Beazell's Cook Book

Buffalo Chicken Wontons

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Buffalo Chicken Wontons – Contributed by Lisa Manning 




2 pounds boneless skinless chicken breasts, chopped tiny with kitchen shears

4 tablespoons Beazell's Cajun Seasoning

2 cups each mozzarella and cheddar cheese

1/2 cup crystal hot sauce

3 packs of 48 count wonton papers

canola oil, for frying



Preheat oven to 350 degrees.

Chop chicken, add Beazell’s Cajun Seasoning and brown. Remove from heat add Crystal hot sauce. Let cool completely, about 25 minutes. Add cheeses, stir. Pour about 3 inches of Canola oil into deep pot. Keep wonton papers refrigerated until ready to use.

Put about 3/4 tsp. of chicken mixture in middle of wonton paper. Dab fingers in water and dot the 4 corners of the papers. Squeeze 2 corners together, then the other two corners to them. Work corners diagonally. You want to make a little pocket. Then drop in hot oil for about 2 minutes and flip. Should be golden brown. Take out and put on paper towels. We always do this recipe with one person on oil duty and one folding wontons. Makes quicker work because it makes about 150. Perfect finger food for football games or parties. Everyone LOVES this. You can freeze them and reheat in oven later and they are still perfect. For reheating:  350 degrees for 12 minutes or so.