Preheat the oven to 350°F (175°C).
In a large bowl, beat the cream cheese until smooth, then add the shredded chicken and buffalo sauce; stir until evenly combined.
Fold in the grated cheddar cheese until distributed throughout the mixture.
Press one wonton wrapper into each cup of a muffin tin, forming a small cup.
Divide the chicken mixture evenly among the wonton cups, filling each about two-thirds full.
Bake for 18–20 minutes, or until the wonton edges are golden and the filling is heated through.
Let the cups cool in the pan briefly, then remove and garnish with chopped scallions before serving.
