Buffalo Chicken Bombs – Little Puffs of Spicy, Cheesy Joy
There are recipes that arrive quietly and recipes that announce themselves with fireworks — these Buffalo Chicken Bombs belong to the latter. Imagine a pillowy pastry pocket giving way to warm shredded chicken hugged by tangy hot sauce and cream cheese, with melted cheddar stretching like a welcome handshake. They’re bite-sized fireworks for the taste buds: spicy, creamy, crunchy, and absolutely addictive.
I first made these on a rainy Sunday when the house needed rescuing from gloom. I had leftover rotisserie chicken and a jar of buffalo sauce — two humble heroes — and thought, what if we tucked them into tiny pillows of dough and baked until golden? The result was immediate: neighbors drifting over for “just one” and a soon-empty baking sheet. That memory is the very soul of why this recipe exists — comfort food that doubles as a party trick.
These bombs are endlessly adaptable. Serve them as a party appetizer, a casual game-day platter, or a snack that turns an ordinary evening into something special. They’re quick to assemble, friendly to make-ahead strategies, and beloved by kids and adults alike (reduce the heat for little mouths and keep extra ranch on hand). If you love buffalo chicken sliders, wings, or dip, you’ll adore the concentrated, hand-held joy of these little puffs.
Ingredients:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (or a cheddar/Monterey Jack blend)
- 1/3 — 1/2 cup buffalo hot sauce (adjust to taste)
- 1 tablespoon unsalted butter, melted (for brushing)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package refrigerated crescent roll dough (8 oz) or 1 sheet puff pastry (thawed if frozen)
- 2 tablespoons chopped green onions or chives (plus extra for garnish)
- Ranch or blue cheese dressing, for serving
- Celery sticks, for serving (optional)
Instructions:
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. If using puff pastry, unroll and cut into squares roughly 3½–4 inches wide; if using crescent dough, separate into 8 triangles and press seams together to make squares.
- Make the Filling: In a medium bowl, combine shredded chicken, softened cream cheese, ¾ cup shredded cheddar, 1/3 cup buffalo sauce (start with less and add more to taste), garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until evenly combined and creamy. Stir in chopped green onions. Taste and add more buffalo sauce if you like it spicier.
- Assemble the Bombs: Place a tablespoon or so of the chicken mixture in the center of each dough square. Fold the corners up and pinch tightly to seal into a neat little pouch. If using crescent dough triangles, fold the wide corners over and pinch the edges closed so the filling is fully enclosed. Place seam-side down on the prepared baking sheet.
- Top & Brush: Brush the tops lightly with melted butter and sprinkle each with a bit of the remaining shredded cheddar (or reserve for a cheesy finish after baking) and a little extra smoked paprika for a beautiful color.
- Bake: Bake in the preheated oven for 12–16 minutes, until the pastry is puffed and golden and the filling is bubbling slightly. If desired, switch to broil for 30–60 seconds to brown the tops—watch closely so they don’t burn.
- Finish & Serve: Remove from oven and let rest for 3–5 minutes. Garnish with extra chopped green onions or chives and serve warm with ranch or blue cheese dressing and celery sticks on the side.
Buffalo Chicken Bombs
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix chicken, cream cheese, buffalo sauce, cheddar cheese, green onions, and garlic powder until combined.
- Flatten biscuits into small circles and spoon 2 tablespoons of filling into each.
- Seal edges tightly and place seam-side down on baking sheet.
- Brush tops with melted butter and sprinkle parsley.
- Bake for 13–16 minutes until golden brown.
- Cool briefly and serve with ranch or blue cheese dressing.
Notes
Tips & Tricks:
- Use Rotisserie Chicken: It’s a huge time-saver and brings great flavor. Shred it finely so each bomb has moist, tender filling.
- Control the Heat: Start with less buffalo sauce in the filling and offer more at the table for heat-lovers. Mixing some buffalo sauce into the melted butter you brush on top gives extra spicy caramelization.
- Prevent Sogginess: Don’t overfill the bombs and make sure the chicken isn’t super wet. If your chicken is damp, pat it dry before mixing.
- Sealing Help: A quick egg wash (1 beaten egg with a splash of water) brushed on the seams helps ensure they stay sealed and gives an extra shiny finish.
- Make-Ahead: Assemble the bombs and refrigerate on the baking sheet (covered) for up to 24 hours; bake straight from the fridge, adding a few extra minutes to the baking time.
Variations:
- BBQ Chicken Bombs: Swap buffalo sauce for your favorite barbecue sauce and add a pinch of smoked paprika and a bit of finely chopped red onion. Top with sliced green onions.
- Buffalo Ranch Twist: Mix a tablespoon of ranch seasoning into the cream cheese for a tangy, herby note. Serve with blue cheese dressing for dipping.
- Cheese-Stuffed Center: Press a small cube of mozzarella into each chicken mound before sealing for a gooey center that pulls apart delightfully.
- Vegetarian Option: Replace chicken with shredded jackfruit or a mixture of sautéed mushrooms and chickpeas tossed in buffalo sauce for a plant-forward version.
Serving Suggestions:
Arrange buffalo chicken bombs on a wooden board or large platter with ramekins of ranch and blue cheese dressing. Add celery and carrot sticks for crunch and color. For a heartier spread, serve alongside potato wedges or a crisp cabbage slaw to cut through the richness. These are perfect for game day, potlucks, casual dinner parties, or as a decadent snack with cocktails.
Storage Information:
Store cooled bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, or microwave single servings for about 45–60 seconds (oven keeps them crispier). To freeze, bake fully, cool, then freeze in a single layer on a tray; once solid, transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 12–18 minutes.
FAQ:
- Can I refrigerate the filling overnight?
Yes. Prepare the filling and keep it covered in the fridge up to 24 hours before assembling. This actually helps flavors meld. - What dough is best—crescent or puff pastry?
Both work wonderfully. Crescent dough is slightly softer and easier to seal; puff pastry is flakier and more elegant. Choose based on texture preference. - Are these freezer-friendly?
Absolutely—baked bombs freeze well. For best texture, reheat in the oven so they crisp up. - Can I make them bite-sized?
Yes—use smaller squares or cut pastry smaller and reduce baking time slightly; check that the filling reaches safe temperature.
History / Fun Facts:
Buffalo-style cooking traces back to the 1960s in Buffalo, New York, when the iconic buffalo wing was born. Since then, that spicy-vinegary-salty flavor has leapt from wings to dips, sandwiches, casseroles, and—yes—even into these charming little bombs. Handheld and reminiscent of empanadas or stuffed croissants, buffalo chicken bombs are a playful modern riff that combines convenience and bold flavor. They borrow the communal spirit of Buffalo wings—meant for sharing—and repack it into an elegant, portable bite that’s perfectly suited to parties and small gatherings.
These bombs are proof that food evolves by joyful experimentation—leftover chicken, a jar of sauce, and a roll of dough can become something celebratory and new. Next time you want a crowd-pleaser that feels a little fancy and a lot fun, bake a tray of these — they’ll disappear fast and earn you instant fan status.
