Buffalo Chicken Bombs

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Bold, spicy, and unapologetically delicious — Buffalo Chicken Bombs are everything you love about buffalo wings, wrapped in golden, buttery biscuit dough and baked to perfection. Each bite bursts with flavor thanks to the juicy shredded chicken, fiery buffalo sauce, and creamy cheese center. Topped with ranch drizzle and a sprinkle of fresh herbs, they’re the perfect mashup of comfort food and game day indulgence.

These savory bombs aren’t just mouthwatering; they’re also easy to make and wildly addictive. Whether you’re hosting a party, planning a quick dinner, or craving something bold for movie night, Buffalo Chicken Bombs bring the heat and heartiness. They’re handheld, dippable, and incredibly satisfying — everything a finger food should be.

Why You’ll Love This Buffalo Chicken Bombs Recipe

• All the flavors of buffalo wings without the mess.
• Quick to prepare using store-bought dough.
• Gooey, cheesy center with a crispy, buttery crust.
• Great for parties, snacks, or an easy dinner.
• Family favorite with a spicy kick!

Preparation Phase & Tools to Use

To get started with Buffalo Chicken Bombs, having the right tools can make everything smoother and more enjoyable:

• Mixing Bowl: To combine the chicken, cheese, and buffalo sauce thoroughly.
• Baking Tray or Sheet Pan: For baking the bombs evenly and achieving a golden crust.
• Parchment Paper: Prevents sticking and makes cleanup a breeze.
• Pastry Brush: Ideal for brushing butter or extra sauce on top for a golden, flavorful finish.
• Rolling Pin: Helps flatten the biscuit dough for easier wrapping (optional but helpful).
• Spoon or Small Scoop: Useful for filling the dough evenly with the chicken mixture.

Each tool contributes to making the recipe quicker, cleaner, and tastier — especially when you’re making multiple bombs at once.

Preparation Tips

Start by prepping everything before assembling. Make sure the cooked chicken is shredded finely so it blends well with the sauce and cheese, ensuring even distribution in every bite. Use cold biscuit dough to keep it easy to work with and prevent sticking. Don’t overfill the dough or it may burst during baking — about a tablespoon of filling is perfect. Seal the dough tightly around the filling and place seam-side down on the tray. For an extra touch, brush the tops with a mix of butter and buffalo sauce before baking, and drizzle with ranch right after they come out of the oven.

Ingredients for this Buffalo Chicken Bombs Recipe

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1/2 cup buffalo wing sauce (plus extra for brushing)
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 can (8-count) refrigerated biscuit dough (like Pillsbury Grands)
• 2 tablespoons melted butter
• Fresh chopped parsley (for garnish)
• Ranch dressing (for drizzling and dipping)

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Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. This helps prevent sticking and ensures even baking. If using parchment, it also makes cleanup super easy.

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Step 2: Make the Filling

In a mixing bowl, combine the shredded chicken, buffalo sauce, mozzarella cheese, cream cheese, garlic powder, onion powder, salt, and pepper. Mix everything together until the filling is creamy and evenly coated with sauce.

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Step 3: Flatten the Dough

Open the biscuit dough can and separate each biscuit. Using your hands or a rolling pin, flatten each biscuit into a 4-inch circle. Make sure not to tear the dough; it should be thick enough to hold the filling without breaking.

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Step 4: Fill and Seal

Spoon about 1 tablespoon of the buffalo chicken mixture into the center of each dough round. Carefully pull the edges of the dough around the filling and pinch tightly to seal. Roll gently into a ball shape and place seam-side down on the baking sheet.

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Step 5: Bake Until Golden

Brush the tops with melted butter and bake in the preheated oven for 15–18 minutes, or until the bombs are golden brown and puffed up. Keep an eye on them in the last few minutes so they don’t overbake.

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Step 6: Add Final Touches

Once out of the oven, brush the tops with a little extra buffalo sauce for added flavor. Drizzle ranch dressing over the top and sprinkle with chopped parsley for a bright, herby finish. Serve hot with more ranch or blue cheese dressing on the side.

Notes

Buffalo Chicken Bombs are incredibly flexible — you can adjust the spice level by using a milder or hotter buffalo sauce or mix in a little honey for sweet heat. For the filling, sharp cheddar or pepper jack cheese can replace mozzarella for a bolder flavor. If you have leftover filling, use it as a dip with tortilla chips or stuffed inside mini bell peppers.

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Watch Out for These Mistakes While Cooking

• Overfilling the dough: This is the most common mistake. Stick to a tablespoon of filling or they may burst during baking.
• Not sealing properly: Make sure the edges are tightly pinched and placed seam-side down, or the filling can leak out.
• Skipping the butter brush: The melted butter adds both flavor and that perfect golden-brown finish.
• Overbaking: They can dry out quickly; check at the 15-minute mark to avoid overcooking.
• Using hot filling: Make sure the filling is room temperature before adding to the dough — hot filling can soften and break the dough.

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Storage Instructions

Store any leftover Buffalo Chicken Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 8–10 minutes or air fry for 5 minutes to bring back the crispy texture. You can also freeze them for up to a month. Wrap each bomb individually in foil or plastic wrap, and reheat from frozen at 375°F for 15–20 minutes.

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Estimated Nutrition

Per serving (1 bomb):

• Calories: ~280 kcal
• Protein: 13g
• Carbohydrates: 20g
• Fat: 17g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 620mg
• Sugar: 2g
• Fiber: 1g

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Frequently Asked Questions

Can I make Buffalo Chicken Bombs ahead of time?

Yes! You can prep them, cover the tray with plastic wrap, and refrigerate for up to 24 hours before baking.

Can I use homemade dough instead of canned biscuits?

Absolutely. Any biscuit or pizza dough works — just make sure it’s not too thin so it holds the filling.

What’s the best buffalo sauce to use?

Use your favorite brand. Frank’s RedHot is classic, but any thick, flavorful buffalo wing sauce will work.

Can I make these less spicy for kids?

Yes, use mild buffalo sauce or mix in some cream cheese or ranch to mellow the heat.

Are these freezer-friendly?

Very much so. Wrap individually before freezing and reheat directly from frozen.

Can I air fry these instead of baking?

Yes, cook at 350°F for 8–10 minutes in the air fryer. Make sure they’re not touching so they cook evenly.

What other fillings can I try?

Try BBQ chicken, taco-seasoned beef, spinach-artichoke dip, or pepperoni with mozzarella for fun twists.

Can I serve these at room temperature?

They’re best warm, but they hold up well at room temp for parties or potlucks.

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Conclusion

Buffalo Chicken Bombs are the ultimate comfort food hybrid — crispy, cheesy, spicy, and totally crowd-pleasing. Whether you’re making them for game day, a casual dinner, or just a fun snack, they never disappoint. Easy to prepare and endlessly customizable, this recipe will quickly earn a spot in your regular rotation. Serve them hot with ranch and you’ll have everyone asking for more!

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