Buffalo Chicken Wontons offer a perfect blend of creamy, spicy, and crispy elements that make them irresistible. This recipe combines the rich flavors of buffalo chicken dip with the crunchy texture of fried wontons, creating a mouthwatering appetizer ideal for gatherings or a family snack. The choice of ingredients, such as the tangy buffalo sauce and the creamy cream cheese, is pivotal to achieving the right balance of flavors.

The smoking process introduces a unique depth to the chicken and bacon, utilizing cherry wood chunks to infuse a subtle sweetness that complements the heat of the buffalo sauce. Smoking at a controlled temperature ensures that the chicken is juicy and tender, while the bacon becomes perfectly crispy. This step is essential for building the foundational flavors of the wonton filling.

Creating these wontons involves a careful process of assembling with an egg wash to seal the edges, ensuring that the filling remains inside during frying. The use of egg wash not only helps in sealing but also contributes to the golden color and crisp texture of the wontons once fried. The decision to fry the wontons at 350 degrees is strategic, allowing for a quick cook that results in a crispy exterior without absorbing excess oil.

Ingredients:

• 1 block of cream cheese
• 1 cup shredded chicken
• 2-3 tablespoons chopped bacon
• 1/2 cup sour cream
• 2 tablespoons diced scallions
• 1 cup jack cheese, shredded
• 1 cup buffalo sauce (such as Frank’s Red Hot)
• 1 package of wonton wrappers
• Egg wash (for sealing wontons)
• Ranch dressing (for garnish)
• Additional buffalo sauce (for dipping)
• Red hot sauce (for chicken seasoning)
• Hot honey BBQ rub (for chicken seasoning)
• 1/2 pound bacon
• Cherry wood chunks (for smoking)

Instructions:

Begin by preparing your smoker to 250 degrees, using cherry wood chunks for flavor. Place a wire rack on a baking sheet and lay out 1/2 pound of bacon, setting it aside for later use. Spatchcock the chicken or cut it frog-style, then apply red hot sauce as a binder before generously seasoning with a hot honey BBQ rub.

Place the chicken and bacon on the smoker, cooking for 50-60 minutes. The chicken should reach an internal temperature of 160 degrees in the breast, and the bacon should be crispy. Once done, remove from the smoker and let rest for 12 minutes before shredding the chicken and chopping the bacon into bits.

For the buffalo chicken dip, mix one block of cream cheese, one cup of shredded chicken, two to three tablespoons of chopped bacon, half a cup of sour cream, two tablespoons of diced scallions, one cup of shredded jack cheese, and one cup of buffalo sauce until consistent. This dip serves as the filling for the wontons.

Prepare the wontons by laying out the wrappers and lightly brushing the exposed side with egg wash. Place a tablespoon of the buffalo chicken dip in the center of each wrapper, then cover with another wonton wrapper. Seal the edges by pressing down, then use a fork to crimp them securely. Repeat this process until all the filling is used.

Heat oil in a deep fryer or a large pot to 350 degrees. Fry the wontons in batches of 3-4 at a time, for 3-4 minutes, or until golden and crispy. Be cautious not to overcrowd the fryer to ensure even cooking. Once fried, remove the wontons from the oil and let them drain on paper towels.

Below is a printable recipe card!

DID YOU ENJOY THIS BUFFALO CHICKEN PIZZA RECIPE? YOU’LL LOVE MY OTHER CHICKEN RECIPES IN THE LINK BELOW!

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Items used in This Recipe

Cutting Edge Fire Wood

Hasty-Bake Grill

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

Charcoal Chimney

Charcoal Starters

Firestarter Guard