Crispy Buffalo Chicken Wontons

Crispy Buffalo Chicken Wontons

Made  times
Crystal 36

"An American spin on the classic Chinese wonton."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
  3. Fry in preheated oil until golden brown, 2 to 3 minutes.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


Most helpful
Most positive
Least positive

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 moist...

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.

great twist on busking buffalo chicken! I'm going to try it with leftover turkey

Other stories that may interest you