Easy & Irresistible Buffalo Chicken Bombs

If you love bold flavor with a little heat, these Buffalo Chicken Bombs are about to become your new obsession. They’re cheesy, spicy, and wrapped in a golden, irresistible bite that disappears fast the moment they hit the table.

I love this recipe because it’s incredibly easy to make, yet it feels fun and special—perfect for game day, parties, or even a cozy night when you’re craving something indulgent. These Buffalo Chicken Bombs bring that classic buffalo flavor everyone loves, without any complicated steps.

They’re quick, crowd-pleasing, and totally Pinterest-worthy—basically everything we want in a go-to appetizer.

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Ingredients

• Cooked chicken breast, shredded or finely chopped
  2 cups (280 g)
• Cream cheese, softened
  8 oz (225 g)
• Buffalo sauce (Frank’s-style works great)
  ½ cup (120 ml)
• Shredded mozzarella cheese
  1 cup (100 g)
• Shredded cheddar cheese
  ½ cup (60 g)
• Garlic powder
  1 tsp (3 g)
• Onion powder
  ½ tsp (1.5 g)
• Refrigerated biscuit dough (8-count can)
  1 can (approx. 450 g)
• Unsalted butter, melted
  2 tbsp (30 g)
• Fresh parsley, finely chopped (optional garnish)
  1 tbsp (4 g)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the shredded chicken 2 cups (280 g), softened cream cheese 8 oz (225 g), buffalo sauce ½ cup (120 ml), mozzarella 1 cup (100 g), cheddar ½ cup (60 g), garlic powder 1 tsp (3 g), and onion powder ½ tsp (1.5 g) until creamy and well combined.
3. Separate the biscuit dough and gently flatten each piece into a round about 4 inches (10 cm) wide.
4. Spoon 1½–2 tablespoons (25–30 g) of the buffalo chicken mixture into the center of each dough round.
5. Carefully pull the edges of the dough up and around the filling, pinching tightly to seal and form a smooth ball.
6. Place each sealed bomb seam-side down on the prepared baking sheet, leaving space between them.
7. Brush the tops with melted butter 2 tbsp (30 g) for a golden, flavorful finish.
8. Bake for 15–18 minutes at 375°F (190°C), or until the bombs are puffed, golden brown, and cooked through.
9. Remove from the oven and let them cool for 3–5 minutes before serving. Garnish with chopped parsley if desired.

Tips & Variations

• Seal them well: Pinch the dough tightly around the filling to prevent the cheese from leaking while baking.
• Control the heat: Use mild buffalo sauce for a softer kick or hot buffalo sauce if you love extra spice.
• Add ranch flavor: Mix 1–2 tbsp (15–30 ml) of ranch dressing into the filling for a creamy buffalo ranch twist.
• Switch the cheese: Swap mozzarella for Monterey Jack or pepper jack if you want more flavor and melt.
• Air fryer option: Cook the bombs in an air fryer at 360°F (180°C) for 8–10 minutes, shaking halfway, until golden.
• Make ahead: Assemble the bombs, cover, and refrigerate for up to 24 hours before baking.

Serving Ideas

• Serve these Buffalo Chicken Bombs warm with ranch dressing or blue cheese dip for dunking.
• Pair them with crisp celery sticks and carrot sticks to balance the heat and add freshness.
• Add them to a game-day spread alongside sliders, loaded nachos, or potato wedges.
• Serve as a fun weeknight appetizer with a simple green salad for a lighter meal.
• Make them party-ready by placing toothpicks in each bomb for easy grab-and-go bites.

FAQs

Recipe

Yield: 8 bombs

Buffalo Chicken Bombs

Print

These Buffalo Chicken Bombs are cheesy, spicy, and baked until golden. They’re easy to make and perfect for parties, game day, or a fun appetizer everyone loves.

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Ingredients

• Cooked chicken breast, shredded - 2 cups (280 g)
• Cream cheese, softened - 8 oz (225 g)
• Buffalo sauce - ½ cup (120 ml)
• Shredded mozzarella cheese - 1 cup (100 g)
• Shredded cheddar cheese - ½ cup (60 g)
• Garlic powder - 1 tsp (3 g)
• Onion powder - ½ tsp (1.5 g)
• Refrigerated biscuit dough - 1 can (about 450 g, 8 biscuits)
• Unsalted butter, melted - 2 tbsp (30 g)
• Fresh parsley, chopped (optional) - 1 tbsp (4 g)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
   
2. In a bowl, mix the shredded chicken 2 cups (280 g), cream cheese 8 oz (225 g), buffalo sauce ½ cup (120 ml), mozzarella 1 cup (100 g), cheddar ½ cup (60 g), garlic powder 1 tsp (3 g), and onion powder ½ tsp (1.5 g) until creamy.
   
3. Separate and flatten each biscuit dough round into a 4-inch (10 cm) circle.
   
4. Spoon 1½–2 tablespoons (25–30 g) of filling into the center of each dough round.
   
5. Pull the dough edges up and pinch tightly to seal, forming a ball.
   
6. Place seam-side down on the baking sheet and brush with melted butter 2 tbsp (30 g).
   
7. Bake at 375°F (190°C) for 15–18 minutes, until golden brown and fully cooked.
   
8. Cool for 3–5 minutes, garnish with parsley if desired, and serve warm.

Notes

Use mild or hot buffalo sauce depending on your heat preference.

Seal the dough well to avoid cheese leaks.

Serve immediately for the best texture and flavor.

Nutrition Information:

Yield: 4 Serving Size: 2 bombs
Amount Per Serving: Calories: 420Total Fat: 26gCarbohydrates: 28gProtein: 22g

Nutrition information is estimated and may vary based on ingredients used.

If you’re looking for a fun, flavor-packed appetizer that always gets compliments, these Buffalo Chicken Bombs are a must-try. They’re cheesy, spicy, and baked to golden perfection with minimal effort—exactly the kind of recipe we all love to keep on repeat.

Whether you’re making them for game day, a party, or just because a buffalo craving hits, this recipe delivers every single time. Don’t forget to save this recipe on Pinterest, share it with friends, and let me know in the comments how your Buffalo Chicken Bombs turned out. I can’t wait to hear what you think! 💕🔥