Crispy Buffalo Chicken Wontons with Cool Blue Cheese Dipping Sauce. YES, PLEASE!
There is nothing better than spicy Buffalo chicken wings paired with tangy blue cheese! I guess I have a bit of a love/hate relationship with Buffalo wings. I love the way they taste, but I can’t stand getting the sauce all over my hands and face. It drives me crazy! These crunchy little pockets have all that delicious flavor with a lot less mess.
Buffalo Chicken Wontons with Blue Cheese Dip
Blue Cheese Dip:
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/4 cup mayo
- 1 tsp. Worcestershire sauce
- freshly ground black pepper
Combine all ingredients in a food processor. Process for a few seconds until blended but still chunky. Cover and let chill. ( Dip is best if refrigerated for a few hours before serving).
Buffalo Chicken Wontons:
- 1 Tbsp. butter
- 12 oz. boneless, skinless, chicken thighs
- 2 green onions, sliced
- 1/4 cup buffalo wing sauce, such as Frank’s Red Hot
- 1/2 cup shredded Mozzarella cheese
- 1 pkg. square wonton wrappers
- 1 egg, lightly beaten with a splash of water
- vegetable oil for frying
Heat a skillet over medium heat. Add butter to the pan. Coarsely chop chicken. Season lightly with salt and pepper. Saute chicken until thoroughly cooked. Let cool. In a food processor, pulse chicken, green onions, and buffalo sauce, until finely chopped. Remove from food processor and stir in mozzarella cheese. In a small bowl, whisk the egg with a splash of water. On a clean counter, place a few of the wonton wrappers. Brush edges of wrappers with egg wash. Scoop one rounded Tbsp. of filling onto each wrapper. Fold in half, pressing out any air. Crimp shut. Heat a large skillet over medium heat. Add oil to coat the bottom of the pan. When the oil is hot, pan-fry wontons until golden brown on each side. Drain on a paper towel-lined tray. Serve hot with Blue Cheese dip and carrot and celery sticks.