Buffalo chicken wontons are crispy fried appetizers filled with a creamy, spicy mixture of shredded rotisserie chicken, buffalo sauce, cream cheese, and melted cheddar. They're ideal for serving at gatherings and pair perfectly with ranch or blue cheese dip.
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Shred and finely chop the meat from a cooked rotisserie chicken.
In a large mixing bowl, combine the chopped chicken, softened cream cheese, buffalo sauce, and ranch dressing.
Add the sliced green onions, jalapeño paste, and buffalo ranch seasoning to the bowl.
Stir in the shredded mozzarella and cheddar cheese, and mix everything together until well combined.
Taste the filling and adjust seasonings if necessary.
Place a wonton wrapper on a flat surface. Use a small cookie scoop to place about a tablespoon of the filling in the center.
Moisten the edges of the wonton wrapper with water. Fold into a triangle or a crab rangoon shape, pressing the edges firmly to seal.
Heat a few inches of vegetable oil in a wok or deep pot to approximately 350°F (175°C).
Carefully place the wontons in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.
Remove the wontons from the oil and let them drain on a wire rack or paper towel-lined plate.
Serve hot with ranch or blue cheese dressing for dipping, garnished with more sliced green onions.
Refrigerate cooked wontons in an airtight container for up to 3 days; reheat at 350°F for 5–7 minutes to restore crispness. Freeze uncooked wontons for up to 2 weeks and fry from frozen, adding 1–2 minutes.
deep fryer or heavy-bottomed pot · deep-fry thermometer · slotted spoon or spider strainer
Yes. Brush wontons lightly with oil and bake at 375°F for 12–15 minutes until golden, turning halfway through. They'll be less crispy than fried but still satisfying.
Assemble and freeze them on a baking sheet for up to 2 weeks in an airtight container. Fry from frozen, adding 1–2 minutes to cooking time.
Finely mince fresh jalapeños (about 1–2) or use sriracha, hot sauce, or cayenne pepper to taste.
Yes, that's the standard. Shred and chop it finely so it holds together in the filling and doesn't tear the wonton wrapper.
Fry until golden brown and crispy, about 2–3 minutes. They'll float and the edges will turn a deep golden color.
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