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Category: Deep Fried
Prep Time: Cook Time: Total Time:
3 cup cooked, chopped rotisserie chicken
1/4-1/2 cup Crystal (or other buffalo-style) hot sauce, as needed
1 tsp minced fresh garlic
1/4 cup cream cheese, softened
3 tbsp crumbled blue cheese
24 wonton wrappers
1 egg, beaten
Oil (for frying)
In a small bowl, stir together the chicken and garlic. Add hot sauce until chicken is well moistened and flavorful, but not soupy, up to 1/2 cup. Stir in the cream cheese and blue cheese. (If you like, you can pop your filling in the refrigerator at this point for up to two days. The flavor only improves!)
Into the middle of each wonton, place a small scoop of your chicken filling, about a heaping teaspoon. Brush inside edges of the wontons with a bit of egg and press to seal (I like to fold the corners in a bit so they cook more evenly).
If desired, you can tightly cover you wontons at this point and refrigerate them until you are ready to cook. To cook your wontons, heat your oil to 325. Fry wontons 4-5 at a time, until very brown and very crispy. Drain on paper towels. Serve with blue cheese dressing and celery sticks.
NOTE: you can make this whole thing a make ahead hot appetizer by frying the whole darn things and just reheating them later on in the oven for about 12 minutes at 425 degrees F.
Serves about 12 (two wontons each).
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FRIED BUFFALO CHICKEN WONTONS
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
3 cup cooked, chopped rotisserie chicken
1/4-1/2 cup Crystal (or other buffalo-style) hot sauce, as needed
1 tsp minced fresh garlic
1/4 cup cream cheese, softened
3 tbsp crumbled blue cheese
24 wonton wrappers
1 egg, beaten
Oil (for frying)
In a small bowl, stir together the chicken and garlic. Add hot sauce until chicken is well moistened and flavorful, but not soupy, up to 1/2 cup. Stir in the cream cheese and blue cheese. (If you like, you can pop your filling in the refrigerator at this point for up to two days. The flavor only improves!)
Into the middle of each wonton, place a small scoop of your chicken filling, about a heaping teaspoon. Brush inside edges of the wontons with a bit of egg and press to seal (I like to fold the corners in a bit so they cook more evenly).
If desired, you can tightly cover you wontons at this point and refrigerate them until you are ready to cook. To cook your wontons, heat your oil to 325. Fry wontons 4-5 at a time, until very brown and very crispy. Drain on paper towels. Serve with blue cheese dressing and celery sticks.
NOTE: you can make this whole thing a make ahead hot appetizer by frying the whole darn things and just reheating them later on in the oven for about 12 minutes at 425 degrees F.
Serves about 12 (two wontons each).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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