Buffalo Chicken Wontons
Buffalo Chicken Wontons will be the hit of your next gathering. Crispy crunchy, golden brown Buffalo Chicken Wontons are the perfect hand held appetizer. While this recipe makes 100 crispy, delicious Buffalo Chicken Wontons, you can easily cut this recipe in half and make 50. Or use half the filling in wontons and spread the other half in a glass baking dish and top with cheese, bake, and serve with chips.
Everyone loves Buffalo Chicken dip, so tossing it into a wonton and frying it to crunchy perfection is a fantastic pairing. Give them a try and let me know what you think. Enjoy!
Buffalo Chicken Wontons
Your favorite Buffalo Chicken dip wrapped in a crispy fried wonton
Equipment
- Dutch oven or deep skillet
- cooking thermometer
Ingredients
- 1 block cream cheese (8 ounces)
- 1 cup Buffalo wing sauce (like Frank's)
- ½ cup prepared ranch dressing
- 2 cans chicken breast (drained) (12 ounces each)
- 3-4 chopped green onions
- 1½ cups shredded cheddar cheese
- 1-2 pkgs. prepared wonton wrappers (100 total)
- vegetable or olive oil for frying wontons
- Kosher salt for sprinkling on fried wontons
Instructions
- Add cream cheese to a large mixing bowl. Beat with electric mixer to loosen.
- Add Buffalo sauce to cream cheese.
- Add prepared ranch dressing.
- Beat with mixer to blend. Don't worry if mixture is lumpy. Next add chicken, breaking up with mixer as you blend it.
- Add green onion and shredded cheddar, blending with mixer until incorporated.
- Next set up a filling station to include a small bowl of water, cutting board or plate to fill wontons, and baking sheet for filled wontons.
- Remove a stack of wontons from wrapper. Place one wrapper on cutting board or clean surface so that one corner is at the top, like a diamond. Place 1 teaspoon of filling in the center of the wonton. Dip finger into water and wet all four edges of the wonton wrapper.
- Fold bottom point over filling to meet the point at the top of the wonton wrapper. Smooth the left edge to seal the sides together.
- Line up wonton wrapper edges on the right side of the filled wonton, pressing to seal tightly. Set completed wonton on baking sheet while you repeat with remaining wontons and filling.
- Heat about 1½ inches of oil in Dutch oven or deep skillet to reach about 350 degrees. Use meat or candy thermometer to monitor oil temperature.
- Fry 3-4 wontons at a time about 1 minute on each side or until golden brown and crispy. Do not crowd the pan! Drain on paper towel-lined baking sheet. Sprinkle with Kosher salt. Repeat with remaining wontons. Keep warm in 200 degree oven.
- Serve warm or at room temperature. Store in airtight container.
