Buffalo Chicken Bombs are little pockets of fun packed with shredded buffalo chicken, melted cheese, and a hint of spice, all wrapped in a crispy, golden crust. They’re like bite-sized explosions of bold flavor that make snack time or game day extra special. The mix of spicy buffalo sauce and gooey cheese is what really makes these bombs a standout treat.
I love making these when friends come over because they’re super easy to pop in the oven and serve as finger food. I usually double the batch because they disappear pretty fast – no one can resist that perfect balance of heat and cheesy goodness. A little tip I’ve learned is to brush the tops with a bit of butter or egg wash before baking; it makes the crust shine and gives it that extra crunch.
For me, the best way to enjoy Buffalo Chicken Bombs is with a side of cool ranch or blue cheese dressing. Dipping them just takes the whole experience up a notch and cools down the spice just right. They’re a great way to change up your snack game and bring a bit of spicy fun to any gathering or even a casual night at home.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken breast works best here for tender bites. You can swap in rotisserie chicken for convenience or even shredded turkey if preferred.
Buffalo Wing Sauce: This gives the bombs their signature heat. If you like it less spicy, reduce the amount or use a milder wing sauce. Hot sauce mixed with melted butter also works well.
Cheese: Mozzarella melts beautifully and cheddar adds sharpness. You can use pepper jack for extra kick or swap cheddar for Monterey Jack to keep it mild.
Dough: Refrigerated biscuit dough is quick and fluffy. Pizza dough gives a chewier crust. Gluten-free doughs can be used too if needed.
How Do I Keep the Filling Inside & Seal the Dough Properly?
Sealing the dough tightly is key to avoid leaks and keep the filling inside. Here’s how I do it:
- Flatten the dough evenly so it’s thin but still strong enough to hold the filling.
- Don’t overfill—use a moderate amount of chicken and cheese to prevent bursting.
- Pinch the edges firmly together and press with your fingers to seal all gaps.
- For extra security, slightly moisten the dough edges with water before sealing; this helps them stick better.
- Place the bombs seam-side down on the baking sheet to reduce the chance of opening while baking.
Following these tips helped me get perfectly sealed bombs with no mess and melted cheesy filling inside every time.
Equipment You’ll Need
- Baking sheet – I use a standard rimmed sheet to hold the bombs and prevent spills.
- Mixing bowls – for combining chicken with buffalo sauce and prepping the filling.
- Rolling pin or glass – to gently flatten the dough rounds evenly.
- Measuring spoons and cups – for precise ingredient portions.
- Basting brush – helps to evenly coat the bombs with melted butter for a shiny, golden exterior.
Flavor Variations & Add-Ins
- Use shredded rotisserie chicken or shredded cooked turkey for quick prep.
- Add crumbled blue cheese or shredded pepper jack cheese for extra flavor and spice.
- Include sautéed onions, peppers, or celery in the filling for crunch and freshness.
- Mix in a little ranch seasoning or garlic powder to boost the savory taste.
Buffalo Chicken Bombs
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked and shredded chicken breast
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch dressing or blue cheese dressing (plus extra for drizzling)
- Optional: celery salt or garlic powder for extra flavor
For The Dough & Topping:
- 1 package refrigerated biscuit dough or pizza dough (about 8-10 biscuits)
- 2 tbsp unsalted butter, melted (for brushing)
- 2 tbsp chopped fresh chives or green onions (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 15-18 minutes to bake. You’ll spend a little time assembling the bites, then just pop them in the oven until golden and crispy. Perfect for a quick snack or a fun party appetizer!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix the shredded chicken with buffalo wing sauce until every bit of chicken is nicely coated with that spicy flavor. If you want, sprinkle in a bit of celery salt or garlic powder to enhance the taste.
2. Shape the Dough:
Take each biscuit or dough piece and gently flatten it into a round disk. Make sure it’s wide enough to hold the filling but not too thin that it might tear.
3. Fill and Seal the Bombs:
Place a spoonful of the buffalo chicken mixture in the center of each dough disk. Add a handful of shredded mozzarella and cheddar cheese right on top of the chicken. Drizzle a little ranch or blue cheese dressing over the filling for extra creaminess.
Carefully fold the dough edges up and pinch them tightly together to seal the filling inside — you want a neat, closed ball or “bomb.” Place each sealed bomb seam-side down on your baking sheet.
4. Bake and Finish:
Brush the tops of the bombs with melted butter to get a golden and shiny crust once baked. Bake in your preheated oven at 375°F (190°C) for about 15-18 minutes, or until the dough turns golden brown.
Take them out and let them cool a couple minutes. Drizzle extra buffalo sauce and ranch or blue cheese dressing over the top, then sprinkle with chopped chives or green onions for a fresh pop of color and flavor.
5. Serve & Enjoy:
Serve your Buffalo Chicken Bombs warm. They’re perfect on their own or with extra dipping sauces on the side. Enjoy the gooey cheese and spicy chicken explosion in every bite!
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to thaw the chicken completely before shredding and mixing with the buffalo sauce. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water.
Can I Make Buffalo Chicken Bombs Ahead of Time?
Absolutely! Assemble the bombs, then store them covered in the fridge for up to 24 hours before baking. Bake them fresh when ready to serve for the best texture and flavor.
How Should I Store Leftovers?
Keep leftover bombs in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through to keep the crust crispy, or microwave for convenience but expect a softer crust.
What Can I Use Instead of Biscuit Dough?
If you don’t have biscuit dough, pizza dough or crescent roll dough works well for wrapping the filling too. Just adjust baking time as needed until the crust is golden and cooked through.
