July 29th is National Chicken Wing Day. To celebrate the occasion I wanted to share my recipe for Buffalo Chicken Wontons. The first time I made them they were a huge hit and quickly added to the recipe rotation. These make quite a few so this is great for a football or sports party.
Buffalo Chicken Wontons
2 boneless skinless chicken breast, cut in small pieces and pan fried in 1 tablespoon oil
2 carrots, peeled and cut in small diced pieces
2 celery stalks, diced into small pieces
1 green onion, use white and green parts, cut into small pieces, I use kitchen scissors to make this easy to cut
1 tablespoon butter, melted
2-4 tablespoons Franks Red Hot Sauce, more or less for your spice level
Won ton wrappers
Ranch dressing or blue cheese for dipping
Dice up the chicken into small pieces, in a fry pan add 1 tablespoon oil and heat in the pan, add chicken and pan fry until cooked through and golden brown.
Once chicken is cooked, add to a large bowl, add diced carrots, celery, green onion, melted butter and hot sauce, mix to combine.
Place about a teaspoon of mix into the wonton, add water to one side of the wonton, fold over and seal.
In a medium to large fry pan, Cook prepared wontons in 350 degree oil, cook until golden brown, this goes fast so you should not leave them unattended.
Serve with ranch dressing or blue cheese