A delightful twist on the classic wonton, combining the spicy tang of buffalo chicken with creamy cheese in a crispy wrapper.
In a mixing bowl, combine the shredded chicken, minced garlic, and buffalo-style hot sauce until evenly mixed.
Ensure the chicken is shredded finely for a consistent filling texture.
Add the softened cream cheese to the chicken mixture and stir until smooth and creamy.
Let the cream cheese sit at room temperature for easier mixing.
Place a wonton wrapper on a flat surface and add a teaspoon of the filling to the center.
Keep the wonton wrappers covered with a damp cloth to prevent them from drying out.
Moisten the edges of the wrapper with water, fold it over the filling, and press to seal tightly.
Ensure there are no air pockets inside the wonton to prevent bursting during frying.
Heat the vegetable oil in a deep fryer or deep pan to 325°F (165°C).
Use a thermometer to maintain the oil temperature for even frying.
Fry the wontons in batches until they are golden brown and crispy, about 2-3 minutes per batch.
Avoid overcrowding the pan to ensure even cooking.
Remove the wontons with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the wontons immediately for the best texture and flavor.
Serve the wontons warm with your choice of dipping sauce, such as ranch or blue cheese.
Garnish with chopped parsley for a touch of color and freshness.
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