Buffalo Blast Recipe

The key to creating these crispy, spicy buffalo blasts is the double-dredging technique: coating them in flour, then egg, then flour again ensures a thick, crunchy shell that stays firm after frying. They’re delicious served with celery sticks and a side of creamy blue cheese dressing.

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Buffalo Blast Recipe Ingredients

• 2 cups shredded chicken — rotisserie works, leftover grilled, whatever’s easy
• ¾ cup shredded mozzarella — melts nice and gooey
• ¼ cup buffalo sauce — Frank’s is the classic, but go wild
• Wonton wrappers — find them near tofu usually
• 2 large eggs, beaten
• 1 tbsp water
• 1½ cups all-purpose flour
• 2 tsp kosher salt
• Vegetable oil — for frying
• Optional for serving: celery sticks, extra buffalo sauce, blue cheese dressing

How To Make Buffalo Blast Recipe

1. Mix the filling: Combine the shredded chicken, shredded mozzarella, and buffalo sauce in a medium mixing bowl. Stir until the mixture is well combined and the chicken is thoroughly coated in the orange sauce.
2. Set up the dredging station: Prepare your station by placing the beaten eggs and water in one shallow dish and the all-purpose flour mixed with salt in another. Keeping these close together will make the process much smoother.
3. Assemble the wontons: Place one wonton wrapper flat on your work surface and add about 2 tablespoons of the chicken filling to the center. Wet the edges of the wrapper with your finger, then fold it into a triangle or a “purse” shape, pressing the edges firmly to seal.
4. Coat the wontons: Dip each assembled wonton first into the seasoned flour, then into the egg wash, and then back into the flour for a second time. Pat them gently to ensure the coating adheres well to the wrapper.
5. Heat the frying oil: Pour the vegetable oil into a deep pot or skillet and heat to approximately 350°F (175°C). The oil should be deep enough to fully submerge the wontons during the frying process.
6. Fry in batches: Carefully place 3 to 4 wontons into the hot oil at a time, being careful not to crowd the pot. Fry for about 5 minutes until they are golden brown and crispy on all sides.
7. Drain and serve: Remove the wontons with a slotted spoon and let them drain on a plate lined with paper towels. Serve hot with celery and your favorite dipping sauces.

Recipe Tips

• How to prevent the wontons from opening: Ensure you use enough water to dampen the edges and press very firmly; any gap in the seal will cause the cheese to leak and the oil to pop.
• Can I use different cheese?: While mozzarella is great for a gooey stretch, you can substitute it with Monterey Jack or sharp cheddar for a bolder flavor.
• How to keep wontons crispy: Do not stack the wontons while they are hot and draining, as the steam will soften the crunchy coating of the ones underneath.
• Using an air fryer: If you prefer to avoid deep frying, spray the coated wontons generously with oil and air fry at 375°F for 10-12 minutes, turning halfway through.

What To Serve With Buffalo Blasts

These spicy appetizers are heavy and savory, so they pair best with cooling or crisp sides.

• Fresh celery and carrot sticks
• Creamy blue cheese or ranch dressing
• Extra buffalo sauce for dipping
• A cold, refreshing lager or sparkling lemonade

How To Store Buffalo Blasts

• Refrigerate: Store leftover fried wontons in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to regain their crunch.
• Freeze: It is best to freeze these before frying. Place the assembled and breaded wontons on a tray until solid, then transfer to a freezer bag for up to 3 months. Fry directly from frozen.

Buffalo Blast Recipe Nutrition Facts

• Calories: ~340 kcal (per serving of 2-3 pieces)
• Carbohydrates: 30g
• Protein: 18g
• Fat: 16g
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and oil absorption.

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