Buffalo Wontons

    (103)
    1 hour 35 mins

    Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton. These are easy and delicious. The perfect appetizer for a party or at home! I like to serve them with blue cheese or ranch dressing.


    95 people made this

    Ingredients
    Serves: 16 

    • 115 g butter
    • 120 ml hot pepper sauce
    • 2 teaspoons distilled white vinegar
    • 280 g shredded cooked chicken
    • 1 (8 ounce) package cream cheese, softened
    • 1 (12 ounce) package wonton wrappers
    • 1 egg white
    • 475 ml oil for frying

    Directions
    Prep:20min  ›  Cook:15min  ›  Extra time:1hr cooling  ›  Ready in:1hr35min 

    1. Melt the butter over medium-high heat in a small saucepan. Remove from heat; whisk the hot pepper sauce and vinegar into the hot butter. When mixture is smooth, set sauce aside and allow to rest for 1 hour to cool and thicken. Stir the shredded chicken into the cooled buffalo sauce, and let stand 15 minutes.
    2. Lay out several wonton wrappers, place 1/2 teaspoon chicken in the center of each wrapper and top with 1/2 teaspoon cream cheese. Brush the edges of the wonton wrappers with egg white, fold them over the filling in a triangle shape and press the edged together to seal. Continue until all of the wontons are filled.
    3. Heat the oil in a saucepan over medium-high heat to 375 degrees F (190 degrees C).
    4. Cook the wontons, carefully placing the wontons 4 to 5 at a time into the hot oil and deep fry until golden brown, flipping as necessary for even browning, about 2 minutes. Remove the wontons from the oil and drain on paper towel.

    The meat can be substituted with just about any kind.

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    Reviews and ratings
    Global ratings:
    (103)

    Reviews in English (80)

    by
    92

    these are incredible! the only thing i changed was that i baked 350 for 15 min. i will be making these again. hubby wants them served for his card club.  -  07 Feb 2010  (Review from Allrecipes US | Canada)

    by
    90

    I am the originator of the recipe. When I make my sauce, I use 2 Tablespoons (not teaspoons) of vinegar. It gives it just the right kick! Enjoy!  -  15 Jan 2010  (Review from Allrecipes US | Canada)

    by
    77

    ***If you want to bake them instead of frying*** DO NOT use 1/2 c butter- it makes a huge mess!! I had to blot them off, put them on a new pan and then cook them some more so that they were edible. If you are going to bake them use only 1 tablespoon butter- bake at 375- 350 for around 15- 20 mins. I also added some onion in my mixture.  -  01 Nov 2010  (Review from Allrecipes US | Canada)

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