The traditional Chinese wonton has been given an American twist with these Buffalo chicken wontons. They are adored by all.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 20 wontons |
Ingredients
- vegetable oil for frying
- 1 cup shredded cooked chicken
- ¼ cup shredded Cheddar cheese
- 2 tablespoons ranch dressing
- 1 tablespoon butter, melted
- 1 ½ teaspoons hot pepper sauce, or more to taste
- 20 wonton wrappers
Instructions
- 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 of 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.
- Lower wontons carefully into the hot oil in batches. Fry until golden brown, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining wontons.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 346 mg |
| Sugars | 0 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made these for my fiance, he and I both loved them.
I stuck these in the air fryer instead and they were delicious 🙂
So yummy!!!! My husband doesn’t like ranch or blue cheese so I substituted it with chicken stock to moisten mixture. Came out dry 1st time but added more stock my 2nd time. Came out perfect & I used ranch as dipping sauce. Delicious!!!
The original recipe is amazing, but the second time we modified it a bit…I put at least a quarter cup of hot sauce in (We like spicy), split the ranch in half and did the other half blue cheese dressing, plus I added a dallop of cream cheese in the center of each wanton. DELICIOUS!!
Was pretty good. Used Franks buffalo wing sauce in it, and made some with teriyaki sauce too for those who aren’t buffalo spicy fans.
Excellent! I used Mozzarella instead of cheddar and a tablespoon plus a few drops of Franks hot sauce. Really a hit for dinner. Made the wonton wrappers from scratch as I could not find them locally. Served up with ranch dressing and bacon and cheese potato rounds.
great twist on busking buffalo chicken! I’m going to try it with leftover turkey
Sooo good! The star of our dinner! A few things to note. I doubled filling but it made nowhere near 40, honestly they didn’t stick around long enough to count! I used water on my finger to moisten edge and pinch shut. This is essential to seal them. That being said I only had a tiny filling to leak out. I felt they needed a dipping sauce, made one out if about 3/4 cup sour cream, heaping T of ranch dip (not dressing) and a few good shakes of red hot sauce. Perfectly accompanied these gems. Not one leftover! Be aware they become less crispy the longer they sit and cool. Awesome recipe! Family raved! Thanks!
This is super easy and very good. I made it with egg rolls instead of wonton. I didn’t put it in the freezer and it came out fine. I also doubled the recipe and it makes 6-8 egg rolls.