Buffalo Chicken Wontons

Buffalo Chicken Wontons
Buffalo Chicken Wontons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds boneless, skinless chicken breasts, cut into 1/2 inch chunks

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground black pepper

  • 1/4

    cup butter

  • 2

    cloves garlic, minced

  • 1/3

    cup wings sauce

  • 2

    cups shredded mozzarella cheese

  • 1

    cup shredded Cheddar cheese

  • 80

    wonton wrappers

  • Vegetable oil for frying

  • Blue cheese dipping sauce

  • 1

    cup sour cream

  • 1/2

    cup heavy whipping cream

  • 1/2

    cup crumbled blue cheese

  • 1

    tablespoon minced fresh parsley

  • 1/4

    teaspoon ground black pepper

Directions

Buffalo chicken wontons Sprinkle chicken evenly with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken and garlic, and cook, stirring occasionally, until chicken is browned and cooked through. Remove from heat. Stir in buffalo wing sauce. Cool completely and stir in cheeses. Spoon about 1 teaspoon chicken mixture into center of each wonton wrapper. Moisten edges of wonton with water. Bring corners together, pressing to seal. In a large Dutch oven, pour oil to a depth of 3 inches; heat over medium heat to 365 degrees. Fry wontons in batches for 2 minutes on each side or until golden brown. Drain on paper towels. Serve with blue cheese dipping sauce. To freeze ahead, cool wontons completely and place in resealable plastic bags. Freeze up to 1 month. Remove from freezer, and let stand at room temperature for 30 minutes. Place on rimmed baking sheets, and bake at 350 degrees for 12 to 18 minutes or until heated through and wontons are crispy.

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