Buffalo Chicken Bombs: A Flavor-Packed Appetizer with a Kick

A Fun and Flavorful Appetizer That’s Sure to Impress

Buffalo Chicken Bombs are a fun and flavorful appetizer that combines the classic flavors of buffalo wings with the convenience of a bite-sized snack. These savory bombs feature a creamy, cheesy filling made with shredded buffalo chicken, a blend of cheeses, and ranch dressing, all wrapped in flaky biscuit dough. Baked until golden brown and brushed with butter, they’re a guaranteed crowd-pleaser. Perfect for parties, game days, or any occasion where you need a delicious and easy-to-make appetizer, these Buffalo Chicken Bombs are sure to be a hit.

A Recipe That’s Perfect for Game Day or Any Gathering

I first made these Buffalo Chicken Bombs for a Super Bowl party, and they were an instant touchdown! I was looking for an appetizer that was both flavorful and easy to eat while watching the game. These little bombs were the perfect solution. The combination of the creamy, cheesy filling, the spicy buffalo chicken, and the flaky biscuit dough was a total winner. Everyone loved them, and they disappeared in minutes. Since then, these Buffalo Chicken Bombs have become one of my go-to appetizers for any gathering. They’re always a hit, and they’re so much fun to make. I love that they’re so versatile – I can easily adjust the spice level or add different cheeses to suit everyone’s preferences. They are also a great appetizer to take to a potluck.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of these Buffalo Chicken Bombs lies in the combination of flavorful ingredients. Here’s what you’ll need:

For the Filling:

• Slow Cooker Pulled Buffalo Chicken (3 cups): The recipe links to a specific recipe for the pulled buffalo chicken, but you can use any recipe you prefer, or even store-bought buffalo chicken dip in a pinch (though homemade will always taste best). The key is to have cooked, shredded chicken that’s already tossed in buffalo wing sauce.
  • Note: The linked recipe yields 5 cups, so you’ll have 2 cups leftover, which can be frozen.
• Cream Cheese (4 ounces, softened): Adds creaminess and a tangy flavor to the filling.
  • Tip: Make sure the cream cheese is softened to room temperature for easy mixing.
• Blue Cheese Dressing (1/4 cup): Provides a classic buffalo wing flavor and adds to the creaminess of the filling.
  • Alternative: You can use ranch dressing instead of blue cheese dressing if you prefer.
• Crumbled Blue Cheese (2 tablespoons): Adds a sharp, pungent flavor that complements the buffalo chicken.
  • Tip: If you’re not a fan of blue cheese, you can omit it or substitute with another cheese, such as cheddar or Monterey Jack.
• Cheeses:
  • Monterey Jack Cheese (1/4 cup, shredded)
  • Fontina Cheese (1/4 cup, shredded)
  • Gouda (1/4 cup, shredded): Provides a rich, complex flavor.
  • Alternative: You can substitute your favorite cheeses.
• Frank’s RedHot Original Hot Sauce (1 tablespoon): Adds extra heat and that classic buffalo wing flavor.

For the Dough:

• Refrigerated Pillsbury Grands! Buttermilk Biscuits (2 packages, 8 biscuits each): Provide the flaky, buttery exterior for the bombs.
  • Tip: The recipe specifically calls for buttermilk biscuits.
  • Note: Each package contains 8 biscuits, and you’ll need 16 biscuits total.

For Finishing:

• Butter (2 tablespoons, melted): Brushed on top of the baked bombs for added richness and a golden-brown finish.
• Kosher Salt (1 teaspoon): Sprinkled on top for seasoning.
• Blue Cheese Dressing, Crumbled Blue Cheese, and Hot Sauce For serving.

Essential Equipment: Tools for Easy Assembly and Baking

• 13×9-inch Casserole Dish: For baking the Buffalo Chicken Bombs.
• Medium Saucepan: For melting the cheeses together.
• Mixing Bowl (Large): For preparing the filling.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rolling Pin (Optional): To slightly flatten biscuits.
• Pastry Brush: For brushing the melted butter on top.
• Non-stick Cooking Spray

The Recipe: A Step-by-Step Guide to Buffalo Chicken Bomb Perfection

Ingredients with Measurements

• 3 cups Slow Cooker Pulled Buffalo Chicken (recipe link provided – assumed to be readily available)
• 4 ounces cream cheese, softened
• 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 biscuits per package)
• 2 tablespoons butter, melted
• 1 teaspoon kosher salt

Detailed Instructions

1. Prepare the Filling: A Creamy, Cheesy, Spicy Mixture

1. Make Buffalo Chicken: Prepare the Slow Cooker Pulled Buffalo Chicken according to the linked recipe (or use your own preferred recipe or store-bought buffalo chicken dip). Measure out 3 cups of the prepared chicken and set aside. Freeze the remaining 2 cups for later use.
2. Preheat Oven: Preheat your oven to 350°F (175°C).
3. Melt Cheeses: In a medium saucepan, combine the softened cream cheese, blue cheese dressing, crumbled blue cheese, shredded Monterey Jack cheese, shredded Fontina cheese, shredded Gouda, and Frank’s RedHot sauce.
4. Whisk and Heat: Whisk the ingredients together over medium heat until all the cheeses are melted and the mixture is smooth and creamy.
5. Combine with Chicken: Remove the saucepan from the heat and stir in the 3 cups of prepared Pulled Buffalo Chicken until well combined.
6. Cool: Spread the mixture out on a sheet tray and place in the refrigerator to cool.
7. Divide: After cooling, divide the filling into 16 portions.

2. Prepare the Biscuits: Creating the Outer Shell

1. Spray Casserole Dish: Spray a 13×9-inch casserole dish with non-stick cooking spray.
2. Open Biscuits: Open the two packages of refrigerated Pillsbury Grands! Buttermilk Biscuits.
3. Roll Out Biscuits: Roll out each biscuit to a 5-inch circle on a work surface.

