Buffalo Chicken Wontons
2 1/2 cups cooked chicken, shredded
1/2 cup Pepper jack cheese
1/2 cup extra sharp cheddar cheese
1/2 cup Hot Wing Sauce (listed below)
32 wonton wrappers
1 egg white
2 T water
1 c plain breadcrumbs
Vegetable oil, for frying
More water for dipping fingers
Optional dipper and dipping sauces
Celery, cut into sticks
Extra buffalo wing sauce
Blue cheese dressing
Hot Wing Sauce for Buffalo Chicken Wontons
½ cup hot sauce
1 T melted butter
1/4 teaspoons black pepper
1/4 teaspoons garlic powder
Toss ingredients in a saucepan and stir and cook until butter has melted.
Set up a cooling rack or place several sheets of paper towels on a plate. Mix egg white and water together with a folk. Set aside.
In a large bowl add chicken, cheeses, buffalo and buffalo wing sauce. Pour bread crumbs in a bowl and get a plate ready for wontons. Lay out six wonton wrappers.
Keeping the package covered with a kitchen towel. Add about ½ Tablespoon of chicken mixture to each wonton. Dip finger in water and wet the end edges of a wonton and fold over enclosing filling.
It will look like a triangle. Press down edges tightly. Dunk quickly in egg mixture then breading, finally moving them to the waiting plate.
While you’re doing that pour 2 inches of oil in a big pot and heat to 350 degrees. Add 8 filled wontons and cook, stir and flip until they are golden brown.
Remove to cooling rack or paper towel. Repeat with rest of buffalo chicken wontons. Serve with more buffalo chicken hot wing sauce, celery sticks and blue cheese if desired. Serve right away. Enjoy.