Buffalo Chicken Bombs are little pockets of spicy, cheesy goodness that bring a fun twist to classic buffalo chicken flavors. They’re packed with shredded chicken, tangy buffalo sauce, and melty cheese, all wrapped up in a crispy, golden shell that’s just begging to be popped into your mouth.
I love making these because they’re super easy to eat and perfect for sharing with friends or family during game day or casual get-togethers. The heat from the buffalo sauce is balanced just right with the creamy cheese, and I always keep some ranch or blue cheese dressing nearby for dipping—it’s a total game changer!
Whenever I serve these, I like to have plenty of napkins at hand because they can get delightfully messy, but that’s part of the fun. They’re a guaranteed crowd-pleaser and something I always feel happy making over and over. Plus, they’re great for when you want a bite-sized snack that’s full of bold, comforting flavors!
Key Ingredients & Substitutions
Shredded Chicken: Using cooked shredded chicken saves time and absorbs buffalo sauce well. Leftover chicken or rotisserie chicken works perfectly. For a vegetarian option, shredded jackfruit or cooked shredded cauliflower can be tasty substitutes.
Buffalo Wing Sauce: The sauce brings the signature spicy and tangy flavor. If you want less heat, mix the buffalo sauce with a bit of melted butter or mild hot sauce. Or substitute with a spicy BBQ sauce for a different twist.
Mozzarella Cheese: Mozzarella melts beautifully and adds creaminess. You can swap in Monterey Jack or even a mild cheddar if you like a stronger cheese flavor.
Blue Cheese: Blue cheese adds a sharp, tangy punch. If you’re not a fan, try feta cheese or skip it altogether. Ranch dressing on the side still delivers great flavor.
Biscuit Dough: Refrigerated biscuit dough makes the bombs quick and easy. For a homemade touch, pizza dough or puff pastry will also work well and give different textures.
How Do You Make Sure the Filling Stays Inside and the Dough Bakes Evenly?
Sealing the dough well is key to keep the cheesy buffalo chicken filling from leaking out while baking. Here’s how I do it:
- Flatten each biscuit dough evenly into a circle about 4-5 inches wide.
- Scoop enough filling—but don’t overfill—to leave room for sealing the edges comfortably.
- Pinch the dough edges together firmly, twisting a little if needed, to fully seal the filling inside.
- Place each filled bomb seam-side down to help them hold their shape during baking.
- Bake on a lined sheet and avoid overcrowding so heat can circulate evenly and the dough cooks through with a golden crust.
Taking these steps means your bombs come out nicely puffed, golden, and with no messy spills. Let them cool a few minutes before biting in to avoid hot cheese burns!
Equipment You’ll Need
- Oven and baking sheet – I recommend lining it with parchment paper for easy cleanup and even baking.
- Mixing bowls – for combining the chicken, buffalo sauce, and cheese; I use a large one to make mixing easier.
- Rolling pin or glass – to flatten each biscuit dough into a circle; simple tools help get it even.
- Spoon or ice cream scoop – for portioning the buffalo chicken mixture to keep things tidy.
- Sealing tool or your fingers – to pinch the dough closed securely, preventing filling leaks.
Flavor Variations & Add-Ins
- Cheese options: Swap blue cheese for feta or pepper jack for a different flavor profile; spicy or milder options let you customize.
- Proteins: Replace chicken with shredded cooked turkey, or try plant-based pulled “chicken” for a vegan twist.
- Veggies: Add chopped celery, diced bell peppers, or jalapeños inside for extra crunch and heat.
- Spice levels: Mix in more buffalo sauce or add hot sauce directly into the filling for extra kick.
How to Make Buffalo Chicken Bombs
Ingredients You’ll Need:
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped green onions or chives
- 1 package refrigerated biscuit dough (10 biscuits)
- Ranch or blue cheese dressing, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation, plus 15-18 minutes to bake. You’ll be able to enjoy these warm, delicious bites in under half an hour, perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep the buffalo chicken bombs from sticking and to make cleanup easier.
2. Mix the Buffalo Chicken Filling:
In a large bowl, toss together the shredded chicken, buffalo wing sauce, shredded mozzarella cheese, and half of the chopped green onions until everything is nicely combined.
3. Shape the Dough:
Separate the biscuit dough into individual pieces. Flatten each biscuit with your hands or a rolling pin into a round disk about 4 to 5 inches wide—this will make it easier to wrap around the filling.
4. Fill and Seal the Bombs:
Place 2-3 tablespoons of the buffalo chicken mixture in the center of each dough round. Bring the edges of the dough up around the filling and pinch them together tightly to seal the filling inside, forming a ball. Be sure to seal well so the filling doesn’t leak during baking.
5. Bake the Buffalo Chicken Bombs:
Place the sealed dough balls seam-side down on the prepared baking sheet. Bake in the preheated oven for 15-18 minutes or until golden brown and cooked through.
6. Add Toppings and Serve:
Once baked, remove the bombs from the oven and let them cool for a few minutes. Drizzle with extra buffalo wing sauce, sprinkle the crumbled blue cheese and remaining chopped green onions on top. Serve warm with ranch or blue cheese dressing on the side for dipping.
Enjoy your crispy, spicy, cheesy Buffalo Chicken Bombs—they’re sure to be a hit!
Can I Use Frozen Cooked Chicken for Buffalo Chicken Bombs?
Yes! Just make sure to fully thaw the cooked chicken before mixing. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing. Pat the chicken dry to avoid extra moisture in the filling.
Can I Make Buffalo Chicken Bombs Ahead of Time?
Absolutely! Assemble the bombs and place them on the baking sheet covered with plastic wrap in the fridge for up to 24 hours before baking. Bake just before serving for the freshest results.
How Should I Store Leftovers?
Store any leftover buffalo chicken bombs in an airtight container in the fridge for up to 3 days. To reheat, warm them in a 350°F oven for 8-10 minutes or until heated through to keep the dough crispy.
What Can I Use If I Don’t Have Biscuit Dough?
You can substitute refrigerated pizza dough or puff pastry sheets for the biscuit dough. Both options provide a delicious alternative with a slightly different texture—just roll them out to a similar size before filling.