Instructions

• Preheat oven to 425°F.
• In a large bowl, combine 4 oz softened cream cheese, 1 cup Franks RedHot sauce, and 1/3 cup ranch dressing. Stir with a spatula or fork until the mixture is smooth and evenly combined.
• Add 1.5 lbs cooked, finely chopped chicken to the sauce mixture and stir until the chicken is fully coated and the filling is uniform. Set mixture aside.
• Lightly spray muffin tin(s) with nonstick cooking spray (PAM). Place one wonton wrapper in each muffin cup and press down to form a cup, making sure the wrapper lines the sides and bottom.
• Divide the buffalo chicken mixture evenly among the 30 wonton wrappers, pressing each portion down slightly so it fills the cup but does not overflow.
• Bake at 425°F for 18–22 minutes, or until the wonton edges are crispy and browned.
• Remove the muffin tin from the oven and let the wonton cups cool in the tin for 2–4 minutes. Carefully remove the cups from the tin and transfer to a serving platter or plate.
• Sprinkle 1/3 cup chopped chives evenly over the tops of the wonton cups and serve warm.