Buffalo Chicken Wontons

Ingredients

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

• 2 tablespoons butter
• 1/2 cup minced celery
• 12 ounces shredded, cooked chicken breast
• 2/3 cup hot pepper sauce (such as Frank's RedHot®)
• 1 cup shredded Cheddar cheese
• salt and pepper to taste
• 1 (16 ounce) package wonton wrappers
• 1 quart oil for frying

Directions

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

1. Melt the butter in a skillet over medium heat. Add the minced celery and cook for 3 to 4 minutes, until soft.

2. Stir in the shredded cooked chicken and hot pepper sauce. Cook for 2 to 3 minutes, until heated through, then season with salt and pepper to taste.

3. Remove the skillet from the heat and stir in the shredded Cheddar until melted. Let the filling cool for about 10 minutes.

4. Place about 1 teaspoon of filling in the center of each wonton wrapper. Dampen the edges with a little water and fold into triangles or squares, pressing to seal.

5. Heat the oil in a deep, heavy pot to 350°F (177°C). Check the temperature with a thermometer before frying.

6. Fry the wontons in small batches for 1 to 2 minutes, turning once, until golden. Drain on a rack or plate and serve hot.