Buffalo Wing Wontons Recipes

CRISPY BUFFALO CHICKEN WONTONS

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
• Fry in preheated oil until golden brown, 2 to 3 minutes.

BUFFALO CHICKEN WONTONS

Steps:

• Fill a deep, heavy pot halfway with vegetable oil (or use a deep fryer) and heat the oil to 360 degrees F.
• 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.
• Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash and set aside.
• 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.
• 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.

BUFFALO CHICKEN WONTONS

Steps:

• Preheat Deep Fryer to 375°F.
• Cook Chicken.
• I had just cooked the chicken on the stove top with about 1/3 cup of the hot sauce. Cook the chicken all the way through until done. It's also a good idea just to nuke the chicken for a minute as well to ensure that's its thoroughly cooked.
• When the chicken is done, cut it up into small pieces about the size quarter ($0.25)or smaller. The idea is small pieces.
• In a mixing bowl mix the chicken pieces, cheese and most of the hot sauce, leaving a little bit for the egg mixture. Mix thoroughly to make sure hot sauce is distributed throughout.
• Making the wonton coating. Mix the panko, breadcrumbs and pepper. Done.
• Place a little flour on a surface to prevent eggroll wrappers from sicking to it.
• Take eggroll wrapper and place on top of the floured surface.
• Place at least 2 tablespoons of the chicken mixture in a wonton and fold wonton into the shape of a large triangle (just once over) making sure that the edges from one side touch the other, Try to make sure you do NOT trap much air in the chicken mixture pocket as this makes them explode.
• Prepare remaining wontons with chicken mixture.
• Mix the 2 eggs together in a bowl.
• Add about a 1/3 cup of hot sauce. (all remaining hot sauce) to the eggs and mix.
• Coat each stuffed wonton with the egg mixture, Brushing is recommended.
• Place egg coated stuffed wonton into bread mixture.
• Make sure entire wonton gets coated with crumbs.
• Shake off excess crumbs.
• Then place the bread coated wonton into the hot frying oil for about 4 minutes or until golden brown.
• Remove excess oil.
• Serve with Blue Cheese and Celery!