Name: Buffalo Chicken Bombs Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups Slow Cooker Pulled Buffalo Chicken; 4 ounces cream cheese; 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 Franks RedHot Original Hot Sauce; 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package); 2 tablespoons butter, melted; 1 teaspoon kosher salt

Jump to Recipe

If you’re craving a snack that’s bursting with bold flavors and a perfect balance of creamy, spicy, and cheesy, then you need to try these irresistible Buffalo Chicken Bombs. Imagine tender pulled buffalo chicken mingling with oozing cheeses and just the right kick of hot sauce, all wrapped up in a fluffy, buttery biscuit. This dish transforms simple ingredients into a party of flavors that will have you reaching for just one more – and maybe one more after that. Buffalo Chicken Bombs are the ultimate crowd-pleaser you never knew you needed in your recipe collection.

Buffalo Chicken Bombs Recipe - Recipe Image

Ingredients You’ll Need

These ingredients come together beautifully to create a harmonious blend of textures and tastes. Each one plays an important role, whether it’s the creamy cheeses that add richness, the spicy hot sauce that brings heat, or the flaky biscuits that provide the perfect edible container for all the goodness.

3 cups Slow Cooker Pulled Buffalo Chicken: Tender and flavorful, this is the main star that packs the punch.
4 ounces cream cheese: Adds creamy softness to balance the spicy heat.
¼ cup blue cheese dressing: Brings tangy creaminess that complements the buffalo flavor perfectly.
2 tablespoons crumbled blue cheese: For that distinctive pungent bite and texture.
¼ cup Monterey Jack cheese, shredded: Mild and melty, it smoothens out the blend.
¼ cup Fontina cheese, shredded: Offers a subtle sweetness and gooey melt.
¼ cup Gouda, shredded: Adds smoky depth and luscious creaminess.
1 tablespoon Frank’s RedHot Original Hot Sauce: Packs in zesty heat and authentic buffalo flavor.
2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits: The fluffy, buttery pockets to hold all the fillings.
2 tablespoons butter, melted: For brushing on golden, buttery tops after baking.
1 teaspoon kosher salt: Finishes the Buffalo Chicken Bombs with a perfect touch of seasoning.

How to Make Buffalo Chicken Bombs

Step 1: Prepare the Pulled Buffalo Chicken

Start by making your slow cooker pulled buffalo chicken for that tender, juicy, and spicy base. Measure out three cups, and if you happen to have any leftover, freeze it in an airtight bag for quick use later. This simple step lays the foundation for the deliciousness to come.

Step 2: Preheat and Prepare Your Workstation

Set your oven to 350 degrees Fahrenheit to get it ready for baking your bombs to golden perfection. At the same time, prepare a casserole dish by spraying it with non-stick spray – this ensures your Buffalo Chicken Bombs won’t stick and will be easy to remove after baking.

Step 3: Melt the Cheeses and Mix the Filling

In a medium saucepan, combine the cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank’s RedHot sauce. Gently whisk the mixture over medium heat until everything melts into a creamy, spicy cheese sauce. Remove from heat and stir in your pulled buffalo chicken, merging all those bold flavors. Then, spread this mixture out on a sheet tray and chill it in the refrigerator until cool, making it easier to portion.

Step 4: Portion and Prepare the Biscuit Wrappers

Once your filling is cooled, divide it evenly into 16 portions using a rubber spatula. Then open your biscuit packages and roll each biscuit out into a five-inch circle. This step ensures there’s enough dough to completely wrap around the filling and create a satisfying, pillowy pocket.

Step 5: Assemble the Buffalo Chicken Bombs

Place one portion of the buffalo chicken mixture right in the center of each biscuit circle. Fold the dough up over the filling, first bringing the back to the front and pinching the edges to seal it like a pierogi. Then pull the left and right sides to the center and pinch again, ensuring the filling stays put and the shape looks neat and compact. Turn each one over, seam side down, and place them evenly in the prepared casserole dish in rows – six down the middle and five on each side.

Step 6: Bake and Finish with Butter and Salt

Bake your Buffalo Chicken Bombs for 30 to 35 minutes, or until the tops are beautifully golden brown and inviting. Right after taking them out of the oven, brush the tops with melted butter for that shiny, luscious finish and sprinkle kosher salt over each one. The buttery sheen and subtle salt will make each bite even more tantalizing.

How to Serve Buffalo Chicken Bombs

Garnishes

When serving Buffalo Chicken Bombs, a little extra blue cheese dressing on the side adds a creamy cooling contrast to the fiery filling inside. Sprinkle some crumbled blue cheese on top for a punch of tang and texture, and don’t forget a dash more of Frank’s hot sauce if you want to crank up the heat just a touch. These garnishes complement the dish perfectly and take the presentation from delicious to unforgettable.

Side Dishes

Buffalo Chicken Bombs pair wonderfully with simple, fresh sides that balance the richness and spice. A crisp celery and carrot stick platter with a side of ranch or blue cheese dressing adds crunch and freshness. You can also go for a light green salad with a citrus vinaigrette to brighten the meal. These sides bring refreshing variety and prevent the meal from feeling too heavy.

