Buffalo Chicken Bombs are little pockets of spicy, cheesy goodness that pack a punch in every bite! They are made with tender shredded chicken mixed with tangy buffalo sauce and gooey melted cheese, all wrapped up in a fluffy dough that’s crispy on the outside and soft inside. These bite-sized treats are perfect for anyone who loves a bit of heat and that classic buffalo flavor.
I love making these for game days or casual get-togethers because they’re easy to eat and always disappear quickly. One tip I have is to make sure you drizzle a bit of ranch or blue cheese dressing on the side—that cool creaminess balances the spice perfectly. Plus, they’re super fun to make with friends or family since everyone can help stuff and seal their own bombs!
These buffalo chicken bombs bring back memories of sharing snacks around the TV, cheering on our favorite teams with friends. They’re just the right mix of spicy and cheesy comfort food, making them a guaranteed crowd-pleaser. I always keep some on hand in the freezer for those times when I want a quick bite that feels special and satisfying.
Key Ingredients & Substitutions
Cooked Shredded Chicken: Using already cooked chicken keeps this recipe quick. Rotisserie chicken is a great shortcut here. You can also use shredded turkey or tofu for a twist.
Buffalo Wing Sauce: This sauce brings the signature spicy flavor. If you want less heat, mix the sauce with a little melted butter or use a milder hot sauce. Frank’s RedHot is classic but any wing sauce works.
Cream Cheese: Cream cheese adds creaminess and balances the heat. Neufchatel cheese is a lower-fat option that works well.
Mozzarella Cheese: Mozzarella melts nicely and adds gooey texture. You could swap it with Monterey Jack, cheddar, or a cheese blend for different flavors.
Refrigerated Biscuit Dough: This saves time and gives a soft, fluffy outside. You can substitute with pizza dough or crescent roll dough if preferred.
How Do You Seal the Bombs Without Filling Leaking Out?
Sealing the dough properly is key to keeping the filling inside while baking. Here’s how I avoid leaks:
- Flatten the biscuit dough gently but firmly to get an even circle.
- Don’t overfill—one tablespoons is usually enough to avoid spills.
- Pinch the dough edges tightly, then twist slightly to lock it closed.
- Make sure to place the sealed side down on the baking sheet so it stays closed during baking.
These steps help keep the spicy chicken and cheese packed inside, so your bombs come out looking perfect and delicious every time!
Equipment You’ll Need
- Baking sheet – I use a rimmed one lined with parchment paper to keep cleanup easy and avoid sticking.
- Mixing bowl – for combining the chicken, buffalo sauce, and cheese; a sturdy one makes mixing easier.
- Rolling pin or hands – to flatten the biscuit dough into circles; I prefer hands for quick, even pressing.
- Pastry brush – for brushing melted butter on the tops to help them brown nicely.
- Measuring spoons – to ensure the proper amount of filling and sauce.
Flavor Variations & Add-Ins
- Cheese Swap: Use cheddar, Monterey Jack, or pepper Jack for different cheesy flavors or extra heat.
- Protein Variations: Substitute shredded cooked turkey, rotisserie chicken, or even cooked tofu for a different protein option.
- Extra Veggies: Add diced bell peppers, chopped green onions, or jalapeños to the filling for more crunch and spice.
- Spice Level: Mix in a dash of cayenne pepper or hot sauce into the filling for an extra kick or reduce the buffalo sauce for milder bombs.
Buffalo Chicken Bombs
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken breast, shredded
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
For The Dough & Topping:
- 1 package refrigerated biscuit dough (8 biscuits)
- 1 tablespoon butter, melted
- 2 tablespoons ranch or blue cheese dressing (for drizzling)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 15-18 minutes to bake. So, you can have these delicious buffalo chicken bombs ready in around 30 minutes total—perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Oven and Mixing Bowl:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so your bombs don’t stick and cleanup is easy. In a medium bowl, mix together the shredded chicken, buffalo wing sauce, softened cream cheese, and mozzarella cheese until everything is well combined.
2. Shape and Fill the Dough:
Separate the biscuit dough into individual biscuits. Flatten each one gently with your hands or a rolling pin into small circles. Spoon a generous amount of the buffalo chicken mixture into the center of each dough circle.
3. Seal and Bake:
Carefully gather the edges of each dough circle up and pinch them together at the top to seal the filling inside, forming your “bomb.” Place each one seam side down on the prepared baking sheet. Brush the tops with melted butter to help give a nice golden color as they bake.
4. Bake and Serve:
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and cooked through. After baking, drizzle ranch or blue cheese dressing over the bombs and sprinkle with chopped parsley or chives for a fresh touch. Serve warm and enjoy that spicy, cheesy goodness!
Can I Use Frozen Cooked Chicken for Buffalo Chicken Bombs?
Yes! Just make sure to fully thaw the cooked chicken in the refrigerator overnight and pat it dry before mixing with the other ingredients to avoid extra moisture.
Can I Make Buffalo Chicken Bombs Ahead of Time?
Absolutely! You can assemble the bombs in advance and keep them covered in the fridge for up to 24 hours. Bake them fresh when ready to serve for the best texture.
How Should I Store Leftover Buffalo Chicken Bombs?
Store leftovers 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 to keep the biscuit dough crispy instead of soggy.
What’s a Good Substitute for Refrigerated Biscuit Dough?
If you don’t have biscuit dough, pizza dough or crescent roll dough can work well as alternatives and still give a delicious outer crust.