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Hot Wing Wontons are a recipe I came up with years and years ago for an early blog giveaway type thing. The sponsor was a sauce and mustard company and it was my first big thing as a blogger. 10 years ago, this recipe was everywhere, but as things go, it has fallen by the wayside as newer posts and recipes have come through. So, I figured this was a great opportunity for a little refresh!
So, lemme tell you about Hot Wing Wontons.
First – they are delicious (duh!)
Second – You can make them ahead
Third – They are possibly the most perfect football party food ever invented. Why? Because they are spicy, saucy, dippable, deep-fried and they go great with a cold beer.
I will say that if you want to make a big batch of these (and you should make a big batch of these) you’ll need to set aside some time for assembly. The cooking and eating goes fast, but the putting together can take a few minutes.
You can actually MAKE THESE AHEAD and freeze them before you cook them. Just lay them out on a wax paper lined tray and pop them in the freezer until frozen and store in a ziptop bag for..a couple of months. Just like the potstickers we make.
Lets talk wrappers for a hot minute. No, I don’t mean Snoop Dog (Dee-Oh-Double-Gee!!! What!!) I mean wrappers for your dumplings.
If you’ve got an Asian grocery anywhere near you, go there for your wrappers. You’ll get a much better selection and quality. (Not to mention its a super fun date stop). If not, well the grocery store Nasoya will be just fine. You’re gonna deep fry these puppies anyway, so…it’ll all work out.
When you are building your wontons, make sure to keep your finished work under a damp towel. This will keep the wontons from drying out and separating when you cook them.
Deep Frying Tips
When deep frying you need to keep a few things in mind:
1 – Bring your oil all the way up to temperature before adding in the food. Otherwise you could end up with a greasy, soggy mess.
2. Do not fill your vessel more than halfway with oil. Oil expands when you drop things in it and it can be a huge hazard.
3. Don’t step away from the pan. Stay in the kitchen while you are deep frying.
4. Be ready to deposit your fried goods to a paper towel lined tray in a warm oven (as low as your oven will go. Anything below 200 degrees is good).
That’s it! You are ready to deep fry some deliciousness for your next game night!
- 2 cups chopped cooked chicken
- 1 cup coleslaw mix
- 1 celery stalk finely chopped or grated
- 4 ounces cream cheese
- 1/2 cup Hot Wing Sauce
- 1 egg beaten
- 1 package of 50 Wonton Wrappers
- Canola or vegetable oil for frying about 1 quart
- Blue Cheese or Ranch dressing for dipping
- In a deep sided pot, heat your oil to 350 using a thermometer.
- Meanwhile in a food processor, add the chicken, slaw mix, celery, wing sauce and cream cheese. Pulse until well combined.
- Lay out a few wrappers and put a teaspoon of filling in the middle of each.
- Brush all 4 sides with a little egg wash and then fold wrapper over and press out all the air and seal the edges.
- You can then either leave them in triangles or, for a more bite size package, fold the corners in to create a little purse.
- Continue until all the wontons are done.
- Gently drop 4 or 5 wontons in the hot oil at a time, frying until golden brown all over, about 2-4 minutes.
- Remove and drain on paper towels.
- Serve with Blue Cheese dipping sauce and enjoy!