Buffalo Chicken Wontons offer a perfect blend of creamy, spicy, and crispy elements that make them irresistible. This recipe combines the rich flavors of buffalo chicken dip with the crunchy texture of fried wontons, creating a mouthwatering appetizer ideal for any game day appetizer or snack. The choice of ingredients, such as the tangy Frank’s RedHot Buffalo Sauce and the creamy cream cheese, is pivotal to achieving the right balance of flavors for any game day event. Recipe and Photo Credit: James Brown @grillnation on Instagram and TikTok.
HEAT smoker to 250°F, using cherry wood chunks for flavor. Place a wire rack on top of a baking sheet. Place bacon strips on wire rack; set aside.
SPATCHCOCK the chicken or cut it “frog-style”, then drizzle with RedHot Sauce before generously seasoning with a Hot Honey BBQ Rub.
PLACE chicken and bacon in smoker, cooking for 50 to 60 minutes. The chicken should reach an internal temperature of 160°F and the bacon should be crispy. Once done, remove from smoker and let rest for 12 minutes before shredding the chicken and chopping the bacon into bits.
FOR THE WONTONS, mix cream cheese, 1 cup of the shredded chicken, 2 to 3 tablespoons of the chopped bacon, sour cream, scallions, Jack cheese and RedHot Buffalo Wing Sauce until blended.
LAY out the wonton wrappers and lightly brush tops with egg wash. Place 1 tablespoon of the buffalo chicken dip mixture in the center of each wrapper, then cover with another wonton wrapper. Seal the edges by pressing together, then fold over and crimp with a fork. Repeat this process until all the filling is used.
HEAT oil in a deep fryer or large pot to 350°F. Fry the wontons in batches of 3 to 4 at a time, for 3 to 4 minutes, or until golden and crispy. Be cautious not to overcrowd the fryer to ensure even cooking. Once fried, remove the wontons from the oil and let them drain on paper towels.
DRIZZLE fried wontons with ranch dressing, serve with additional RedHot Sauce and enjoy!