Raise your hand if you love chicken wings! Now, raise your other hand if you don’t eat them as much as you’d like because of the mess and the deep fried calories. Then these Buffalo Chicken Bites are the answer you’ve been hoping for. Crispy, crunchy, and full of spicy flavor, these bites will satisfy all your cravings.
I used my favorite new ingredient – won ton wrappers. I first used them in these Tropical Chicken Cups, then in these quick and easy potstickers. I admit, I’m kind of hooked on these little guys.
For these Buffalo Chicken Bites I used some shredded chicken breast – an option that’s much lower in fat and calories than the deep fried wings. Stir it together with just three ingredients and you’re ready to spoon it into the little wrappers. It’s just that easy.
These are a must for our family movie nights, parties, and of course for watching any and all sporting events. Try them and you’ll be hooked too!
Buffalo Chicken Bites
makes about 24
2 cups chicken breasts, cooked and shredded (or finely chopped)
1/4 cup Frank’s Hot Sauce (use less for milder flavor)
1 tablespoon butter, melted
1/4 cup crumbled blue cheese or your favorite all natural blue cheese dressing
24 wonton wrappers
Preheat oven to 375 degrees.
Place chicken, hot sauce, and butter in a medium mixing bowl and stir together using a wooden spoon.
Spread out individual wonton wrappers onto a baking sheet.
Spoon about one tablespoon of the chicken mixture into each wonton wrapper, keeping the chicken to one side so that you can fold the other side over the top. Sprinkle on a little blue cheese (or drizzle a little blue cheese dressing) over the chicken in each wonton wrapper.
Dip your finger in water and outline the edge of 2 wonton wrappers. Fold wonton wrapper over the filling with edges touching. Push edges together to seal. Spray lightly with olive oil (I use my Misto for this).
Bake for 12-15 minutes, until edges are lightly browned. Let cool for about 5 minutes before eating.
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These look awesome! Have you tried to make ahead as an appetizer and freeze them? Just curious……
No, but that is a great idea! If anyone tries that let me know how it turns out!
I haven’t tried your recipe yet, Susan, but I make southwestern eggrolls using the Nasoya egg roll wrappers all the time and freeze them; they’re great! Just know that you have to cook them much longer from frozen. How long I’m not sure, I just cook them until they’re crispy
Thank you Danielle! I’m going to give it a try next time make these. I love to double recipes and put half in the freezer for next time.
Can you send me the Nutritional info?