Buffalo Chicken Wontons

2016-08-09
  • Yield : 10 to 12 wontons
  • Cook Time : 40m
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Ingredients

  • Vegetable oil, for frying
  • 1/2 cup Buffalo wing sauce
  • 1/4 cup sweet chili sauce
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter
  • 1 cup chopped or shredded rotisserie chicken
  • Kosher salt and freshly ground black pepper
  • 1 large egg
  • 1/3 cup blue cheese crumbles
  • 10 to 12 square wonton wrappers
  • Carrot sticks, celery sticks and ranch dressing, for serving

Method

Step 1

Fill a deep, heavy pot halfway with vegetable oil (or use a deep fryer) and heat the oil to 360 degrees F.

Step 2

Put the Buffalo sauce, sweet chili sauce, honey and butter in a saucepan and bring to a simmer; simmer for 10 minutes. Toss the chicken in the sauce, season with salt and pepper and set aside to cool slightly, about 10 minutes. 

Step 3

Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash and set aside. 

Step 4

Take a wonton wrapper (cover the rest with a damp towel) and put a small amount of the chicken mixture--about 2 level tablespoons--in the middle of it. Add a few pieces of blue cheese crumbles, being careful not to go too far outside of the middle of the wonton--we don't want the cheese to ooze out when frying. Next, brush all 4 corners with the egg wash, then seal the corners by pinching each opposite corner together to make that famous wonton shape; make sure there are no holes for the filling to leak out. Repeat with the remaining ingredients.

Step 5

Now in the fryer they go! Fry the wontons in batches until golden brown, 3 to 4 minutes total. Drain briefly on a rack or paper towel-lined plate. Serve hot with carrot sticks, celery sticks and ranch dressing.

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