Recipe by Crystal
"An American spin on the classic Chinese wonton."
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vegetable oil for frying
shredded cooked chicken
shredded Cheddar cheese
1 1/2 teaspoons
hot pepper sauce, or more to taste
Sooo good! The star of our dinner! A few things to note. I doubled filling but it made nowhere near 40, honestly they didn't stick around long enough to count! I used water on my finger to moisten edge and pinch shut. This is essential to seal them. That being said I only had a tiny filling to leak out. I felt they needed a dipping sauce, made one out if about 3/4 cup sour cream, heaping T of ranch dip (not dressing) and a few good shakes of red hot sauce. Perfectly accompanied these gems. Not one leftover! Be aware they become less crispy the longer they sit and cool. Awesome recipe! Family raved! Thanks!
This is super easy and very good. I made it with egg rolls instead of wonton. I didn't put it in the freezer and it came out fine. I also doubled the recipe and it makes 6-8 egg rolls.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Buffalo Chicken Wontons
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 168
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