Bacon = happiness. I did plenty of testing on these bacon cups, and this technique was the most successful!
1 lb. bacon strips
1 clove garlic, minced
½ cup butter
½ cup Frank’s Red Hot Sauce
2 cups cooked finely chopped chicken
½ cup crumbled blue cheese
For Bacon Cups:
Turn a mini muffin tin upside down and place in a metal baking dish or on a sheet pan with ½-inch high sides. Cut 2-inch portions off bacon strips. Place 2 (2-inch) pieces of bacon overlapping on each muffin cup. Wrap a long piece of bacon around each muffin tin and secure with a toothpick.
Place a sheet pan on top of bacon-wrapped muffin tin and weight pan down with a heavy oven-proof object, such as a clean brick wrapped in foil.
Bake at 400 degrees for 30 minutes or until sides appear cooked and crisp. Remove top sheet pan with brick and turn off oven. Keep bacon-wrapped tin in oven for another 10 minutes until tops crisp up. Remove from oven and drain on paper towels.
For Buffalo Chicken:
Melt butter and garlic in a skillet over medium heat. Add hot sauce and stir until combined. Stir in chicken until warm and coated with sauce. Spoon chicken into bacon cups, and top with crumbled blue cheese. Serve immediately.
Makes 12 cups
