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Hot Wing Chicken Tarts

Hot Wing Chicken Tarts

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*By Suzie “Saucy Mama” Barhyte- Original Recipe!*

Here it is! This is one of our fan-favorite recipes from our Saucy Mama Pre-IFBC Party…and for good reason! Not only are these little tart cups delicious in every way (picture this: a hot, creamy chicken filling with a kick of blue cheese and a celery crunch), but our chefs loved preparing these because they are easy peasy! If you’re preparing these for a party – and football season is here…perhaps a tailgate party?- you can purchase the pastry cups ahead of time. We made a lot of the chicken mixture and kept it warming in a crock pot so that we could make batches of the tarts as our guests wanted them. These are seriously awesome. Please do try!

Hot Wing Chicken Tarts


4 boneless skinless chicken thighs
½ bottle Saucy Mama Hot Wing Sauce or Medium Wing Sauce 
1 eight ounce package cream cheese
8 oz crumbled blue (divided in half)
24 small pastry cups, baked (Note: You can make you own, or better yet, purchase at your local bakery. They can also be found sometimes in the freezer section of your local grocer).
½ cup dice celery


In a large zip lock bag coat chicken thighs with Hot Wing Sauce (this can be done up to a day ahead). Preheat oven to 400 degrees. Place chicken thighs in ovenproof pan. Do not crowd. Bake for 35 to 40 minutes until cooked through.

Allow chicken to cool enough to handle. When cool enough place chicken on large cutting board and chop into small dice. Place diced chicken in sauce pan over medium heat and add cream cheese and ¼ cup blue cheese. Stir to melt cheese and combine. For a spicier mixture add more hot wing sauce.

Spoon mixture into pastry cups and top with celery and remaining blue cheese crumbles.