“All the earth bows down to you; they sing praise to you, they sing the praises of your name. . .” Psalm 66:4

A family and friend’s favorite appetizer in my life is Buffalo Chicken Dip.  I serve it with tortilla chips and usually never have any left over even when I double the recipe.  Because I’m always looking for ways to tweek recipes, I figured I would work on this dip. That is how I came up with Buffalo Chicken Wontons.  Is it easier?  Not necessarily, but I like the idea of Buffalo Chicken Dip as a finger food.  And let me tell you, Buffalo Chicken Wontons are so delicious.  I thought of making a dipping sauce for these wontons, but they don’t need it.  That is how good they are.

And again, what makes these Buffalo Chicken Wontons better?  They are baked and not fried.  Have no worries, these wontons are so crispy that you would really think they are fried.

 I found the wonton wrappers in the produce department near the vegan items.  When using them, you have to be very careful because they are quite delicate.  I kept on tearing them with my fingernail when I was first working with them.  They aren’t temperamental, just delicate…kind of like me… ;).

Make sure you read all my tips of this recipe to make sure they go as easy as possible. 

I think you and your family will really enjoy eating Buffalo Chicken Wontons, I know mine did.

Mama Fawn’s Tips…

•  Make sure your cream cheese is at room temperature.  It makes a big difference when mixing everything together.
• Feel free to use rotisserie chicken to make it even easier.
• Add more or less hot sauce, depending on your preference of spiciness, but I do believe this is the perfect amount.
• I use Frank’s Hot sauce, but feel free to use  your favorite.
• If you want to have a dipping sauce with these wontons, ranch or blue cheese dressing would be so yummy.
• Brushing vegetable oil on the baking sheet before placing the wontons on it helps the wontons to brown all over.