Melt the butter in microwave bowl, whisk the hot pepper sauce and vinegar into the hot butter. When mixture is smooth, set sauce in refrigerator and allow to rest for 1 hour to cool and thicken. Stir the shredded chicken into the cooled buffalo sauce, and let stand 15 minutes.
Lay out several wonton wrappers, place 1/2 teaspoon chicken in the center of each wrapper and top with 1/2 teaspoon cream cheese. Brush the edges of the wonton wrappers with water, fold them over the filling in a triangle shape and press the edged together to seal. Continue until all of the wontons are filled.
Preheat oven to 375 degrees. Place wontons on parchment paper lined baking pan. Spray with olive oil non stick cooking spray. Bake 10 minutes, turn and bake another 5 minutes. Serve with blu cheese salad dressing as a dip.