Buffalo Chicken Cups

Preheat oven to 350 degrees F. Lightly oil a 24-cup mini muffin tin or coat with nonstick spray.

In a large bowl, combine chicken, 2 tablespoons olive oil, paprika and chili powder. Heat remaining 1 tablespoon olive oil in a medium skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 3-4 minutes per side. Let rest for 5 minutes before shredding with a fork.

Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center. Place into oven and bake for 10-12 minutes, or until golden brown.

In a medium bowl, combine shredded chicken, butter, and Frank's Red Hot; season with salt and pepper, to taste.

Keeping the wontons in the baking cups, fill each cup with 2 tablespoons chicken mixture. Sprinkle with blue cheese. Place into oven and bake for an additional 5-10 minutes, or until the cheese has softened and melted.

Serve immediately, topped with scallions.