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Buffalo Chicken Bombs Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/buffalo-chicken-bombs-recipe/