Buffalo Wontons

Buffalo Wontons

Krystal Johnson 68

"Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton. These are easy and delicious. The perfect appetizer for a party or at home! I like to serve them with blue cheese or ranch dressing."
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1 h 50 m servings 219 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt the butter over medium-high heat in a small saucepan. Remove from heat; whisk the hot pepper sauce and vinegar into the hot butter. When mixture is smooth, set sauce aside 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.
  2. 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 egg white, fold them over the filling in a triangle shape and press the edged together to seal. Continue until all of the wontons are filled.
  3. Heat the oil in a saucepan over medium-high heat to 375 degrees F (190 degrees C).
  4. Cook the wontons, carefully placing the wontons 4 to 5 at a time into the hot oil and deep fry until golden brown, flipping as necessary for even browning, about 2 minutes. Remove the wontons from the oil and drain on paper towel.


  • Cook's Note
  • The meat can be substituted with just about any kind.


  1. 95 Ratings

Most helpful positive review

these are incredible! the only thing i changed was that i baked 350 for 15 min. i will be making these again. hubby wants them served for his card club.

Most helpful critical review

Very good, but very hard to accomplish. I admit that it was my first time trying to work with wonton wrappers, but I failed completely at this recipe. I actually filled about a dozen wrappers ...

these are incredible! the only thing i changed was that i baked 350 for 15 min. i will be making these again. hubby wants them served for his card club.

I am the originator of the recipe. When I make my sauce, I use 2 Tablespoons (not teaspoons) of vinegar. It gives it just the right kick! Enjoy!

***If you want to bake them instead of frying*** DO NOT use 1/2 c butter- it makes a huge mess!! I had to blot them off, put them on a new pan and then cook them some more so that they were edib...

This recipe appeared too good to be true to wait until game day so having all the ingredients on hand we did a preview! I had saved half of a rotisserie chicken from my fav grocery store which c...

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...

Wow - these are worth the calories! I used only 1/4 cup of butter, and it didn't hurt the final product at all. I also sprayed the wontons with Pam after stuffing, then sprinkled with kosher sal...

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 ...

Awesome! I baked at 350 degrees instead of frying.

So good!! Just made these for a potluck today! They where the 1st to go! Only thing I did different was that I didn't have time to let the sauce sit an hour so I just added the chicken right aft...