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Buffalo Chicken Bombs Recipe

Buffalo Chicken Bombs Recipe
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★★★★★

4.8 from 9 reviews

Buffalo Chicken Bombs are a deliciously indulgent appetizer or snack featuring a spicy pulled buffalo chicken filling blended with a creamy mix of cheeses, all wrapped in flaky buttermilk biscuit dough and baked to golden perfection. Perfect for game days, parties, or anytime you crave a flavorful finger food with a kick.

Ingredients

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Buffalo Chicken Filling

  • 3 cups Slow Cooker Pulled Buffalo Chicken
  • 4 ounces cream cheese
  • 1/4 cup blue cheese dressing, plus more for serving
  • 2 tablespoons crumbled blue cheese, plus more for serving
  • 1/4 cup Monterey Jack cheese, shredded
  • 1/4 cup Fontina cheese, shredded
  • 1/4 cup Gouda cheese, shredded
  • 1 tablespoon Frank’s RedHot Original Hot Sauce

Dough & Finishing

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

Instructions

  1. Prepare Pulled Buffalo Chicken: Use your favorite slow cooker pulled buffalo chicken recipe and set aside 3 cups for this recipe. Freeze remaining chicken for future use.
  2. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the buffalo chicken bombs.
  3. Make Cheese Sauce: In a medium saucepan over medium heat, combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank’s RedHot sauce. Whisk continuously until the cheeses melt and the mixture is smooth.
  4. Combine Filling: Remove the cheese mixture from heat and stir in the pulled buffalo chicken until fully incorporated. Spread the mixture on a sheet tray and refrigerate until cool and firm.
  5. Divide Filling Portions: Once cooled, use a spatula to divide the filling into 16 equal portions arranged in a 4×4 grid.
  6. Prepare Biscuit Dough: Spray a 13×9-inch casserole dish with non-stick spray. Open the biscuit packages and roll each biscuit into a 5-inch circle, working one at a time or all at once.
  7. Assemble Bombs: Place one portion of buffalo chicken filling in the center of the rolled biscuit. Fold the back side of the dough over to the front, pinching to seal. Then pinch the edges to close completely like a pierogi, pulling left and right edges to the center and pinching well.
  8. Arrange for Baking: Place each sealed biscuit seam side down in the prepared baking dish. Line six bombs down the center, then place five on each side, filling the dish entirely.
  9. Bake: Bake in the preheated oven for 30-35 minutes or until the tops are golden brown and cooked through.
  10. Finish: Immediately after removing from oven, brush tops with melted butter and sprinkle with kosher salt for enhanced flavor and shine.
  11. Serve: Serve hot with extra blue cheese dressing, crumbled blue cheese, and Frank’s RedHot sauce on the side for dipping.

Notes

  • You can prepare the pulled buffalo chicken ahead of time and freeze leftovers for convenience.
  • Rolling out the biscuits to 5 inches helps accommodate the filling and makes wrapping easier.
  • Make sure to seal the dough tightly to prevent any leaking of the filling during baking.
  • Use a baking dish to keep the bombs close together to help them rise upwards instead of spreading out.
  • If blue cheese is not a favorite, you can substitute or omit but it’s key for authentic buffalo flavor.

Nutrition

Keywords: buffalo chicken bombs, buffalo chicken appetizers, game day snacks, buffalo chicken bites, spicy chicken bombs, cheese stuffed chicken biscuits

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