Buffalo chicken dip is an uber popular party food that everyone seems to enjoy. It's creamy, meaty, spicy and declicious. It's one of my favorites as well, but it seems like it's being served at EVERY get together I attend. To change things up a bit, I made the dip portable by stuffing it into crispy fried wontons, ala crab rangoon. The recipe is simple and fun, but most of all, TASTY!



1 to 1.5 cups of finely diced cooked chicken (grilled or smoked)
8 oz package of cream cheese
1/3 cup of Buffalo style hot wing sauce
24 wonton wrappers
Oil for frying

Makes 24 wontons


Mix the chicken, cream cheese and hot sauce in a bowl. (Tip: let the cream cheese soften by setting at room temp for several minutes before mixing).


Spoon a small amount of the mixture into the center of a wonton wrapper. Dip your finger in water and run it along the edge of the wonton to help seal the edges.


Fold the wonton into a triangle and seal the edges. Pinch the exterior with your fingers.


In a large pot, heat your choice of oil to 325-350 degrees. Fry the wontons in batches for about 2 minutes. Flip after one minute.


Serve them immediately, but exercise some caution. The filling gets incredibly hot. They're great little snacks that will disappear in a hurry.