Buffalo chicken bombs are a fun and delicious snack that packs a punch of flavor in every bite. These little pockets are filled with spicy buffalo chicken, gooey cheese, and sometimes a hint of ranch or blue cheese, all wrapped up in a crispy, golden crust. They’re perfect for game days, parties, or whenever you’re craving something with a bit of heat and a whole lot of taste.
I love making buffalo chicken bombs because they’re super easy to customize. Sometimes I like to sneak in a bit of extra cheese or add some finely chopped celery for a little crunch. They always disappear fast in my house, probably because the spicy buffalo sauce paired with melted cheese hits that perfect spot between tangy and comforting. Plus, they’re easy to hold and share, which makes them a favorite for gatherings.
My favorite way to serve buffalo chicken bombs is with a cool side of ranch or blue cheese dressing for dipping. It balances out the spiciness and adds an extra layer of creaminess that everyone loves. Whether you’re watching the big game or just want a flavorful snack, these bombs always make me smile and keep everyone coming back for more.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is best for tender, lean bites. You can use rotisserie chicken for a quick fix or shredded cooked turkey for a twist.
Buffalo Hot Sauce: Frank’s RedHot is a classic choice, but any buffalo-style sauce works. For less heat, try a milder wing sauce or add a bit of honey to balance spice.
Ranch or Blue Cheese Dressing: These creamy dressings cool down the spice and add flavor. Use dairy-free versions if needed, or Greek yogurt mixed with herbs can work too.
Cheese: Mozzarella or cheddar are great melty cheeses here. Feel free to swap in pepper jack for extra kick or vegan cheese for dairy-free options.
Biscuit Dough: Refrigerated biscuit dough saves time and gives a soft, flaky crust. If unavailable, pizza dough or puff pastry can also be good substitutes.
How Do You Seal Buffalo Chicken Bombs So They Don’t Leak?
Sealing these bombs properly is key to keep the filling inside and avoid mess. Here’s how I do it:
- Flatten the biscuit dough evenly but not too thin, so it can hold the filling without tearing.
- Place a generous spoonful of filling in the center, leaving room around the edges.
- Carefully fold the edges over the filling, pinching and pressing firmly to seal. If needed, dampen your fingers with a bit of water to help the dough stick together better.
- Turn the sealed bomb seam-side down on the baking sheet. This helps the seal hold during baking.
- Brushing with melted butter not only gives a golden crust but also helps the dough edges stay soft and sealed.
Taking your time with this step makes a big difference in keeping your bombs neat and delicious!
Equipment You’ll Need
- Baking sheet – I prefer a non-stick or lined sheet to make cleanup easier and prevent sticking.
- Mixing bowls – for stirring together the chicken mixture and separating the dough.
- Small spoon or cookie scoop – helps you add the right amount of filling to each biscuit.
- Pastry brush – for brushing melted butter on top of the bombs for a golden finish.
- Measuring cups and spoons – essential for keeping your ingredients balanced and correct.
Flavor Variations & Add-Ins
- Use shredded cooked chicken mixed with cream cheese and green onions for a creamier, milder version.
- Add crumbled blue cheese or feta cheese for a tangy twist that pairs well with buffalo sauce.
- Include chopped cooked bacon or chopped jalapeños for extra flavor and heat.
- Swap buffalo sauce for barbecue sauce and use shredded cooked beef or pulled pork for a smoky variation.
Buffalo Chicken Bombs
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded or finely chopped
- 1/2 cup buffalo hot sauce (like Frank’s RedHot)
- 1/4 cup ranch dressing or blue cheese dressing
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup finely chopped celery (optional, for crunch)
For the Dough and Finishing:
- 1 package refrigerated biscuit dough (about 8 biscuits)
- 2 tablespoons unsalted butter, melted (for brushing)
- 1 tablespoon chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15-20 minutes to bake, so you can have these delicious Buffalo Chicken Bombs ready in just around 35 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat so the bombs don’t stick and cleanup is easy.
2. Mix the Filling:
In a medium bowl, combine the cooked chicken, buffalo hot sauce, ranch or blue cheese dressing, shredded cheese, and chopped celery if you want some crunch. Stir everything well until it’s mixed evenly.
3. Prepare the Dough:
Separate the biscuit dough into individual rounds. Using your hands, gently flatten each biscuit into a small circle big enough to hold the filling without tearing.
4. Fill and Seal the Bombs:
Put a generous tablespoon of the buffalo chicken mixture right in the center of each flattened biscuit. Carefully fold the dough over the filling, pressing and pinching the edges together to seal completely so no filling escapes. Shape it into a round “bomb.”
5. Ready to Bake:
Place the sealed bombs seam-side down on your prepared baking sheet. Brush the tops with melted butter — this will help them bake to a beautiful golden brown and keep the dough soft.
6. Bake and Serve:
Bake for 15-20 minutes or until the dough is golden and cooked through. Once done, let them cool for a couple of minutes. Sprinkle with fresh parsley and drizzle some extra buffalo sauce if you like a little more heat. Serve warm with ranch or blue cheese dressing on the side for dipping.
Can I Use Frozen Chicken for Buffalo Chicken Bombs?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way is to thaw it overnight in the refrigerator, then shred or chop as usual for the filling.
Can I Make Buffalo Chicken Bombs Ahead of Time?
Absolutely! Assemble the bombs and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the crust crispy.
Can I Use a Different Dough Instead of Biscuit Dough?
Yes! Pizza dough or puff pastry are great alternatives. Just adjust baking time as needed until the dough is golden and cooked through.