Preheat your oven to 350ºF (175ºC). This is the perfect temperature to achieve golden-brown, crispy wonton wrappers while keeping the filling nice and warm.
Spray two mini muffin pans with nonstick cooking spray. This ensures that our wontons won’t stick during baking, allowing for easy removal and a clean presentation.
In a large mixing bowl, stir together the shredded chicken, cream cheese, ranch dressing, Frank's hot sauce, onion powder, garlic powder, and shredded cheddar cheese. Mix until well combined; you want every bite to be packed with flavor!
Take the wonton wrappers and gently press one into each cup of the mini muffin pan. They should fit snugly, creating a little cup to hold the filling.
Carefully spoon the buffalo chicken mixture into each wonton. Fill them generously, but be careful not to overfill, as they need room to bake and expand.
Place the muffin pans in the oven and bake for 18 to 20 minutes. Keep an eye on them; they should be golden brown and the filling bubbly when done. The aroma will start filling your kitchen, making it hard to resist!
Once baked, remove the wontons from the oven and let them cool for a couple of minutes. You can garnish them with additional hot sauce or sliced green onions for a pop of color and flavor.
Carefully remove the wontons from the muffin pan. I find using a small spatula works wonders for this step. Enjoy them warm!
