Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton. These are easy and delicious. The perfect appetizer for a party or at home! I like to serve them with blue cheese or ranch dressing.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • Heat the oil in a saucepan over medium-high heat to 375 degrees F (190 degrees C).

  • 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.

Cook's Note

The meat can be substituted with just about any kind.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

219 calories; 15 g total fat; 46 mg cholesterol; 402 mg sodium. 12.7 g carbohydrates; 8.2 g protein; Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2010
these are incredible! the only thing i changed was that i baked 350 for 15 min. i will be making these again. hubby wants them served for his card club. Read More
(94)

Most helpful critical review

Rating: 3 stars
01/21/2011
Very good but very hard to accomplish. I admit that it was my first time trying to work with wonton wrappers but I failed completely at this recipe. I actually filled about a dozen wrappers and tried frying them but they refused to stay closed. We ended up wrapping the filling up in crescent dough and baking it. The flavors were awesome but if you have never worked with wonton wrappers or something similar I do recommend using the crescent dough idea. Read More
(4)
110 Ratings
  • 5 star values: 77
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/08/2010
these are incredible! the only thing i changed was that i baked 350 for 15 min. i will be making these again. hubby wants them served for his card club. Read More
(94)
Rating: 5 stars
02/08/2010
these are incredible! the only thing i changed was that i baked 350 for 15 min. i will be making these again. hubby wants them served for his card club. Read More
(94)
Rating: 5 stars
01/18/2010
I am the originator of the recipe. When I make my sauce I use 2 Tablespoons (not teaspoons) of vinegar. It gives it just the right kick! Enjoy! Read More
(93)
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Rating: 4 stars
11/03/2010
If you want to bake them instead of frying DO NOT use 1/2 c butter- it makes a huge mess!! I had to blot them off put them on a new pan and then cook them some more so that they were edible. If you are going to bake them use only 1 tablespoon butter- bake at 375- 350 for around 15- 20 mins. I also added some onion in my mixture. Read More
(79)
Rating: 5 stars
01/13/2010
This recipe appeared too good to be true to wait until game day so having all the ingredients on hand we did a preview! I had saved half of a rotisserie chicken from my fav grocery store which cut waaaay down on prep time. Followed recipe didn't change a thing and it is beyond delicious. The vinegar and hot pepper sauce gave it just the right kick. I saw one grand child with one in each hand and wanted to take a photo but had to wait for batteries to be re-charged and by the time I got back to the camera there were not enough wontons left on the platter to take a decent photo! Ranch dressing was the nibblers choice and I was informed that this could be a Super Bowl tradition any ole time I felt like it!! Read More
(54)
Rating: 4 stars
06/01/2010
I love love love to make wontons. they are such a perfect/easy appetizer! These were great i did make a few changes. I did not use the vinegar or butter. I just use franks red hot buffalo sauce. I also put some blue cheese and ranch dressing in the mixture along with some shredded cheese. I do not fry these either i brush some olive oil on them and put them in the oven at 475 for 10 minutes! they come out awesome! Read More
(42)
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Rating: 5 stars
10/29/2010
Wow - these are worth the calories! I used only 1/4 cup of butter and it didn't hurt the final product at all. I also sprayed the wontons with Pam after stuffing then sprinkled with kosher salt and baked at 375 for 15 minutes. Served with blue cheese dressing - fantastic everyone really loved them! Next time I try these I will combine the cream cheese with the chicken filling before stuffing the wontons. Great recipe perfect for watching football! Read More
(33)
Rating: 5 stars
05/11/2010
These were great. I made them for a party last night and everyone brought an appetizer mine was the first to go. I made them the night before and baked them for 10 minutes then refrigerated over night then at the party I baked them for 15 minutes. YUM Read More
(21)
Rating: 4 stars
10/11/2010
Awesome! I baked at 350 degrees instead of frying. Read More
(17)
Rating: 5 stars
08/26/2010
So good!! Just made these for a potluck today! They where the 1st to go! Only thing I did different was that I didn't have time to let the sauce sit an hour so I just added the chicken right after it was done and I didn't fry them I baked them at 350 degress for 10-20 mins. Will deffinatly be making these again very soon!! Read More
(15)
Rating: 3 stars
01/21/2011
Very good but very hard to accomplish. I admit that it was my first time trying to work with wonton wrappers but I failed completely at this recipe. I actually filled about a dozen wrappers and tried frying them but they refused to stay closed. We ended up wrapping the filling up in crescent dough and baking it. The flavors were awesome but if you have never worked with wonton wrappers or something similar I do recommend using the crescent dough idea. Read More
(4)