3. Assemble the Bombs: Wrapping Up the Flavor

1. Place Filling: Place one portion of the cooled Buffalo Chicken filling in the center of each flattened biscuit.
2. Seal the Edges: Pull up the edges of the biscuit dough to meet in the center, completely enclosing the filling. Pinch the edges together firmly to create a sealed ball.
   • Tip: It should look like a pierogi. Then you can bring in the left and right edges.
3. Place in Dish: Turn each bomb over so that the seam side is down and place it in the prepared casserole dish.
4. Arrange: Arrange the bombs with six down the center from end to end, then five on each side.

4. Bake to Golden-Brown Perfection: Achieving a Flaky Crust

1. Bake: Bake in the preheated oven for about 30-35 minutes, or until the tops of the biscuits are golden brown.

5. Add the Finishing Touches: Butter and Salt

1. Melt Butter: While the bombs are baking, melt 2 tablespoons of butter.
2. Brush with Butter: As soon as the baking dish comes out of the oven, brush the tops of the baked bombs with the melted butter.
3. Sprinkle with Salt: Sprinkle the tops with 1 teaspoon of kosher salt.

6. Serve: Enjoying the Spicy, Cheesy Goodness

1. Serve Immediately: Serve the Buffalo Chicken Bombs immediately while they are warm and the filling is gooey.
2. Dipping Options: Offer additional blue cheese dressing, crumbled blue cheese, and Frank’s RedHot sauce on the side for dipping and extra flavor.

Troubleshooting Common Problems: Tips for Success

• Filling Leaking Out:
  • Problem: The filling leaks out of the bombs during baking.
  • Solutions: Make sure to pinch the edges of the biscuit dough tightly closed. Don’t overfill the bombs.
• Biscuits Not Cooked Through:
  • Problem: The biscuit dough is still raw in the center.
  • Solutions: Make sure your oven is preheated to the correct temperature.
• Bottoms Burning:
  • Problem: The bottoms of the bombs are burning before the tops are golden brown.
  • Solutions: Place a baking sheet below on a lower rack.

Tips and Variations: Customize Your Buffalo Chicken Bombs

• Cheese Variations: Experiment with different cheeses in the filling, such as cheddar, provolone, or a blend of Italian cheeses.
• Add Vegetables: Incorporate finely diced celery or carrots into the filling for added flavor and texture.
• Spice Level: Adjust the amount of Frank’s RedHot sauce to control the heat.
• Ranch Dressing: Use ranch dressing instead of blue cheese dressing for a different flavor profile.
• Make them Mini: Use smaller biscuits and less filling to create mini bombs.

Serving Suggestions: Perfect for Game Day and Beyond

• Game Day Appetizer: A must-have for any game day spread.
• Party Food: A fun and easy appetizer to serve at parties and gatherings.
• Potlucks: These bombs are easy to transport and always a popular choice.
• Lunch or Snack: Enjoy as a satisfying lunch or snack.

Pairing Recommendations: Drinks and Sides

• Drinks:
  • Beer: A cold beer, especially a lager or IPA, is a great pairing for the spicy buffalo chicken.
  • Iced Tea: Sweet or unsweetened iced tea is a refreshing choice.
  • Lemonade: The tartness of lemonade complements the creamy filling.
• Sides:
  • Celery and Carrot Sticks: A classic accompaniment to anything buffalo-flavored.
  • Blue Cheese or Ranch Dressing: For dipping.
  • Salad: A simple green salad with a light vinaigrette provides a refreshing contrast.

Nutritional Information: A Flavorful Indulgence

Per serving (approximate, will vary based on size and specific ingredients): Calories: 300-350, Fat: 15-20g, Carbohydrates: 25-30g, Protein: 10-15g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Buffalo Chicken Bomb Questions Answered

• Q: Can I make these ahead of time?
  • A: You can prepare the filling ahead of time and store it in the refrigerator. Assemble the bombs just before baking for the best results. You can also bake them ahead of time and reheat when ready to serve.
• Q: How do I store leftovers?
  • A: Store leftover bombs in an airtight container in the refrigerator for up to 3 days.
• Q: Can I freeze these bombs?
  • A: Yes, you can freeze the unbaked bombs. Assemble them, but don’t brush with butter or sprinkle with salt. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Freeze for up to 2 months. Bake from frozen, adding extra time to the baking time. You can also freeze after baking.
• Q: Can I use a different type of dough?
  • A: While this recipe is designed for refrigerated biscuits, you could experiment with pizza dough or crescent roll dough.
• Q: Can I use a different type of cheese?
  • A: Absolutely! Cheddar, provolone, or a blend of Italian cheeses would all be delicious.
• Q: Can I make these without the blue cheese?
  • A: Yes, you can omit the blue cheese if you prefer. You can substitute it with ranch dressing or another cheese.
• Q: What if I don’t have Frank’s RedHot sauce?
  • A: You can use any brand of buffalo wing sauce or your favorite hot sauce.
• Q: Can I add other vegetables to the filling?
  • A: Yes, finely diced celery or carrots would be great additions.
• Q: Can I make these in an air fryer?
• A: Yes, you can cook these in an air fryer.
• Q: Can I make these vegetarian?
• A: You could try substituting the chicken with a plant-based alternative, such as finely chopped mushrooms or cauliflower.
• Q: How do I reheat leftovers?
• A: Leftovers can be reheated in the oven at 350F for about 10 minutes, or until heated through. You can also use a microwave, but the biscuits may not be as crispy.
• Q: Can I use a different type of chicken?
• A: Yes, you can use any type of cooked chicken you prefer.