Crispy Buffalo Chicken Wontons

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• vegetable oil for frying
• 1 cup shredded cooked chicken
• 1/4 cup shredded Cheddar cheese
• 2 tablespoons ranch dressing
• 1 tablespoon butter, melted
• 1 1/2 teaspoons hot pepper sauce, or more to taste
• 20 wonton wrappers

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the shredded cooked chicken, shredded Cheddar cheese, ranch dressing and hot pepper sauce in a bowl until evenly combined. Taste and add more hot pepper sauce if you like it spicier.

2. Lay a wonton wrapper flat on a clean surface and place about 1 teaspoon of the chicken mixture in the center. Moisten the edges with a little water.

3. Fold the wrapper diagonally into a triangle, press out any air and seal the edges firmly. Pinch the corners together, then repeat with the remaining wrappers and filling, keeping finished wontons covered so they do not dry out.

4. Heat about 2 inches of vegetable oil in a deep saucepan or skillet to 350°F (175°C).

5. Fry the wontons in batches for 1 to 2 minutes, turning once, until deep golden and crisp. Drain on paper towels.

6. Stir the melted butter together with a little more hot pepper sauce in a small bowl, then brush or drizzle it over the hot wontons. Serve warm with extra ranch dressing for dipping, if you like.