled buffalo chicken blended with a mix of creamy cheeses and hot sauce, all wrapped in flaky buttermilk biscuits and baked to golden perfection. Perfect for game day or parties, these bite-sized treats combine the tangy heat of buffalo sauce with creamy blue cheese flavors in a fun, easy-to-eat format.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 buffalo chicken bombs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Buffalo Chicken Filling

• 3 cups Slow Cooker Pulled Buffalo Chicken (recipe makes 5 cups; freeze remaining 2 cups)
• 4 ounces cream cheese
• ¼ cup blue cheese dressing, plus more for serving
• 2 tablespoons crumbled blue cheese, plus more for serving
• ¼ cup Monterey Jack cheese, shredded
• ¼ cup Fontina cheese, shredded
• ¼ cup Gouda cheese, shredded
• 1 tablespoon Frank’s RedHot Original Hot Sauce, plus more for serving

Dough and Finishing

• 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
• 2 tablespoons butter, melted
• 1 teaspoon kosher salt

Instructions

1. Prepare Pulled Buffalo Chicken: Make your slow cooker pulled buffalo chicken according to the base recipe and measure out 3 cups. Freeze the remaining 2 cups in an airtight zipper seal bag for another use.
2. Preheat Oven: Set your oven to 350 degrees Fahrenheit to get it ready for baking the buffalo chicken bombs.
3. Melt Cheese Mixture: In a medium saucepan over medium heat, combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda cheeses, and Frank’s RedHot Sauce. Whisk continuously until all cheeses are melted and smoothly blended.
4. Combine with Chicken: Remove the saucepan from heat and stir in the prepared pulled buffalo chicken until thoroughly mixed. Spread this mixture evenly on a sheet tray and refrigerate to cool and firm up.
5. Portion Filling: Once cooled, divide the buffalo chicken cheese mixture into 16 equal portions arranged as a 4×4 grid on the tray using a rubber spatula.
6. Prepare Baking Dish: Spray a 13×9-inch casserole dish with non-stick cooking spray to prevent sticking during baking.
7. Shape Biscuits: Open biscuit packages and roll out each biscuit dough into a 5-inch circle, one at a time or all at once, ready for filling.
8. Fill and Seal: Place one portion of the buffalo chicken mixture in the center of each rolled biscuit. Fold the back side of the dough over the filling to the front and pinch closed. Then pinch the edges to seal like a pierogi, pulling both left and right sides to the center and pinching to secure.
9. Arrange Bombs: Turn each biscuit seam-side down and place them in the prepared baking dish. Arrange six along the center in a line, then five on each side for a snug fit.
10. Bake: Bake in the preheated oven for 30 to 35 minutes or until the tops are golden brown and cooked through.
11. Add Finishing Touches: Immediately after removing from the oven, brush the tops of the bombs with melted butter and sprinkle kosher salt evenly over them.
12. Serve: Serve warm with extra blue cheese dressing, crumbled blue cheese, and additional Frank’s RedHot sauce on the side for dipping and extra flavor.

Notes

• Freezing leftover pulled buffalo chicken allows you to make this recipe again or use it in other dishes easily.
• Rolling out the biscuits to 5-inch circles helps ensure enough dough to properly seal the filling and prevent leaks.
• Use a non-stick spray or butter for the baking dish to ensure easy removal of the cooked bombs.
• Adjust the amount of hot sauce according to your preferred spice level.
• To reheat, bake remaining bombs at 350°F for 10-15 minutes until warmed through and crispy.

Keywords: Buffalo chicken appetizers, cheesy buffalo bites, pulled buffalo chicken recipe, game day snacks, easy party appetizers, biscuit bombs