Buffalo Wing Chicken Poppers

Becky Low, with Dairy Farmers of Utah, makes a game day favorite,
minus the mess!
Buffalo Wing Chicken Poppers
1/2 cup flour
2 eggs, beaten
1 3/4 cups corn flake crumbs
3 cups shredded cooked chicken
1/3 cup Buffalo Wing hot sauce (more or less to taste)*
4 ounces cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese
Celery sticks
Blue cheese or Ranch dressing
Additional Buffalo Wing sauce, optional dipping

Preheat oven to 350 degrees. Line baking sheet with parchment paper or spray with
non-stick spray.

Place flour, beaten eggs and corn flake crumbs in three separate bowls. Set aside.
Mix together well the shredded chicken, hot sauce, softened cream cheese and cheddar
cheese. Shape into 24 chicken wing shaped bit-size logs (or 1 1/2 -inch balls). Roll
poppers in flour, dip in egg then roll in corn flake crumbs (to reduce dipping mess – first
roll all poppers in flour, then begin to dip in egg and roll in crumbs). Place poppers on
prepared baking sheet. Bake 20-25 minutes or until lightly browned and crisp on the
outside. Serve warm, dipped in additional wing sauce, blue cheese dressing or ranch
dressing and enjoy with cool celery sticks.


Buffalo Wings are on the top ten football foods list of many (if not all) tailgate, Super
Bowl and TV football party foods. They have become synonymous with game day, and
they are messy! But, here’s a recipe with the same great taste and no mess! Nutrition
analysis does not include celery, dressing or extra sauce. Makes 24 poppers, serves 6-

* Frank’s Buffalo Wing sauce

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV

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