BUFFALO BLAST RECIPE RECIPES

Steps:

• Stir together chicken, cheese, and wing sauce in a medium bowl. Set aside.
• Whisk together eggs and water in a shallow dish. Whisk together flour and salt in a separate shallow dish.
• Working with 1 wonton wrapper at a time, place 1 to 2 teaspoons of the chicken filling in center of wrapper. Dip finger or brush in egg mixture, and brush lightly around edges of wrapper. Fold wrapper over filling, forming a triangle, pressing to seal edges. Set aside, and repeat with remaining filling and wrappers. Do not discard egg mixture.
• Preheat oil to 350°F in a Dutch oven over medium to medium-high. Lightly dredge stuffed wontons in flour mixture, and then dip in egg mixture, letting excess drip off. Coat again lightly in flour; dip in egg, and lightly coat in flour once more, creating a double breading. Fry in small batches until golden brown and flaky, flipping occasionally, about 2 minutes. Drain on a paper towel-lined plate. Repeat process with remaining pieces. Serve immediately with celery sticks, and buffalo sauce and blue cheese for dipping. (Alternatively, drain on a rimmed baking sheet lined with a wire rack and keep warm in a 200°F oven until ready to serve.)

Steps:

• 1. Place a wire rack on a baking sheet; set aside. Pour oil to a depth of 1-1/2 inches into a wok, deep skillet or 5-quart Dutch oven and heat over medium-high heat to about 325 degrees on a deep-fry thermometer. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 2 seconds for bubbles to rise and encircle the chopstick, the oil is ready.
• 2. For filling, in a medium mixing bowl combine cream cheese, blue cheese and buffalo wing sauce. Beat with an electric mixer until smooth. Stir in chicken; set aside.
• 3. For egg wash, in a small bowl whisk together 1 egg and water; set aside.
• 4. Line a baking sheet with parchment paper. Place wonton wrappers on a flat surface. Add 2 teaspoons chicken mixture to center of each wrapper. Brush egg wash on edges to moisten. Fold edges together to form a triangle, pressing to seal. Place filled wontons on prepared baking sheet. When all are filled, loosely cover with a kitchen towel to keep from drying out.
• 5. Place panko crumbs, flour and remaining eggs in three separate shallow bowls; lightly whisk the eggs. Dip wonton triangles, one at a time, into flour, then egg; coat with panko. Return to parchment-lined pan.
• 6. Working in batches of 4 to 6, slide dipped wontons into the hot oil and fry for 20 to 30 seconds on each side or until golden brown. Use a skimmer to transfer to the wire rack to drain. Serve hot with additional buffalo wing sauce.
• 7.

  Ahead-of-the-Game Plan: Fill wontons as directed the day before; cover with plastic wrap and refrigerate. Remove wontons from refrigerator and let stand at room temperature for 30 minutes. Dip and fry as directed.