Fiery Buffalo Chicken Wontons for Game Day

Uncorked Corner

Prep time:

Cook time:

Serves: Approximately 18 Cups

This post has been created as part of a contest for JSL Foods

Are you ready for game day? Even if your team is not in Super Bowl LV, you can take this as the perfect excuse to indulge in all of the game-day foods.

The Uncorked Corner team was recently invited to participate in the Twin Dragon Blogger Challenge and we said put us in, coach. We brainstormed many flavor varieties for a game-day lineup but landed on one of our favorites: buffalo chicken. For us, a game-day table would not be complete without buffalo chicken dip. And, to spice it up and give it extra crunch, we stuffed Twin Dragon Wonton Wrappers with the recipe we’ve made almost every single game day.

We love the Twin Dragon Wonton Wrappers because you can fry them, bake them, broil them, etc. closed or open. So the buffalo chicken dip could get a baked bite, we decided to use a muffin pan for open face Fiery Buffalo Chicken Wontons. Instead of broiling all of our wontons, we left half of them bake before we hit the switch for crisping up the second half of our batch.

You can approach this recipe in two different parts: 1) Chicken and 2) Dip & Stuff. For the chicken, you can use a slow-cooker pre-shredded chicken (we always keep some in the freezer for this type of recipe) or you can bake or boil two chicken breasts then shred them. Just let them cool down slightly before mixing them into your dip.

You can purchase Twin Dragon Wrappers at: Walmart, Albertsons, Shaws, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper! If they are not in your local store, ask them to start carrying them.

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Fiery Buffalo Chicken Wontons for Game Day

  • Serves: Approximately 18 Cups

Ingredients

  • 2 Boneless Skinless Chicken Breasts, Shredded
  • 1 8oz. Block Cream Cheese, Softened
  • 1/2 Cup Mexican or Cheddar Cheese, Shredded
  • 1/2 Cup Blue Cheese Dressing
  • 1/2 Cup Caesar Dressing
  • 1/2 Cup Buffalo Sauce
  • 1/4 Cup Yellow Onion, Chopped

Method

let's get cooking

  • 1)
    First things first, grease your muffin pans. We used two six-count pans for this recipe. Set your oven to 350 and start placing the wonton wrappers into your muffin pans as it heats up. If you or your company prefer extra fiery wontons (we love when the edges have a burnt crisp), double the wrappers on one pan to two in each.
     
    Once the oven is ready, pop your pans in and cook for about eight minutes until the wrappers are just starting to crisp.
  • 2)
    Next, mix up all of your ingredients in a large bowl. Make sure your cream cheese is softened and chicken is shredded before you get to mixing so there is an even blend before you fill the wontons. This is the easiest part of the process and you don’t have to worry about what order you’re adding the ingredients to the bowl.
  • 3)
    Once the timer goes off or your wonton wrappers are starting to brown, take the pans out of the oven and use a spoon to fill each and every cup to the top. Make sure you stay inside the wrapper or your buffalo chicken will be quite messy!
     
    For classic wontons: Using your single wrapper wontons, place the pan into the oven on 350 for about eight minutes. At the eight-minute mark turn your oven on High Broil and broil the wontons on the top rack for about two minutes. Take out and let cool.
     
    For fiery wontons: Forget baking. If you like your wontons extra crispy then pop this pan directly under the broiler and let it broil for about ten minutes or until that filling starts to bubble and crisp and your wonton edges are just darkening. We like it when ours are just burnt on the corners (so crispy) but remove earlier if you prefer otherwise.

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