Smoky Bacon Ranch Buffalo Chicken Bombs
These Smoky Bacon Ranch Buffalo Chicken Bombs are your new go-to party appetizer! Bursting with the best flavors—smoky bacon, zesty buffalo, creamy ranch, and tender chicken—all wrapped in a delightful, bite-sized package. They're incredibly easy to whip up and perfect for any get-together or game day.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Toothpicks (optional)
Ingredients
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces, about 1-inch chunks
- 1/2 cup ranch dressing
- 1/4 cup buffalo sauce adjust to your spice preference
- 1/2 cup shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
- pepper to taste
- 1/4 cup chopped green onions for garnish
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, combine chicken pieces, ranch dressing, buffalo sauce, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are thoroughly coated.
- Step 3: Take about a tablespoon or two of the chicken mixture and roll it gently into a ball-ish shape. Wrap one bacon slice snugly around each chicken bomb. If needed, secure with a toothpick.
- Step 4: Arrange the bacon-wrapped chicken bombs in a single layer on the prepared baking sheet, ensuring they have some space between them for even crisping.
- Step 5: Bake for about 20-25 minutes, or until the chicken is cooked through (no pink inside) and the bacon is gloriously crispy.
- Step 6: Remove from the oven and sprinkle generously with fresh chopped green onions before serving immediately.
Notes
Make it your own with cheese swaps like Monterey Jack, pepper jack, or smoked gouda. Adjust spice level by drizzling extra buffalo sauce or adding cayenne pepper, or reduce heat with more ranch or chicken broth. For faster prep, use cooked shredded rotisserie chicken. Consider mixing in finely diced bell peppers or corn for extra texture. To ensure success, don't overcrowd the pan for crispier bacon, ensure bacon is cooked and crumbled to a good crispness before mixing, and keep chicken pieces uniform and bite-sized. You can prep the chicken mixture (without wrapping bacon) up to a day in advance and store it covered in the fridge. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days; reheat in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer at 375°F (190°C) for 12-18 minutes until heated through and bacon re-crisps.