Buffalo Chicken Bombs Recipe

These Buffalo Chicken Bombs are a must-have for your next game day, party, or family snack. Stuffed with a creamy, spicy buffalo chicken filling and wrapped in flaky biscuit dough, they bake up golden and irresistible. The garlic butter glaze on top takes them to the next level, making every bite flavorful and satisfying. I made these last weekend, and trust me—there wasn’t a crumb left!

Why You’ll Love This Recipe

• Flavor-Packed Filling: Creamy ranch, spicy buffalo sauce, and melty cheddar cheese make the filling a total hit.
• Easy to Make: Using store-bought biscuit dough keeps things quick and simple.
• Customizable: Adjust the spice level, swap out cheeses, or even try a barbecue version for a fun twist.
• Perfect Party Appetizer: These are the ideal hand-held snack for any gathering, and they’re great served with extra dipping sauces.

this Recipe

Ingredients

• Refrigerator biscuits: 2 containers (10 biscuits per pack), perfect for wrapping around that delicious filling.
• Shredded chicken: 1 cup, use leftover chicken or rotisserie for ease.
• Ranch dressing: 1/4 cup, adds creaminess and tang to the filling.
• Cream cheese: 4 oz, makes the filling rich and smooth.
• Cheddar cheese: 1/2 cup shredded, for a melty, cheesy bite.
• Frank’s Red Hot Buffalo Wing Sauce: 1/2 cup, for that perfect buffalo kick.
• Diced jalapeño peppers: 2 tablespoons (optional), for an extra spicy kick.

Garlic Butter Glaze:

• Butter: 1/4 cup, melted to brush over the bombs for added richness.
• Garlic powder: 1/2 teaspoon, to flavor the glaze.
• Parmesan cheese: 2 tablespoons shredded, adds a savory finish.
• Parsley: 1/2 teaspoon, for a hint of freshness and color.

Variations

• Barbecue Chicken Bites: Swap the buffalo sauce for your favorite BBQ sauce for a milder, sweet option.
• Cheese Swap: Replace parmesan with blue cheese for a stronger, tangy flavor.
• Extra Heat: Add 1 teaspoon of cayenne to the filling for a spicier kick.

How to Make the Recipe

1. Prepare the Filling

In a medium-sized bowl, mix together the shredded chicken, ranch dressing, cream cheese, cheddar cheese, buffalo sauce, and diced jalapeños (if using). You can use a stand mixer or mix by hand until everything is well combined. Set aside.

2. Roll Out the Biscuits

Preheat your oven, smoker, or air fryer to 350°F. Lightly flour your work surface and roll each biscuit into 4-5 inch rounds. If you don’t have a rolling pin, gently stretch the biscuit dough by hand.

3. Fill and Seal the Biscuits

Spoon about 1.5-2 tablespoons of the buffalo chicken filling into the center of each biscuit round. Gather the edges of the dough, pinch it closed, and roll it between your hands to form a sealed ball. Make sure the seams are fully sealed to prevent the filling from leaking out.

4. Arrange and Glaze

Place the stuffed biscuits seam side down in a greased cast-iron skillet or baking dish. For the garlic butter glaze, combine the melted butter, garlic powder, parmesan, and parsley. Brush the glaze generously over each biscuit.

5. Bake or Air Fry

For oven or smoker: Bake the bombs at 350°F for 25-30 minutes until the tops are golden brown.
For air fryer: Place the bombs directly on the fryer rack and cook for 5-6 minutes at 350°F until golden and cooked through.

6. Serve

Once baked, sprinkle with extra parmesan and parsley. Serve warm with extra ranch, blue cheese dressing, or more buffalo sauce for dipping.

Tips for Making the Recipe

• Avoid Overfilling: Stick to about 1.5-2 tablespoons of filling per biscuit to ensure they seal properly.
• Chill the Filling: If the filling seems too soft, refrigerate it for a few minutes before stuffing the biscuits to make handling easier.
• Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie or smoked chicken for added flavor.

How to Serve

Serve these Buffalo Chicken Bombs hot with extra dipping sauces like ranch, blue cheese, or even more buffalo sauce. They pair perfectly with crunchy veggies like celery and carrots to help cool down the heat.

Make Ahead

• To Refrigerate: Store the cooked bombs in an airtight container in the fridge for 3-4 days. Reheat in the oven or air fryer to maintain their crispiness.
• To Freeze: These bombs freeze well! Let them cool completely, then store in an airtight container in the freezer for up to 3-4 months. Reheat from frozen in the oven or air fryer until heated through and crispy.
• Storage: If you have leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat in the oven or air fryer to maintain the perfect texture.

FAQs

1. Can I make these ahead of time?

Yes! You can assemble the bombs ahead of time and refrigerate them until you’re ready to bake. You can also freeze them before or after baking.

2. Can I use a different type of cheese?

Absolutely! Feel free to mix and match cheeses based on your preference—mozzarella, Monterey Jack, or even pepper jack would work well.

3. How do I prevent the bombs from “exploding” in the oven?

Make sure not to overfill the biscuits and seal them tightly to avoid any leaks during baking.

4. Can I use a different type of sauce?

Yes! If you’re not a fan of buffalo sauce, you can substitute with barbecue sauce or even teriyaki for a different flavor profile.

Conclusion

These Buffalo Chicken Bombs are a total game-changer! With their spicy, cheesy filling wrapped in soft, buttery biscuit dough, they’re the perfect appetizer for any gathering. Whether you bake, smoke, or air fry them, they’re bound to become a hit in your household. Serve them up with a side of dipping sauces, and watch them disappear in no time!

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