Buffalo Chicken Wontons with Blue Cheese Dipping Sauce

Crispy Buffalo Chicken Wontons with Cool Blue Cheese Dipping Sauce. YES, PLEASE!

 

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There is nothing better than spicy Buffalo chicken wings paired with tangy blue cheese! I guess I have a bit of a love/hate relationship with Buffalo wings. I love the way they taste, but I can’t stand getting the sauce all over my hands and face. It drives me crazy! These crunchy little pockets have all that delicious flavor with a lot less mess.

Buffalo Chicken Wontons with Blue Cheese Dip

Blue Cheese Dip:

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup mayo
  • 1 tsp. Worcestershire sauce
  • freshly ground black pepper

Directions:

Combine all in ingredients in food processor. Process for a few seconds, until blended but still chunky. Cover and let chill. ( Dip is best if refrigerated for a few hours before serving).

Buffalo Chicken Wontons:

  • 1 Tbsp. butter
  • 12 oz. boneless, skinless, chicken thighs
  • 2 green onions, sliced
  • 1/4 cup buffalo wing sauce, such as Frank’s Red Hot
  • 1/2 cup shredded Mozzarella cheese
  • 1 pkg. square wonton wrappers
  • 1 egg, lightly beaten with a splash of water
  • vegetable oil for frying

Directions:

Heat a skillet over medium heat. Add butter to the pan. Coarsely chop chicken. Season lightly with salt and pepper. Saute chicken until completely cooked. Let cool. In a food processor, pulse cooked chicken, green onions, and buffalo sauce, until finely chopped. Remove from food processor and stir in mozzarella cheese. In a small bowl, whisk the egg with a splash of water. On a clean counter, lay out a few wrappers. Brush edges of wrappers with egg wash. Scoop one rounded Tbsp. of filling onto each wrapper. Fold in half pressing out any air. Crimp shut. Heat a large skillet over medium heat. Add oil to coat the bottom of the pan. When the oil is hot, pan-fry wontons until golden brown on each side. Drain on a paper towel-lined tray. Serve hot with Blue Cheese dip and a side of carrot and celery sticks.


 

 

 

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