This is my first official recipe post following Photo-Geddon 2014. (If you didn’t know, I lost about 90 percent of my photos to the Crypto Locker virus last week. It sucked. You can read about it here.)
I had so many great recipes I wanted to share with you. Recipes that I had prepared and photographed over the last three years that were ready to be put live on my blog. These were some of them:
- Twice-baked potato cups
- Oven-roasted carrots with crunchy panko topping
- Turtle cookies
- Ribbon sandwiches
- Approximately 100 more…
With all of those photos gone, I’m pretty much starting from scratch. Although I’m seriously bummed about the loss of all my photos and files, starting from scratch is not necessarily a bad place to be. I’m able to start posting brand new recipes that are interesting to me now.
Bear with me if things seem a little un-seasonal around here. I had planned on posting some cheap Thanksgiving recipes, but those photos were lost. It will take me a couple of months to get back on track.
About The Recipe
Awhile back, my friend Dex told me about this amazing appetizer she had tried at a local restaurant: Buffalo chicken wontons. (I think the restaurant called them “bontons”. Get it?) Anyway, I’m all about buffalo chicken anything, so it didn’t take me long to decide that I should try making these at home.
If you’re new to my blog, you should know that I love wonton wrapper recipes. Not only are they super cheap (a package of 60 wonton wrappers costs just $2.99), they are super adaptable. You can put pretty much any filling in a wonton or egg roll wrapper. Here are some of my favorites:
Wontons are the base for sweet and savory recipes alike. I am constantly experimenting with new flavors and ideas. If you’re looking for some cheap appetizers for your next party or holiday event, start with wonton wrappers and go from there. Then let me know what you come up with. I’d love to hear your ideas!
Buffalo Chicken Wontons Recipe
Yield: 15 wontons
Prep Time: 15 min
Cook Time: 10 min
Look for wonton wrappers in the produce section of your grocery store. I used Melissa's, but look for Nasoya and Frieda's brands as well. If you can't find the smaller wonton wrappers, just buy a package of egg roll wrappers and cut them in fourths.
If you're looking for a lighter version of this recipe, you could bake these instead of frying. Check package instructions for baking temperature.
15 wonton wrappers
4 ounces cream cheese, at room temperature
1/2 cup chopped rotisserie chicken
2 tablespoons buffalo sauce
1/2 teaspoon garlic powder
1/3 cup shredded cheddar cheese
2 scallions, chopped
Oil, for frying (use a high heat oil for best results)
To make buffalo chicken filling: Place cream cheese, chicken, buffalo sauce, garlic powder, cheddar cheese, and scallions in a medium mixing bowl. Stir until well combined.
To assemble wontons: Lay a wonton wrapper in front of you in a diamond shape. Place a heaping teaspoon of buffalo chicken filling in the middle of the wonton wrapper. Brush the edges of the wonton wrapper with a little water. Fold the wrapper up and seal the edges with your finger. Place aside until ready to cook. If you are waiting awhile before frying the wontons, place a damp paper towel on top of the wontons to prevent them from drying out.
To fry wontons: Heat a few tablespoons of oil in a large skillet over medium high heat (I used 5/6 on my gas burner setting.) To test whether the oil is hot enough, dip the edge of a wonton wrapper in the oil. If it sizzles, the oil is hot enough. Place 3 or 4 wontons in the oil at a time. Once one side is golden brown, flip and fry the other side. Each wonton takes about 2 minutes to cook. Place the wontons on a plate lined with paper towels to remove some of the excess oil. Finish frying the rest of the wontons. Serve warm with your favorite dipping sauce (bleu cheese dip, ranch dip, sweet and sour sauce, etc.)