Baked Buffalo Chicken Wontons
with blue cheese crumbles
Like so many others, I am totally smitten with buffalo chicken. Not so much in wing form, because buffalo chicken wings annoy me. They’re too little and fatty and messy and boney for my tastes, but just about anything else buffalo chicken is heaven in my book.
I have some wonton wrappers in my fridge that needed to be filled with something delightful … and I ask you: what on earth is more delightful than buffalo chicken WONTONS? Spicy hot, crunchy, with a bit of blue cheese that is just oh so freakin’ GOOD … I just knew this would be a magical combination!
These spicy little chicken bites are baked, not fried, so they are much healthier than your normal fried wontons, and so much easier (and less messy!) to make. I chopped up some leftover rotisserie chicken to make mine, but you can use any leftover chicken you have on hand. They are the perfect munchies for a superbowl party or just to snack on at your leisure. If you want some blue cheese dip with your buffalo chicken wontons, here’s the perfect easy recipe for a blue cheese dressing/dip.
- 1 teaspoon olive oil
- 3 cloves garlic, peeled & chopped
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cups chopped or shredded cooked chicken
- About 1/2 cup buffalo wing sauce
- 2 oz. Greek cream cheese (or Neufchatel)
- About 2 oz. blue cheese crumbles
- About 20 wonton wrappers
- Preheat the oven to 450 F. Spray a baking sheet with cooking spray.
- Heat a frying pan over medium heat. Add the olive oil, then the garlic, onion and celery and saute until the onion is translucent and tender.
- Add the chicken and buffalo sauce and stir to mix well. Cook for another 5 minutes or so until the mixture is hot. Add the cream cheese in small chunks, cook and stir until it is completely melted and incorporated into the mixture.
- To make the wontons: set a wonton wrapper onto a flat surface. Dip your finger in water and wet the edges of the wrapper. Put a spoonful of the buffalo chicken mixture in the middle, sprinkle with a few blue cheese crumbles, then pull up two opposite corners of the wrapper to meet in the middle. Squish them together with your fingers, then bring up the other two corners to the middle. Again, squeeze to seal them together. Seal the edges by pressing with your fingers.
- Set the wonton on the prepared baking sheet and continue making wontons until you run out of filling. Spray the wontons with cooking spray.
- Bake at 450 for about 15 minutes or until the edges are browned and crispy. Serve with blue cheese dip and celery sticks, if desired.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Weekend Potluck, What’d You Do this Weekend, Munching Monday, Simple Supper Tuesday, Let’s Get Real, Freedom Fridays with All my Bloggy Friends, What to Do Weekends and Hearth & Soul Bloghop.