Buffalo Chicken Bombs
Crispy, golden bites filled with spicy buffalo chicken and melted cheese—perfect for game day gatherings, parties, or anytime you crave bold flavors in a convenient package.
Equipment
- Baking sheet
- Mixing bowl
- Parchment paper
- Pastry brush
Ingredients
Buffalo Chicken Filling
- 1.5 cups cooked shredded chicken rotisserie works great
- 4 oz cream cheese softened to room temperature
- 1/3 cup buffalo wing sauce
- 1/2 cup sharp cheddar cheese shredded
- 1/4 cup mozzarella cheese shredded
- 1 teaspoon garlic powder
Dough & Topping
- 1 can refrigerated biscuit dough 8-count, not flaky style
- 3 tablespoons butter melted, for brushing
- 1 tablespoon fresh parsley chopped, for garnish
For Serving
- Ranch or blue cheese dressing for dipping
- Celery and carrot sticks optional
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add buffalo sauce and garlic powder, mixing until well combined.
- Fold in the shredded chicken, cheddar cheese, and mozzarella cheese. Stir until everything is evenly coated. The mixture should be thick but spreadable.
- Separate the biscuit dough into individual rounds. Gently flatten each biscuit with your fingers to about 1/4-inch thickness, creating a 4-inch circle.
- Place approximately 1 tablespoon of the buffalo chicken filling in the center of each flattened biscuit round.
- Carefully gather the edges of the dough up and around the filling, pinching and twisting to seal completely. Roll gently in your palms to create a smooth ball shape.
- Arrange the bombs seam-side down on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Brush the tops and sides of each bomb generously with melted butter. This creates that beautiful golden color and crispy texture.
- Bake for 12-15 minutes, or until the bombs turn golden brown and feel firm to a gentle touch. The dough should be cooked through with no doughy spots.
- Remove from the oven and let rest for 3-4 minutes. Garnish with fresh chopped parsley and serve warm with ranch or blue cheese dressing for dipping.
Notes
Make-Ahead Tip: Assemble bombs up to 24 hours ahead and refrigerate, or freeze for up to 3 months. Bake straight from frozen, adding 5 extra minutes.
Air Fryer Method: Preheat air fryer to 370°F. Cook in single layer for 8-10 minutes, shaking basket halfway through.
Heat Level: Adjust spiciness by using more or less buffalo sauce. For milder bombs, add extra cream cheese or a splash of ranch dressing to the filling.