• 16servings
  • 15minutes
  • 219calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, D
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1/2 cup hot pepper sauce

  3. 2 teaspoons distilled white vinegar

  4. 2 cups shredded cooked chicken

  5. 1 (8 ounce) package cream cheese, softened

  6. 1 (12 ounce) package wonton wrappers

  7. 1 egg white

  8. 2 cups oil for frying

Instructions Jump to Ingredients ↑

  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.


Send feedback