Buffalo Chicken Wontons
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
43
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Special equipment: a deep-frying thermometer Fill a deep, heavy pot halfway with vegetable oil (or use a deep fryer) and heat the oil to 360 degrees F
2
Put the Buffalo sauce, sweet chili sauce, honey and butter in a saucepan and bring to a simmer; simmer for 10 minutes
3
Toss the chicken in the sauce, season with salt and pepper and set aside to cool slightly, about 10 minutes
4
Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash and set aside
5
Take a wonton wrapper (cover the rest with a damp towel) and put a small amount of the chicken mixture--about 2 level tablespoons--in the middle of it
6
Add a few pieces of blue cheese crumbles, being careful not to go too far outside of the middle of the wonton--we don't want the cheese to ooze out when frying
7
Next, brush all 4 corners with the egg wash, then seal the corners by pinching each opposite corner together to make that famous wonton shape; make sure there are no holes for the filling to leak out
8
Repeat with the remaining ingredients
9
Now in the fryer they go! Fry the wontons in batches until golden brown, 3 to 4 minutes total
10
Drain briefly on a rack or paper towel-lined plate
11
Serve hot with carrot sticks, celery sticks and ranch dressing