Buffalo Chicken is just one of those combinations I can’t resist. I love buffalo chicken salads, sandwiches, dip, buffalo chicken wings, I love it all. Give me ranch to dip it in and I love it even more. It’s one of those safe appetizers I also serve at parties because everyone loves it. I always serve buffalo chicken dip on game day because it’s an easy, crock pot friendly, dip that heats up easily and it never disappoints.
I’ve seen fried wontons on many restaurant menu’s, they are another appetizer you can’t go wrong with. I started thinking since I’ve made buffalo chicken dip countless times, why not make buffalo chicken wontons instead. Now I don’t have a fryer at home and I have to deal with fryer issues enough at work, and I also didn’t want to use all my oil for frying. So I baked them instead and they were so good, I didn’t miss the fried texture at all.
Baking the wonton wrappers at a high temperature, they still got extra crispy so you don’t miss the texture of the fried wontons. Plus I’m thinking my waistline will appreciate the switch. These are super quick to make, and I love serving new unique snacks for people to try. The mixture comes together super quick and store bought wonton wrappers are an excellent shortcut. Folding the wontons can get a bit tedious, but it goes pretty quickly. I highly recommend making these sometime soon!
Can I make these ahead of time?
Yes, I actually suggest making them a little ahead of time. Simply make the buffalo chicken mixture as directed, Heavily dust a baking sheet with flour. Fill and fold the wontons like directed, coat them well with flour. Lay the folded wontons out in a single layer, place a piece of parchment paper on top and continue with another row of folded wontons, dusted heavily with flour. Keep them in the fridge until you are ready to bake them, up too 3 days! I even like to make a few extra for myself and keep them in the fridge so I can bake them at anytime for a quick snack!
Can these be made for a crowd?
Absolutely, prepare the buffalo chicken mixture as directed, fill and fold as many wontons as you desire. Dust baking sheets with flour and lay the wontons out in a single layer. Bake as many trays of wontons as your oven can hold, for me its 4 trays. Serve layered on a large platter, along with ranch, blue cheese, Dill Sauce, carrots and celery!
Start by preheating your oven to 400 degrees F. In a large mixing bowl add shredded chicken, I like to shred my own, you can do this quickly by heating a pan over medium-high heat, cooking the chicken 3-4 minutes per side, add in 1/4 cup of water, cover and cook for another 3-4 minutes. Remove the chicken from the heat, allow to cool and shred with a fork, or use leftover rotisserie chicken. Buffalo sauce, shredded mozzarella, softened cream cheese, ranch dressing or homemade Creamy Dill Sauce, which I prefer.
Use your hand to evenly mix everything together, mix until there are no large chunks of cream cheese. Dust a baking sheet with flour and set aside. Lay the wonton wrappers out on a floured surfaced, place 1-2 teaspoons of the buffalo mixture in the middle of each wonton. Fill a small bowl with hot water, using your finger wet each side of the wonton wrapper. Bring the corners of the wonton wrappers together to form a triangle, press the edges together tightly so the filling doesn’t ooze out while baking.
Lay the folded wontons in a single layer on the floured baking sheet, bake for 12-15 minutes or until the wontons are crispy. I like to serve mine with celery or carrots, more dill sauce, ranch or blue cheese. Serve immediately for best results, if you are planning to est these as leftovers I recommend heating the up in the oven, not the microwave.
Baked Buffalo Chicken Wontons
- 30 Wonton Wrappers
- 1 Chicken breast, shredded, or rotisserie chicken
- 1/4 cup Buffalo sauce
- 1/4 cup Ranch or Dill sauce
- 6 oz Cream cheese, softened
- 1/2 cup Shredded Mozzarella
- In a large bowl combine the shredded chicken, buffalo sauce, mozzarella, ranch, and cream cheese, using your hands mix together until there are no large chunks of cream cheese.
- Line the wonton wrappers out on a floured baking sheet, using a measuring spoon place 2 tsp of the chicken mixture on each wonton. Fill a small bowl with warm water, line the edges of the wonton wrappers with water using your finger. Fold each wonton in half bring the corners together ti form a triangle, press the edges together.
- Once all the wontons have been filled and folded, lay them out in a single layer on the floured baking sheet. Bake at 400 degrees F for 12-15 minutes until the wontons are crispy. Serve with celery and ranch or blue cheese.