This recipe for buffalo chicken wing dip is sure to be a hit whether you bring it to a get-together or host your own Super Bowl Sunday party. Juicy chicken, spicy hot sauce, and creamy cream cheese are mixed together with grated cheese to make this gooey and delicious game day appetizer. Serve with some bread or crackers as a dip or spoon onto rolls to make buffalo chicken sliders.
How to Make Buffalo Chicken Wing Dip
Start by cooking and shredding two chicken breasts. The hardest part of making buffalo chicken wing dip is cooking and shredding the chicken, and there are a bunch of different ways to do it. For some suggestions, see Tips!
Before assembling the dip, preheat the oven to 425°F, then soften your cream cheese by putting it in a small microwave-safe bowl and microwaving it for 15 second intervals until slightly soft. Then, take the shredded chicken breasts, Frank’s RedHot hot sauce, blue cheese or ranch dressing, one cup of the grated sharp cheddar cheese, and salt and pepper to taste, and mix it all together in a large mixing bowl until well combined.
Spread the cheesy, spicy chicken mixture into a deep 9 x 9″ baking pan and top with the remaining grated cheese. Bake in the oven at 425°F for 20 to 25 minutes, or until the topping is delightfully browned and bubbly.
Garnish with fresh parsley or green onions for contrast. Serve with crackers, bread, or veggies for dipping and enjoy!
Ingredients & Substitutions
Chicken breasts, cooked and shredded: You can shred chicken thighs, leftover chicken, or rotisserie chicken in the place of fresh cooked chicken breasts. For suggestions on how to cook the chicken breasts for this recipe, see Tips.
Frank’s RedHot hot sauce: Frank’s RedHot is a hot sauce made of aged cayenne peppers and gives this dip the classic buffalo chicken wing flavor. Other hot sauces can be used, just be mindful of how spicy they are in comparison to Frank’s RedHot and adjust accordingly.
Cream cheese: This dip uses cream cheese as a base for the grated cheese to melt into.
Blue cheese dressing or Ranch dressing: Personally I love the pungent, tangy flavor of blue cheese but many people prefer ranch and that would be just as delicious in this recipe.
Sharp cheddar cheese, grated: Any sharp, strong cheese would work in place of sharp cheddar like an aged cheese or a pepper-Jack.
Mozzarella cheese, grated: Any mild, melty cheese will work, like fontina, Monterey-Jack, or mild cheddar.
Salt and pepper, to taste
Optional: Parsley or green onions (for a garnish)
Tips
Cooking the Chicken
When it comes to cooking the chicken for this recipe, it’s really up to you how you do it (and there are a lot of options). My two favorite ways to cook the chicken depend on how long I have to cook it.
If I’ve planned ahead, I like to put my chicken in the slow-cooker so that it takes its time slowly cooking and breaking down. This method of cooking keeps the chicken juicy and flavorful and makes it super easy to shred.
If I have less time to prepare my buffalo chicken wing dip, I usually poach my chicken breasts in simmering water. This method is much quicker but the chicken isn’t quite as easy to shred. To combat that, I usually roughly chop the chicken with a knife instead of trying to pull it apart by hand. Below I’ve listed some chicken cooking methods along with instructions.
Slow-Cooker/Crock-pot Method:
Place your chicken breasts in the slow-cooker and pour one cup of water or broth on top. Season with salt and pepper and cook on low for 6-7 hours or on high for 3-4 hours.
Instant-pot/Pressure cooker method:
Place your chicken breasts into the bottom of your pressure cooker pot and pour one cup of water or broth on top. Season with salt and pepper. Cover your pressure cooker with the lid and seal, then cook on high for 10 minutes followed by 5 minutes of natural releasing time. When the five minutes is up, quick release by carefully switching the lid to “vent”.
Poaching/Stove-top method:
This method for poaching chicken breasts is super quick and simple. Just place your chicken breasts in single layer in a pot and cover with an inch of water or broth. Season with salt and pepper and turn the heat up high until it starts to boil. Turn the heat down and maintain a simmer for 15 – 20 minutes or until the internal temperature of the chicken reaches 165°F.
Generally avoid baking or pan-frying the chicken for this recipe because the texture of the chicken tends to come out more firm and is not ideal for shredding.
Equipment
Small microwave-safe bowl: For softening the cream cheese.
9 x 9″ Deep baking pan or cast iron skillet: You can use a 9 x 9″ deep baking pan or a cast iron skillet for baking your dip. A cast iron skillet will give a crispy edge to your dip.
Tongs or fork: For removing the chicken from the broth and shredding it.
For cooking the chicken:
Slow-cooker/Crock-pot: If you’re opting for the Slow-cooker method for cooking your chicken, you’ll need a slow-cooker
Instant-pot/Pressure cooker: If you’re opting for the Instant-pot/Pressure cooker method, you’ll need an instant-pot or pressure cooker. This is the Instant Pot that I use in my own kitchen. I chose it for its versatility and because it comes with both a pressure cooking lid and an air frying lid.
Small pot: If you’re opting for the Poaching/Stove-top method for cooking your chicken, you’ll need a pot!
Make Ahead
This dip is perfect for parties or game day because it is so easy to make ahead! Just assemble the ingredients into the baking pan or cast iron skillet and cover in the fridge for 2 – 3 days max. Uncover the dip and bake it at 425°F for 20 to 25 minutes whenever you’re ready to eat it.
Accompaniments
Crackers & Chips: Buttery crackers and crispy tortilla chips are both great dippers for buffalo chicken wing dip.
Bread: For a fancier accompaniment, take some sliced bread like a baguette or ciabatta, brush a thin layer of olive oil onto each one, and toast into crostini for dipping.
Vegetables: Cut-up raw veggies make a lighter option for dipping (think carrots or celery which often come as a side with buffalo wings).
Sliders: Offer rolls so people can make their own buffalo chicken sliders.
Nachos: Pour over top of tortilla chips and top with extra grated cheese to make buffalo chicken nachos.
Buffalo Chicken Wing Dip
Ingredients
- 2 Chicken breasts cooked and shredded
- 2/3 cup Frank's RedHot hot sauce
- 8 oz Cream cheese softened
- 3 tbsp Blue cheese or Ranch dressing
- 2 cups Sharp cheddar cheese grated
- 1 cup Mozzarella cheese grated
- Salt and pepper to taste`
- Optional: Parsley or Green onions (for a garnish)
Instructions
- Preheat the oven to 425°F.
- Cook and shred two chicken breasts. See Tips for suggestions on how to cook the chicken for this recipe.
- Mix cooked and shredded chicken, hot sauce, softened cream cheese, 1 cup of sharp cheddar, and your choice of blue cheese or ranch dressing in a large mixing bowl.
- Spread the mixture out into a 9 x 9" baking pan (or a cast iron skillet). Top with the remaining grated sharp cheddar and mozzarella cheese.
- Bake at 425°F for 20 – 25 minutes, or until the topping is browned and bubbly.
- Optional: Garnish with green onions or parsley.
