- Todd English born (1960)
Buffalo Chicken Wing Wontons
- 4 Ounces chicken, cooked and diced finely
- 1 Ounce fat-free cream cheese
- 1 Ounce light Cheddar
- 1/4 Cup Frank's RedHot Sauce
- 1/4 Cup water
- 20 wonton wrappers
- Butter-flavored cooking spray
- 1/2 Cup light blue cheese or ranch dressing, for serving
I made these wontons with already cooked chicken, used fat-free cream cheese, light Cheddar cheese, and of course Franks Hot Sauce! Anything that is supposed to be Buffalo wings, you must use Frank's RedHot Sauce! It’s the best! You can make the mixture ahead of time, so when you need it, just place in your wontons and bake for 15 minutes.
See all chicken wing recipes.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium-sized bowl, combine the chicken, cream cheese, Cheddar, and hot sauce. Mix together until well combined.
Place the water in a small bowl. This is for sealing the edges of the wontons. Place 1 ½ teaspoons of the chicken mixture in a wonton wrapper. Dip a finger in the water and place along the edges of the wrapper. Fold the wrapper over into a triangle and place on the baking sheet. Do the same for the rest of the wrappers. Spray each wonton with about 2 sprays of cooking spray.
Bake in the oven until lightly browned, for 15 minutes. Serve with light blue cheese or ranch dressing on the side.