No fast food ordering app is needed to have this appetizer in your belly. Buffalo Chicken Dip Bites are easy, cheesy, and flavorful.
TikTok Made Me Do It
The kids keep me posted about trending foods on TikTok because they know I'm not cool (do cool people use the word "cool" anymore?).
So when they told me the only way to get early access to Sonic's new menu item, Sonic Buffalo Chicken Dip Bites, was to use an app. I thought I would show them how cool I am.
Orders of the New Buffalo Chicken Dip Bites come in bags of 3, 5, or the largest size of 7. Ummmm... Not an incredible value...Who are we fooling? I can't afford to eat as many as I want to eat with those serving sizes!
I went to Sonic Drive-In, used my Sonic app, ordered the little craveable favorite, and then brought the package home to make an even better version.
This mouthwatering unforgettable snacking experience can be yours, right in your kitchen. And it's an easy game-time snack.
Who cares if Sonic says they are a limited time snack? Not us! We can make our own any time we want. We have our own culinary innovation team!
You Will Love My Version of Sonic's Buffalo Chicken Dip Bites
The original has the iconic flavor of buffalo chicken dip all wrapped up.
Imagine tiny, juicy chicken bits and melty cheddar cheese all warm in a golden-brown crispy wrapper with a wonton-like exterior. Served with a zesty buffalo sauce.
I promise, you will get rave reviews on this craveable innovation.
Y'all, the family declared my recipe is even better! Now who's cool? The family agreed.
Here's the short list of ingredients to enjoy the mouthwatering flavor of Buffalo Chicken Dipper Bites.
- Cooked chicken--I had some of my leftover Sous Vide Whole Chicken left, so I used it, but a rotisserie chicken from your local deli would be perfect. I like a decent amount of chicken in mine, so feel free to adjust the amount as you like.
- Shredded sharp cheddar cheese--I found the more pungent sharpness of this cheddar to hold up well against the buffalo sauce flavors.
- Cream cheese--Adds richness and creaminess to the filling.
- Buffalo Hot Sauce--I used Frank's Wing Sauce.
- Wonton or egg roll wrappers--I live in rural Kansas, America, so I wasn't able to be choosy about this ingredient. If you have access to the round dumpling wrappers the shape would be closer to the fast food version. I made mine triangles and my tummy couldn't tell the difference.
- Oil--A high temp oil such as canola, vegetable, peanut, or sunflower is necessary for frying.
- Ranch dressing--I liked dipping into ranch dressing with a little bit of wing sauce added. Adding a little blue cheese to the ranch could certainly emphasize the hot wings idea.
Test the temperature of your oil using the corner of a wonton wrapper. If it sizzles and cooks when you carefully drop it in the oil then it's time to cook.
Don't overcrowd your pan. Frying requires plenty of room for the oil to get to all sides of the Dippers. Cook in batches. Be patient.
Place cooked Buffalo Chicken Dippers on paper towels to remove excess oil when they are done frying to maintain that irresistible crunch.
BE SAFE! Never walk away from oil being heated on the stove.
Place chopped chicken in a food processor and pulse until pretty fine.
Add shredded sharp cheddar cheese and cream cheese. Pulse until the mixture of chicken and cheeses are well combined.
Add wing sauce and pulse again.
Taste filling, adjust flavoring as needed by adding more wing sauce for a more pronounced flavor.
If using egg roll wrappers, cut into quarters using a large knife or scissors. Keep the wrappers in the packaging to keep them from drying out.
Place a small amount of filling in the center of the wrapper.
Dip your finger in a small amount of water and lightly dampen the edges of the wrapper.
Fold the wrapper from corner to corner forming a triangle. Seal the edge well.
Keep working until all of the filling is used. I made 20-25. It was hard to keep track of how many we made because we kept eating them...
In the meantime, in a heavy skillet pour about ½ inch of oil into the bottom of the pan.
Heat oil over medium heat until a small piece of wonton wrapper fries quickly. If the oil begins to smoke, turn the heat down.
Gently lower Buffalo Chicken Dippers one at a time into the hot oil. Do not crowd the pan.
Gently turn the Dippers over and cook the second side. Each side takes 10-15 seconds. Watch carefully.
Remove with a slotted spoon to paper towels to drain.
Serve this ultimate crispy bite with ranch dressing and extra wing sauce if desired.
- Frying can be dangerous. NEVER leave a pan unattended.
- If a fire occurs, NEVER add water to the fire.
- Use a lid to smother a grease fire.
- This is an advanced cooking skill--Children should not fry.
Use other kinds of cheese you have on hand--milk cheddar, pepper jack, Monterey Jack, etc.
And if you like it HOT--add a few shakes of pepper sauce or use hot wing sauce.
Vegetarian?--Omit chicken and vegetarian cheese
I have a big food processor, but found that my mini food processor worked perfect here.
Iron skillets are perfect for frying. I love my dad's old iron skillet, but if I had to buy one I would suggest going on a cast iron treasure hunt.
Check your local junk shops, yard sales, etc. to see if you can find an old one. The quality is worth the hunt. Then take care of them like treasures.
Storing Buffalo Chicken Dipper Bites
Most fried foods are best when fresh. But if you don't eat them all, put them in a covered dish and put in fridge for up to 5 days.
Use the Air Fryer to reheat fried foods if you have one. 400 degrees for 3-5 minutes is about right.
Reheating in the oven also provides crispy results. 400 degrees for 5 minutes or so. Keep an eye on them.
Microwave them if you are in a hurry. But know they won't be very crispy.
Check out a few of our other snacks and appetizers:
DID YOU TRY THIS RECIPE? ❤️
Lastly, if you tried Buffalo Chicken Dip Bites following this recipe, please let me know how you liked it by leaving a comment and giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag me on Instagram or Facebook! Seeing your photos is my favorite thing!
- Wash hands before cooking.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended--especially when frying with oil.
Buffalo Chicken Dip Bites
- 1 cup cooked chicken chopped fine
- ½ cup sharp cheddar cheese shredded
- 2 ounces Cream cheese softened
- 2 tablespoons buffalo wing sauce
- 6 egg roll wrappers cut into quarters
- 1 cup Canola Oil
- Ranch dressing optional
- Place chopped chicken in a food processor and pulse until pretty fine.
- Add shredded sharp cheddar cheese and cream cheese. Pulse until combined.
- Add wing sauce and pulse again.
- Taste filling, adjust flavoring as needed by adding more wing sauce for a more pronounced flavor.
- If using egg roll wrappers, cut into quarters using a large knife or scissors. Keep the wrappers in the packaging to keep them from drying out.
- Place a small amount of filling in the center of the wrapper.
- Dip your finger in a small amount of water and lightly dampen the edges of the wrapper.
- Fold the wrapper from corner to corner forming a triangle. Seal the edge well.
- Keep working until all of the filling is used.
- In the meantime, in a heavy skillet pour about ½ inch of oil into the bottom of the pan.
- Heat oil over medium heat until a small piece of wonton wrapper fries quickly. If the oil begins to smoke, turn the heat down.
- Gently lower Buffalo Chicken Dippers one at a time into the hot oil. Do not crowd the pan. Cook 4-6 at a time depending on how many fit comfortably in your pan.
- Gently turn the Dippers over and cook the second side. Each side takes 10-15 seconds. Watch carefully.
- Remove with a slotted spoon to paper towels to drain.
- Serve with ranch dressing and extra wing sauce if desired.