Origin Copycat Cheesecake Factory Buffalo Blasts

Buffalo Blasts are a popular appetizer at The Cheesecake Factory, known for their crispy texture and flavorful buffalo chicken filling. This copycat version recreates that deliciousness in a simple homemade format, perfect for parties or casual gatherings.

What I Love About This Recipe

The combination of creamy, spicy buffalo chicken wrapped in a crunchy, golden shell is absolutely irresistible. It’s a fun twist on traditional buffalo wings, with a perfect crunch-to-filling ratio. These are easy to make and great for sharing!

Also Read : Reuben Crescent Bake

Copycat Cheesecake Factory Buffalo Blasts

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 2 cups cooked chicken, shredded

• ½ cup cream cheese, softened

• ½ cup buffalo sauce (store-bought or homemade)

• 1 cup shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 1 package (8 oz) wonton wrappers

• 1 tbsp olive oil (for brushing)

• Blue cheese or ranch dressing (optional, for dipping)

• Green onions, chopped (optional, for garnish)

Directions

• Preheat the oven to 375°F (190°C).
• In a bowl, mix the shredded chicken, cream cheese, buffalo sauce, mozzarella cheese, and cheddar cheese until well combined.
• Lay a wonton wrapper flat on a clean surface. Spoon about 1-2 tbsp of the buffalo chicken mixture into the center of the wrapper.
• Wet the edges of the wonton wrapper with water, then fold it into a triangle, sealing the edges tightly.
• Place the buffalo blasts on a greased or parchment-lined baking sheet. Brush the tops lightly with olive oil.
• Bake for 12-15 minutes, or until the wonton wrappers are golden brown and crispy.
• Serve hot with blue cheese or ranch dressing for dipping and garnish with chopped green onions if desired.

Notes

• If you like extra heat, you can add more buffalo sauce or a dash of cayenne pepper to the filling.
  For a healthier version, you can air-fry the blasts instead of baking them.
• Make sure to seal the edges of the wonton wrappers well to prevent the filling from leaking out during baking.

The post Copycat Cheesecake Factory Buffalo Blasts appeared first on RecipeWikki.

Origin Crockpot Buffalo Chicken Chili

Buffalo chicken flavors originated in Buffalo, New York, where the famous Buffalo wings were first served. This chili version combines the classic spicy-tangy Buffalo sauce with slow-cooked chicken and beans, creating a hearty and delicious meal.

What I Love About This Recipe

This chili is effortless to make—just toss everything in the crockpot and let it cook! The balance of heat from the Buffalo sauce, creaminess from the beans, and richness from the ranch and cheese makes it incredibly satisfying. It’s also customizable—you can make it mild or extra spicy, add extra veggies, or even swap the chicken for turkey.

Also Read : Fresh Salmon Cakes

Crockpot Buffalo Chicken Chili

Recipe by RecipeWikkiCourse: Recipes

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

472

kcal

Ingredients

• 2 boneless, skinless chicken breasts

• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can fire-roasted diced tomatoes

• 1 cup frozen corn

• 2 cups low-sodium chicken broth

• ½ cup Buffalo sauce (adjust to taste)

• 1 packet ranch seasoning mix

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika

• 4 oz cream cheese, cubed

• ½ cup shredded cheddar cheese (plus more for topping)

• Chopped green onions and cilantro for garnish

Directions

• Add chicken breasts to the crockpot.
• Pour in the white beans, black beans, diced tomatoes, frozen corn, and chicken broth.
• Stir in the Buffalo sauce, ranch seasoning mix, chili powder, garlic powder, onion powder, and smoked paprika.
• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
• Remove the chicken, shred it with two forks, and return it to the crockpot.
• Stir in cubed cream cheese and shredded cheddar, letting them melt into the chili.
• Serve warm, garnished with extra cheese, chopped green onions, and cilantro.

Notes

• For extra spice, add more Buffalo sauce or diced jalapeños.
• Use rotisserie chicken for a quicker version—just add it in the last hour.
• Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

The post Crockpot Buffalo Chicken Chili appeared first on RecipeWikki.

What is Buffalo Chicken?

Buffalo chicken gets its name from the city of Buffalo, New York, where the dish first became popular. The most well-known version of this dish is Buffalo wings, which are small pieces of chicken that are fried until crispy and then coated in a spicy sauce. The sauce usually has a base of hot sauce and melted butter, giving it that signature spicy kick and smooth texture.

ALSO READ: Nigiri: The Simple and Delicious Sushi

Buffalo Chicken: A Tasty Treat for Everyone

Recipe by RecipeWikkiCourse: MainCuisine: New York

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Calories

520

kcal

Buffalo chicken is a dish that can be enjoyed in many forms. From classic wings to Buffalo chicken sandwiches, wraps, and even salads, this spicy dish has found a way into many meals. You can control the heat level by adjusting the amount of hot sauce used, making it suitable for people who love intense spiciness as well as those who prefer just a mild kick.

Ingredients

• For the brine – to make them juicy

• 1½ kg chicken thighs and drumsticks

• 180g sea salt flakes

• 90g soft dark brown sugar

• 2 tbsp. chilli flakes

• For the spice mix – to make them tasty

• 2 tbsp sweet smoked paprika

• 1 tbsp ground cumin

• 1 tbsp sea salt flakes

• 1 tbsp dark brown sugar

• For the sauce – to add some heat

• 75g butter

• 125ml hot chilli sauce

• 1 tbsp maple syrup

Directions

• Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it’s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you’re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
• Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
• Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

Notes

• Wings vs. Tenders: Traditional Buffalo chicken uses wings, but you can also use boneless tenders if you prefer. Tenders are easier to eat and slightly less messy but may take a bit longer to cook.
• Hot Sauce Choice: Frank’s RedHot is the classic sauce used for Buffalo wings, but you can experiment with other hot sauces to adjust the heat level. For milder wings, use a less spicy sauce or mix in more butter.

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