Buffalo Chicken Wontons

What's better than cheese and meat inside of fried dough? Why ranch-cheese and buffalo-chicken inside of a fried wonton rapper, of course! This is a pretty easy recipe that can be simplified even more, I'll give you cheats along the way. It's the perfect game-time snack, bbq app or late night munch. If you're like me and don't like things too spicey, don't worry - the cheese really tones down that kick nicely but still leaves that great buffalo chicken flavor.

Hint - re-use this buffalo chicken recipe! Try it on buffalo chicken nachos, a salad, a dip or even in a sandwich.

Enjoy :)

\Ingredients:

1 package wonton wrappers - will use aproximately 25-30 wrappers

1 pack chicken thighs (4) (Boneless/skinless is great, but you can also cut the skin off yourself)

1 bottle buffalo wing sauce

4 tablespoons butter, divided

6 cups oil, divided (5 cups, 1 cup)

1 c. cream cheese

1/2 round Borsin Herb & Garlic cheese

1/2 c. cheddar cheese

2 tblsp. Ranch Dressing

Thyme, Salt and Pepper 

Equipment:

Small bowl of water

Parchment paper 

Cast iron skillet

Frying skillet

1 zip-loc bag 

Directions:

First, heat 1 cup oil and 2 tbspns butter in a cast iron skillet until piping hot. While pan is heating up, season chicken on both sides with thyme, salt and pepper. Using tongs, place chicken in your hot cast iron skillet. Cook for 2-3 minutes on both sides until outside develops a nice color. Turning heat to medium-high, pour in 1 1/2 cups of buffalo sauce. Let cook about 8-12 minutes, turning over once, until sauce begins to thicken. 

While chicken is cooking, preheat your oven to 425 and move racks to center. Place chicken, in skillet, into the oven and cook for 10-15 minutes. Flip over and continue cooking another 15 minutes or until sauce is reduced and chicken is a nice, deep red color. 

While your chicken is in the oven, it's time to make the cheese sauce and prep the wontons. In a large bowl, mix cream cheese, cheddar cheese, borson and ranch dressing until well combined. Spoon mixture into your zip loc bag and cut one corner. 

Lay wontons out on a large piece of parchment paper. Recipe fills about 30 wontons. Squeeze about 3/4 inch of cheese mixture diagonally in each wonton. 

At this point, your chicken should be done and ready for pulling. CAREFULLY (the pan will be extremely hot) remove your chicken from the oven. Move the pan handle away from your body, take two forks and pull the chicken apart. If you used chicken with bones, discard the bones and bits of cartiledge. Mix in remaining 2 tablespoons of butter. 

Spoon a small spoonful of pulled chicken into each wonton. Dip fingers in a bowl of water and wet edges of the wonton wrapper before folding over and sealing with your fingers. 

Heat remaining oil in the frying pan until nice and hot, about 350 degrees. (Warning, oil that's too hot will burn these quickly). Drop wontons in an even layer in hot oil, fry until light golden brown and drain on paper towel.

No need to serve with ranch, these are great as is!