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Preheat oven to 375.
In a large bowl, mix together the chopped chicken, diced red onion, cream cheese, 1 Tbs. melted butter, the wing sauce, and a pinch of salt. Stir until fully combined.
Roll the crescent dough out to make eight rectangles. (Leaving two triangles pinched together the perforated seam.) Dollop the chicken into the center of each rectangle. The mix should perfectly even out over all the dough. Pull the ends up and pinch together in the center, creating little pockets or purses. Brush the remaining 2 Tbs. melted butter over the tops, and sprinkle the cracker crumbs on top. Bake anywhere from 17-25 minutes, until the squares are puffed and golden brown.
Garnish with chopped scallions if desired, and serve with Ranch or blue cheese dressing!
Makes eight buffalo squares.