Buffalo Chicken Wontons
I wanted to do something a little different but familiar for the Super Bowl this year. After lots of thinking, I decided (with the help of my friend T) to make buffalo chicken won tons. A play on the classic wings without the mess or dealing with chicken on a bone (I'm not a fan of the fat, grizzle, and slime of this type of meat - I know, I know, I'm un-american). Plus I used chicken breast and baked the wontons instead of frying so they're healthier, you know, if it weren't for the cream cheese. But then again, cheese is dairy and dairy is good for your body :)
I love these won tons because they have what I call the wow factor. Something that sounds fun and tastes good.I hope you enjoy them. What's on your menu for the Super Bowl this year?
Recipe courtesy of Morgan from the IMPROV Kitchen visit for more recipes!
Yields about 50 - 60 wontons. Packages vary by weight, not count which is totally weird. You'll have enough filling for about 60 wontons.
1 - 8oz package cream cheese at room temperature
3 large chicken breasts cooked and finely shredded
¼ c. blue cheese crumbles
¼ c. franks wing sauce not hot sauce
2 green onions finely chopped
1 package wonton wrappers (about 50 - 60 sheets)
Preheat oven to 400º F. In a mixing bowl, add cream cheese, chicken, blue cheese crumbles, franks sauce, and chopped green onions. Combine until thoroughly mixed. If you want, you can combine it in a food processor to make it quicker. I would add the chicken chunks about halfway through if you're doing it this way.
Next, get a small bowl of water and set up your assembly station (wrappers, mixture, water bowl, baking sheet). Take a damp paper towel and place it over the wonton wrappers - you don't want them drying out while you're making them all.
Now to assemble. Place ½ TBSP of the chicken mixture in the center of the wonton. Gently rub a little water around 2 of the edges and fold to make a triangle. Press the edges tightly to seal them. If the mixture comes out of the seam, you know you have a little too much filling in there, use a little less of the mixture. Next fold one corner into the center and the other corner on top of that. You may need to secure those corners with a small drop of water too. Place on a parchment lined baking sheet. Repeat for the next 59 wrappers.
Place in the refrigerator for 15 minutes to cool. Then bake for 15 - 20 minutes until the outside is golden brown. Serve with celery and carrot sticks and a side of ranch or blue cheese. Eat any leftover mix with some tortilla chips.
"if you wanted to be indulgent, after-all, it IS the super bowl, you could fry these babies in some oil. "
you can use canned chicken, or cook up some chicken thighs instead or do a dark/light meat combo. to save time you could buy a rotisserie chicken and just shred the meat, then you're guaranteed nice juicy chicken. or you could use ground chicken or turkey as a last resort. you can use any kind of "wing sauce" you like. franks is a classic which is why i used that but i think going forward i'd use my own hot sauce. also, green onions are optional. i think the richness of the mixture needs a little sharpness to cut through it. if you don't have any you could use chopped celery instead or leave it out.
if you wanted to be indulgent, after-all, it IS the super bowl, you could fry these babies in some oil. these can also be made a day or two ahead of time and then baked right before serving. just make sure you store them in an air tight container with a slightly damp paper towel to keep them from drying out. you could even pop them into the freezer and defrost and serve as you want... this is a very easy recipe, it just takes a little time to fill and fold all those wrappers!
too much work to wrap all those won tons? i don't blame you... it's not for everyone. if you can't be bothered, try making buffalo chicken dip instead! use one less chicken breast and add a little heavy cream or half and half to thin the mixture up a bit. place in a casserole dish and bake in the oven at 350º F for about 20 minutes until it becomes bubbly and warm. serve with pita or tortilla chips and carrots and celery sticks. dip away!