Creative Ways to Present

Want to impress your guests? Arrange the bombs in a circle around a bowl of blue cheese dip for communal dipping fun. Alternatively, serve Buffalo Chicken Bombs on a large wooden board garnished with herbs and sprinkled cheese for a rustic feel. For a party spread, offer mini versions using biscuit dough cut into smaller rounds. No matter how you serve them, these little flavor bombs always steal the show.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (though Buffalo Chicken Bombs rarely last), store them in an airtight container in the refrigerator for up to three days. Make sure they’re fully cooled before sealing to maintain freshness and prevent sogginess.

Freezing

Buffalo Chicken Bombs freeze beautifully. After assembling but before baking, lay them out on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag and freeze for up to two months. When you’re ready, bake directly from frozen, adding extra minutes to the baking time to ensure they are heated through thoroughly.

Reheating

To reheat, place the bombs on a baking sheet and warm them in a 350-degree oven for about 10 to 15 minutes until the biscuit is crisp again and the filling is hot. Avoid microwaving if possible to maintain that lovely flaky texture on the outside.

FAQs

Can I make Buffalo Chicken Bombs without blue cheese?

Absolutely! If blue cheese isn’t your favorite, you can substitute it with ranch dressing or omit it entirely. The blend of the other cheeses and hot sauce will still give you plenty of flavor and creaminess.

How spicy are Buffalo Chicken Bombs?

They have a medium heat level thanks to Frank’s RedHot sauce. If you prefer mild, reduce the hot sauce amount. For those who love heat, you can add extra or serve with additional hot sauce on the side.

Can I use homemade biscuit dough?

Yes! Homemade biscuit dough works wonderfully if you want to elevate this recipe even more. Just make sure your dough is rolled out evenly to a similar size to the refrigerated biscuits for consistent cooking.

Is there a vegetarian version of Buffalo Chicken Bombs?

Definitely! You can substitute the pulled buffalo chicken with shredded jackfruit or a plant-based chicken alternative. Mix it with the same cheese and hot sauce blend for a tasty meatless version.

What’s the best way to portion the filling?

Chilling the filling first makes it easier to portion. Use a rubber spatula or a small ice cream scoop to divide it evenly into 16 portions before wrapping each one in the biscuit dough.

Final Thoughts

Buffalo Chicken Bombs are a delightful, crowd-pleasing treat that will soon become one of your go-to recipes for casual dinners, game days, or any time you want to serve up something packed with flavor and fun. They’re easy to make, endlessly satisfying, and perfect for sharing with loved ones. Give these a try and prepare to be amazed at how something so simple can taste so spectacular.

Buffalo Chicken Bombs Recipe

★★★★★

4.7 from 8 reviews

Author: Lana
Total Time: 1 hour
Yield: 16 Buffalo Chicken Bombs 1x
Diet: Low Fat

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Description

Buffalo Chicken Bombs are a delicious and indulgent appetizer featuring slow cooker pulled buffalo chicken mixed with creamy cheeses and hot sauce, all wrapped in flaky buttermilk biscuits and baked to golden perfection. Perfect for game day or party snacks, these bombs deliver a spicy, cheesy punch in every bite.

Instructions

Prepare Pulled Buffalo Chicken: Prepare our recipe for Pulled Buffalo Chicken and measure out three cups. Freeze the remaining two cups in an airtight zipper seal bag for future use.
Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it is ready for baking your Buffalo Chicken Bombs.
Melt Cheeses and Sauces: In a medium saucepan over medium heat, combine the cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Franks RedHot Original Hot Sauce. Whisk continuously until all ingredients are melted and well combined.
Combine Cheese Mixture with Chicken: Remove the cheese sauce from heat and stir in the pulled buffalo chicken until evenly coated. Spread this mixture on a sheet tray and refrigerate to cool and firm up.
Portion the Filling: Once cooled, divide the buffalo chicken mixture into 16 equal portions using a rubber spatula arranged in a 4×4 grid pattern on the tray.
Prepare Baking Dish and Biscuits: Spray a 13×9-inch casserole dish with non-stick pan spray. Open the biscuit packages and roll each biscuit into a five-inch circle, working either all at once or individually as you fill them.
Fill and Shape Bombs: Place one portion of the buffalo chicken filling into the center of each flattened biscuit. Fold the back edge over to the front, pinching the dough to seal. Then pinch the edges closed like a pierogi, finally pulling the left and right edges to the center and pinching again to fully enclose the filling.
Arrange in Baking Dish: Turn each bomb seam side down and arrange in the casserole dish with six bombs down the center and five on each side, making a neat 4×4 presentation.
Bake: Place the dish in the preheated oven and bake for 30-35 minutes or until the bombs are golden brown on top and cooked through.
Butter and Season: Immediately after removing from the oven, brush the melted butter over the tops and sprinkle with kosher salt for extra flavor and shine.
Serve: Serve the Buffalo Chicken Bombs hot, accompanied by additional blue cheese dressing, crumbled blue cheese, and more Franks RedHot sauce for dipping and extra spice.

Notes

Slow Cooker Pulled Buffalo Chicken can be made ahead and frozen to save prep time.
Use refrigerated biscuit dough for convenience, but adding a light dusting of flour when rolling out can prevent sticking.
Adjust the amount of hot sauce in the cheese mixture to control spiciness.
These bombs are best served fresh but can be reheated in the oven to maintain crispiness.
For a crispier exterior, you can brush the biscuits with egg wash before baking.
Make sure to seal the edges tightly to avoid any filling leakage during baking.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Baking
Cuisine: American