Cheesy Buffalo Chicken Bombs

Cheesy Buffalo Chicken Bombs are my favorite way to enjoy the bold, spicy flavor of buffalo chicken wrapped in a soft, golden dough and filled with gooey cheese. These bite-sized bombs are packed with creamy, cheesy, spicy goodness—and they’re just as perfect for game day snacks as they are for casual dinners. Every bite has that crave-worthy combination of heat and richness that keeps me coming back for more.

Why You’ll Love This Recipe

I love how these little bombs pack so much flavor in such a small package. The spicy buffalo chicken filling is balanced out by melty cheese and soft biscuit or dough layers, making them incredibly satisfying. They’re easy to prep ahead, bake fast, and are perfect for sharing—or not. I also like that I can tweak the heat level or swap the cheese depending on what I’m in the mood for.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie works great)

• Buffalo sauce (mild or spicy depending on taste)

• Cream cheese, softened

• Shredded mozzarella or cheddar cheese

• Refrigerated biscuit dough or pizza dough

• Melted butter

• Garlic powder

• Dried parsley (optional, for garnish)

• Blue cheese or ranch dressing (for dipping)

directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix the shredded chicken, buffalo sauce, cream cheese, and shredded cheese until everything is creamy and well combined.

3. I separate the biscuit dough and flatten each piece into a small circle.

4. I place a spoonful of the chicken mixture in the center of each dough circle and pinch the edges to seal, forming a ball.

5. I place the bombs seam-side down on the baking sheet and brush the tops with melted butter mixed with garlic powder.

6. I bake for 15–18 minutes, or until the tops are golden brown and the dough is cooked through.

7. After baking, I sprinkle with a little dried parsley and serve with blue cheese or ranch dressing on the side.

Servings and timing

This recipe makes about 8–10 bombs.

Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes

Variations

Sometimes I use spicy pepper jack cheese instead of mozzarella for more kick. I’ve also tried stuffing them with blue cheese crumbles for extra bold flavor. When I want to make them smaller for appetizers, I use mini biscuit dough or divide pizza dough into smaller portions. If I want a slightly crispier shell, I brush the tops with egg wash instead of butter before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 10 minutes, or microwave them for 20–30 seconds. If I freeze them, I bake straight from frozen at a lower temp (325°F) for 20–25 minutes until heated through.

FAQs

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch—it works, but I prefer shredded rotisserie chicken for better texture and flavor.

Can I make these ahead of time?

Absolutely. I assemble them and keep them covered in the fridge for a few hours before baking.

What dough works best?

I usually use biscuit dough for ease, but pizza dough or crescent roll dough also work great.

Are these very spicy?

They have a medium heat from the buffalo sauce, but I can tone it down by using less or mixing in a little extra cream cheese.

Can I air fry these instead of baking?

Yes, I’ve air-fried them at 350°F for about 10–12 minutes until golden and cooked through.

Conclusion

Cheesy Buffalo Chicken Bombs are a spicy, cheesy, addictive treat that always hits the spot when I’m craving bold flavors in a fun, handheld bite. Whether I’m serving them at a party, packing them for lunch, or just enjoying a few straight out of the oven, these little bombs bring the perfect combo of heat, creaminess, and crunch every single time.