Preheat oven to 375 degrees F (190 C). Lightly spray a muffin tin with cooking spray.

In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce, and 3/4 cup of the shredded cheddar cheese. Microwave briefly if needed to soften, then stir in the shredded chicken.

For regular-sized cupcakes: Press one wonton wrapper into each muffin cup. Spoon about one tablespoon of chicken mixture into each, then top with another wonton wrapper and another tablespoon of mixture.

Sprinkle with the reserved 1/4 cup cheddar cheese and blue cheese crumbles.

Bake for 18 minutes or until edges are golden brown. Check after 10 minutes and cover loosely with foil if browning too quickly.

Remove from oven and let cool for 5 minutes. Use a knife to loosen edges before carefully removing each cupcake.

For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer one wonton square, 1 teaspoon filling, another wonton square, then another teaspoon filling.

Top mini cupcakes with shredded cheddar and blue cheese. Bake for 10 minutes. Let cool slightly before removing.