Grease a cupcake pan and then lay the dumpling wrappers into each cup.
Using two forks or a kitchen aid mixer with the dough hook, shred the chicken.
In a large bowl mix cooked shredded chicken, buffalo sauce, cream cheese, cheddar cheese, and ranch mix. Combine all ingredients until they’re mixed well.
Fill the wonton wrappers with the chicken mixture until they are filled 3/4 full.
Bake in the oven for 10-12 minutes or until the wrappers are golden brown.
Let the wonton cups cool about 5 minutes before removing from the cupcake tin. Garnish the appetizer with blue cheese crumbles and chives before serving.
To make the chicken, I put 1 cup of water and a half a cup of buffalo sauce, and two chicken breasts into the Instant Pot. I pressure cooked them on high for 25 minutes and then removed the chicken breasts and shredded them.
Another option is to boil the chicken breasts in the water and buffalo sauce. Bring all three to a boil and then lower heat and cover. Let cook about 15 minutes or until chicken is soft enough to shred.