Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 4 oz cream cheese, softened
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 2 tablespoons ranch dressing
- 1 cup shredded sharp cheddar cheese
- 1/4 cup sliced green onions
- 24 wonton wrappers
- Vegetable oil for frying
- Ranch or blue cheese dressing for dipping
- Celery sticks for serving
Instructions
- Step 1: Mix the Filling
In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, shredded cheddar cheese, and sliced green onions. Stir everything together until the mixture is well-combined and creamy. Ensure the cream cheese is fully incorporated so every bite is flavorful. - Step 2: Prepare the Wontons
Lay out several wonton wrappers on a clean, dry surface. Keep the remaining wrappers covered with a damp paper towel so they don’t dry out. Place about one tablespoon of the buffalo chicken mixture in the center of each wrapper. Be careful not to overfill them, as this can cause them to burst during frying. - Step 3: Fold and Seal
Dip your finger in a small bowl of water and moisten the edges of the wonton wrapper. Fold the wrapper over the filling to create a triangle or bring all four corners to the top to create a little “pouch” or “bomb” shape. Press the edges firmly to seal, ensuring there are no air pockets or gaps where the filling could leak out. - Step 4: Fry to Perfection
Heat about 2 inches of vegetable oil in a heavy pot or deep skillet over medium-high heat until it reaches 350°F. Carefully drop 4 to 5 wonton bombs into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until they are golden brown and crispy on all sides. - Step 5: Drain and Cool
Use a slotted spoon to remove the wontons from the oil and place them on a plate lined with paper towels to drain any excess grease. Allow them to cool for a few minutes before serving, as the filling inside will be very hot.
- Cook Time: 30 minutes
- Diet: Standard