Reviewed: Aug. 1, 2010

I just made this for a family get together and it was a hit! I used 1/2 the butter, no vinegar and baked them for 15 minutes at 400. We dipped them in bleu cheese dressing. It made a lot, so the extra dip I baked and served with tortilla chips and it was awesome as well.

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8 users found this review helpful

Reviewer:

Kris T.

Reviewed: Jun. 9, 2010

These were okay. I still preferred the filling without the wonton, served with chips.

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1 user found this review helpful

Reviewer:

M. Goldman

Cooking Level: Expert

Living In: Grand Isle, Louisiana, USA

Reviewed: Jun. 6, 2010

I used this filling to wrap in phyllo triangles along with the spanikopita ones on the Smitten Kitchen site. They were a huge hit and not so hot that the kids couldn't enjoy them. (Use more hot sauce and less butter to make them hotter.) I used Frank's Hot Sauce, which is THE sauce to use for buffalo chicken. I also increased the amount of chicken in each triangle and, since I was using phyllo, I baked them at 375 for 25 minutes. I'm going to have to make these for every party now.

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8 users found this review helpful

Reviewer:

Old Mumsy

Reviewed: Jun. 1, 2010

I love love love to make wontons. they are such a perfect/easy appetizer! These were great, i did make a few changes. I did not use the vinegar or butter. I just use franks red hot buffalo sauce. I also put some blue cheese and ranch dressing in the mixture along with some shredded cheese. I do not fry these either, i brush some olive oil on them and put them in the oven at 475 for 10 minutes! they come out awesome!

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30 users found this review helpful

Reviewer:

Glitz

Cooking Level: Expert

Home Town: Albany, New York, USA

Reviewed: May 9, 2010

These were delicious and easy to make. Substituted Louisianna hot sauce for the pepper sauce and left out the vinegar. Tasted like my buffalo wings.

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1 user found this review helpful

Reviewer:

templina71

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: May 8, 2010

These were great. I made them for a party last night, and everyone brought an appetizer, mine was the first to go. I made them the night before and baked them for 10 minutes, then refrigerated over night, then at the party, I baked them for 15 minutes. YUM

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16 users found this review helpful

Reviewer:

stephanierowells

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Lakemoor, Illinois, USA

Reviewed: May 7, 2010

OMG, these are sooo good ,not good for the thighs but yum!!!

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Reviewer:

Linda

Reviewed: May 3, 2010

These were fantastic! I brought these to a get together yesterday and they were gobbled up. They were labor intensive but worth it!

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Reviewer:

Melissa Watson

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Midlothian, Illinois, USA

Reviewed: May 2, 2010

Delicous!!! Slight Substitution. Thought I had enough hot pepper sauce required (Tabasco) 1/2 cup, but realized I only had 1/4 cup of hot pepper sauce so I added 1/4 cup asian hot chilli pepper sauce. (WOW!!HOT!!!) I loved it. Some members of my family were sweating. Served with ranch as one reviewer suggested. We had this for a main course with zucchini on the side. Recipe ingredients definetly enough for a party for we had lots leftover to make for another meal. Thanks

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Reviewer:

melanie

Reviewed: Apr. 7, 2010

This is great! I used the recipe exactly how it was and we loved it! 1/2 tsp of each is not enough filling. I had a bunch of room left in the center, but other than that I wouldn't change a thing. Great job!

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9 users found this review helpful