Buffalo Chicken Bombs are little pockets of spicy, cheesy goodness that are perfect for game day, snacks, or even a fun dinner. They’re packed with shredded chicken tossed in tangy buffalo sauce, melted cheese, and wrapped up in a crispy dough that’s golden and flaky on the outside.
I love making these because they’re not only super tasty but also so easy to eat with your hands, which makes them a total crowd-pleaser. I usually double the recipe because they disappear fast around here! A little trick I like is to add a bit of ranch or blue cheese dressing on the side for dipping—it really balances out that spicy kick just right.
Whenever I serve these Buffalo Chicken Bombs, everyone’s smiles and the warm, spicy aroma fill the room, making it feel like a cozy get-together. They’re great for sharing with friends or family and always bring a bit of excitement to the table. Bonus: they’re almost as fun to make as they are to eat!
Key Ingredients & Substitutions
Shredded Chicken: Using cooked shredded chicken, like rotisserie or leftover roast chicken, saves time and adds flavor. For a vegetarian option, swap with shredded jackfruit or cooked mushrooms for a similar texture.
Buffalo Wing Sauce: This adds the classic spicy-tangy flavor. If you want milder heat, mix hot sauce with a little honey or use a mild buffalo sauce alternative.
Cheese Mix: Cheddar gives a sharp, melty bite, while cream cheese makes the filling creamy. You can substitute cheddar with Monterey Jack or mozzarella if you prefer a milder cheese.
Biscuit Dough: Refrigerated biscuit dough is a quick and easy wrapper. If unavailable, you can use pizza dough, crescent roll dough, or puff pastry for slightly different textures.
How Can I Seal the Buffalo Chicken Bombs Without Leakage?
Sealing the dough tightly is key so the filling doesn’t escape during baking. Here’s how:
- Flatten each biscuit evenly and place the filling in the center.
- Bring edges up around the filling carefully, pinching firmly to close all gaps.
- If needed, slightly dampen your fingers with water to help the dough stick and seal better.
- Place seam-side down on the baking sheet to keep the filling sealed inside while baking.
Taking these steps helps prevent leaks and gives you a neat, round, and golden bomb with all that cheesy, spicy filling inside.
Equipment You’ll Need
- baking sheet – for a steady, even bake and easy handling of the bombs.
- Mixing bowls – to combine the chicken filling ingredients.
- Rolling pin or your hands – to flatten biscuit dough into circles.
- Cooking spray or brush – for a golden, crispy finish on the biscuits.
- Measuring spoons and cups – for accurate quantities of ingredients.
- Small spoon or cookie scoop – to portion the buffalo chicken mixture evenly.
Flavor Variations & Add-Ins
- Use shredded cooked turkey or chicken sausage instead of plain chicken for different flavors.
- Mix in chopped green onions, jalapeños, or diced bell peppers to add fresh, crunchy textures.
- Swap buffalo sauce for BBQ sauce for a smoky, sweet twist.
- Add crumbled blue cheese or mozzarella for extra cheesy goodness.
Buffalo Chicken Bombs
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken
- ½ cup buffalo wing sauce (such as Frank’s RedHot)
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
For The Dough & Finishing Touches:
- 1 package refrigerated biscuit dough (about 8 biscuits)
- Cooking spray or oil for baking
- ¼ cup ranch or blue cheese dressing (for drizzling)
- 2 tbsp chopped fresh chives (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 15-18 minutes to bake. So, in under 40 minutes, you’ll have these warm, cheesy Buffalo Chicken Bombs ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to keep the bombs from sticking.
2. Make the Spicy Chicken Filling:
In a medium bowl, combine the shredded chicken, buffalo wing sauce, shredded cheddar cheese, softened cream cheese, garlic powder, onion powder, salt, and pepper. Stir everything together until smooth and well-mixed.
3. Shape the Dough:
Separate the biscuit dough into individual pieces. Press each biscuit into a flat circle about 4 inches wide on a clean surface.
4. Assemble the Bombs:
Spoon a generous tablespoon of the buffalo chicken mixture onto the center of each dough circle. Carefully fold the edges of the dough around the filling and pinch them together to seal, forming a round “bomb.”
5. Bake to Golden Perfection:
Place the sealed bombs seam-side down on your baking sheet. Lightly spray or brush the tops with oil to help them brown nicely. Bake in the oven for 15-18 minutes until the dough is puffed and changes to a beautiful golden color.
6. Add the Finishing Touches and Serve:
Remove the bombs from the oven and let them cool for about 5 minutes. Drizzle with ranch or blue cheese dressing and sprinkle with chopped fresh chives. Serve warm and enjoy!
Can I Use Frozen Chicken for Buffalo Chicken Bombs?
Yes! Just make sure to fully thaw the chicken first—best to thaw overnight in the fridge or quickly in cold water. Once thawed, shred it before mixing with the buffalo sauce.
Can I Prepare Buffalo Chicken Bombs Ahead of Time?
Absolutely! Assemble the bombs and place them on a baking sheet; cover and refrigerate for up to 24 hours before baking. Just add a couple extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Keep any leftover bombs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through to retain their crispness.
Can I Make These Buffalo Chicken Bombs Less Spicy?
Definitely! Use a milder buffalo sauce or mix the buffalo sauce with a bit of honey or ranch dressing to tone down the heat without losing flavor.