Charmies Buffalo Chicken Wontons Recipes

Steps:

• Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
• Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
• Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• 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.
• Fry in preheated oil until golden brown, 2 to 3 minutes.

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

Steps:

• Mix the chicken with the hot sauce and garlic.
• Mix in the cream cheese until smooth.
• NOTE: all amounts are suggested; feel free to adjust to your personal preference.
• Put about a tsp into the center of a wonton, seal edges using a little water. Keep covered until all wontons are done.
• Heat oil to about 325º.
• Fry wontons, a few at a time, until lightly brown and crisp.
• Serve with bleu cheese or ranch salad dressing for dipping.
• NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.

Steps:

• Fill a deep, heavy pot halfway with vegetable oil (or use a deep fryer) and heat the oil to 360 degrees F.
• Put the Buffalo sauce, sweet chili sauce, honey and butter in a saucepan and bring to a simmer; simmer for 10 minutes. Toss the chicken in the sauce, season with salt and pepper and set aside to cool slightly, about 10 minutes.
• Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash and set aside.
• Take a wonton wrapper (cover the rest with a damp towel) and put a small amount of the chicken mixture--about 2 level tablespoons--in the middle of it. Add a few pieces of blue cheese crumbles, being careful not to go too far outside of the middle of the wonton--we don't want the cheese to ooze out when frying. Next, brush all 4 corners with the egg wash, then seal the corners by pinching each opposite corner together to make that famous wonton shape; make sure there are no holes for the filling to leak out. Repeat with the remaining ingredients.
• Now in the fryer they go! Fry the wontons in batches until golden brown, 3 to 4 minutes total. Drain briefly on a rack or paper towel-lined plate. Serve hot with carrot sticks, celery sticks and ranch dressing.

Steps:

• Preheat Deep Fryer to 375°F.
• Cook Chicken.
• I had just cooked the chicken on the stove top with about 1/3 cup of the hot sauce. Cook the chicken all the way through until done. It's also a good idea just to nuke the chicken for a minute as well to ensure that's its thoroughly cooked.
• When the chicken is done, cut it up into small pieces about the size quarter ($0.25)or smaller. The idea is small pieces.
• In a mixing bowl mix the chicken pieces, cheese and most of the hot sauce, leaving a little bit for the egg mixture. Mix thoroughly to make sure hot sauce is distributed throughout.
• Making the wonton coating. Mix the panko, breadcrumbs and pepper. Done.
• Place a little flour on a surface to prevent eggroll wrappers from sicking to it.
• Take eggroll wrapper and place on top of the floured surface.
• Place at least 2 tablespoons of the chicken mixture in a wonton and fold wonton into the shape of a large triangle (just once over) making sure that the edges from one side touch the other, Try to make sure you do NOT trap much air in the chicken mixture pocket as this makes them explode.
• Prepare remaining wontons with chicken mixture.
• Mix the 2 eggs together in a bowl.
• Add about a 1/3 cup of hot sauce. (all remaining hot sauce) to the eggs and mix.
• Coat each stuffed wonton with the egg mixture, Brushing is recommended.
• Place egg coated stuffed wonton into bread mixture.
• Make sure entire wonton gets coated with crumbs.
• Shake off excess crumbs.
• Then place the bread coated wonton into the hot frying oil for about 4 minutes or until golden brown.
• Remove excess oil.
• Serve with Blue Cheese and Celery!