Buffalo Chicken Bombs are the ultimate game day snack or party appetizer—packed with spicy buffalo chicken, melty cheese, and wrapped in golden dough. These bite-sized flavor bombs deliver the bold taste of buffalo wings in a mess-free, handheld treat. Whether you’re hosting friends or looking for a savory snack, these are sure to impress.
What Makes These Buffalo Bombs Special?
These bombs combine everything you love about buffalo chicken into one delicious pocket: creamy, spicy filling, cheesy center, and a crisp, golden exterior. They’re super easy to make using pre-made biscuit dough and perfect for dipping in ranch or blue cheese. The contrast of spicy chicken and cool dipping sauce makes them irresistible!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 8 bombs
Ingredients
- 1 cup cooked shredded chicken
- ¼ cup buffalo wing sauce (like Frank’s RedHot)
- 2 tbsp cream cheese, softened
- ¼ cup shredded cheddar cheese
- 1 can refrigerated biscuit dough (8-count)
- 1 tbsp melted butter
- ½ tsp garlic powder
- Ranch or blue cheese dressing, for dipping
- Chopped parsley or green onion (optional, for garnish)
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or spray with nonstick cooking spray.
2. Make the Filling
In a medium bowl, combine the shredded chicken, buffalo sauce, cream cheese, and shredded cheddar. Stir until everything is well mixed and creamy.
3. Fill the Biscuit Dough
Separate the biscuit dough and flatten each piece slightly. Place a spoonful of the buffalo chicken mixture into the center of each round. Fold the dough around the filling and pinch the seams to seal. Roll gently into a ball shape.
4. Brush and Bake
Place the filled dough balls seam-side down on the baking sheet. Brush the tops with melted butter and sprinkle with garlic powder. Bake for 13–15 minutes, or until golden brown and cooked through.
5. Serve and Dip
Let cool slightly, then serve warm with ranch or blue cheese dressing. Garnish with chopped parsley or green onion if desired.
Variations
- Extra Spicy: Add chopped jalapeños or a splash of hot sauce to the filling.
- Cheesy Center: Insert a cube of mozzarella inside each bomb for an extra gooey surprise.
- BBQ Twist: Swap buffalo sauce for your favorite barbecue sauce for a milder flavor.
- Make It Mini: Use smaller dough portions to make appetizer-sized bombs.
Equipment You’ll Need
- Baking sheet
- Mixing bowl
- Spoon or scoop
- Pastry brush
- Parchment paper or nonstick spray
Nutritional Information (Approx. Per Bomb)
- Calories: 230
- Carbohydrates: 18g
- Protein: 10g
- Fat: 13g
- Sugar: 2g
- Fiber: 1g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the oven or air fryer at 350°F for 5–6 minutes for a crispy exterior.
- Freezing: Freeze unbaked bombs and bake from frozen, adding 3–4 extra minutes to the bake time.
My Cooking Experience
I first made Buffalo Chicken Bombs for a game night with friends, and they were gone within minutes. They’ve since become a staple snack in my kitchen. What I love most is the balance of textures—the soft, fluffy biscuit with the creamy, spicy filling. Plus, they’re just so fun to eat!
Conclusion
Buffalo Chicken Bombs are a must-make if you love bold flavors and fun finger foods. Quick to prepare and endlessly customizable, they’ll steal the spotlight at any gathering. Dip them, pop them, and watch them disappear!
buffalo chicken bombs
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or spray with nonstick cooking spray.
- In a medium bowl, combine the shredded chicken, buffalo sauce, cream cheese, and shredded cheddar. Stir until everything is well mixed and creamy.
- Separate the biscuit dough and flatten each piece slightly. Place a spoonful of the buffalo chicken mixture into the center of each round. Fold the dough around the filling and pinch the seams to seal. Roll gently into a ball shape.
- Place the filled dough balls seam-side down on the baking sheet. Brush the tops with melted butter and sprinkle with garlic powder. Bake for 13–15 minutes, or until golden brown and cooked through.
- Let cool slightly, then serve warm with ranch or blue cheese dressing. Garnish with chopped parsley or green onion if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the oven or air fryer at 350°F for 5–6 minutes for a crispy exterior.
