Preheat your oven to 375°F (190°C).

Spray a mini muffin tin with non-stick cooking spray.

Press one wonton wrapper into each slot of the muffin tin, forming a cup shape. Make sure the corners stick out for a decorative and functional grip after baking.

In a mixing bowl, combine the shredded chicken and buffalo sauce. Stir in the softened cream cheese until well mixed. This creates a creamy, spicy base.

Spoon the buffalo chicken mixture into each wonton cup, filling them nearly to the top.

Sprinkle shredded mozzarella or cheddar cheese over the chicken mixture, and add blue cheese crumbles if desired.

Bake in the preheated oven for about 10-12 minutes, or until the edges of the wonton wrappers are golden brown and crispy.

Once baked, let the wonton cups cool slightly in the pan for easier removal.

Garnish with chopped green onions.

Serve with celery sticks and a side of ranch or blue cheese dressing for dipping.