Buffalo Blast Recipe

This is a straightforward homemade version of Cheesecake Factory Buffalo Blasts — it’s got crunch, real flavor, and comes together fast. Works well as a late-night snack, a quick lunch, or something fun to share.

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Quick Summary

• Prep time: 20 mins
• Cook time: 20 mins
• Flavor: crispy, creamy, tangy, spicy
• Great for: game day, awkward potlucks, fridge-raids

Why I Like This Recipe

Not gonna lie, I wasn’t even hungry when I made these. Just bored. Opened the fridge, found some leftover rotisserie chicken, and the rest is buffalo-blasted history. First bite? Ridiculous. Crunchy shell, cheesy spicy center, dipped in blue cheese… yeah. I stood over the sink and ate four. Zero regrets.

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

1. Mix the filling: Chicken, cheese, buffalo sauce. Toss it all in a bowl. Stir till it looks like orange-ish madness.
2. Get your dipping stations ready: One dish with beaten eggs + water. Another with flour + salt. Keep it close — this part gets messy.
3. Assemble the wontons: Take one wrapper. Add 2 tbsp of filling. Wet the edges with your finger, fold it into a triangle or little purse shape, press tight. Repeat until the bowl’s empty or you lose patience.
4. Dredge + coat: Each one goes: flour → egg → flour again. Pat gently. You’ll be tempted to skip a step. Don’t. Trust me.
5. Heat the oil: About 350°F (175°C). Enough to submerge the wontons. If you don’t have a thermometer, just toss in a bread crumb — if it sizzles hard and fast, you’re good.
6. Fry in small batches: Don’t crowd the pot. Fry 3–4 at a time till golden and crispy, about 5 mins. Drain on paper towels. Let ‘em cool. (Or don’t. Burn your mouth like I did.)
7. Serve with stuff: Celery sticks if you wanna feel balanced. Blue cheese for dipping. More buffalo sauce if you’re chaotic.

Tips for Success

• Seal the wrappers tight — if not, they will leak and hiss in the oil.
• Don’t skip the double flour dip. It’s what makes ‘em super crispy.
• Let the filling cool a bit before wrapping — hot mix = soggy wrappers.
• Use a slotted spoon or spider strainer for frying. Way easier.
• Eat fast — they lose crunch after about an hour, not that you’ll wait that long.

Storage and Reheating

• Fridge: Store leftovers in a sealed container for up to 3 days. They’ll go a little soft but still taste good.
• Freezer: Freeze uncooked ones flat on a tray first, then bag them. Cook straight from frozen — add a minute or two to the fry time.
• Microwave (meh): They’ll soften up but the filling still slaps. About 30 secs.
• Oven or air fryer (best): 300°F (150°C) oven for 6-8 mins. Air fryer at 175°C for 5 mins. Crunch comes back.

FAQs

Common Mistakes and How to Dodge Them

• Why are my blasts leaking in the oil? Probably didn’t seal the edges tight enough. Use water or egg wash and press hard.
• Mine got soggy — what happened? Oil might’ve been too cool. Or you overcrowded the pan. Keep the temp steady and fry in small batches.
• They exploded while frying?? Steam buildup. Too much filling or not sealed well. Back off a little on stuffing.
• Why are mine pale and greasy? Oil too cold. 350°F is the sweet spot — use a thermometer if you can.
• The wrappers tore when I folded them: Too dry or overhandled. Keep them under a damp towel while you work. Or just don’t overthink it — even the ugly ones taste good.

Nutrition Facts (Per Wonton)

• Calories: 64 kcal
• Total Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 27mg
• Sodium: 307mg
• Potassium: —
• Total Carbohydrate: 6g
• Dietary Fiber: 0.2g
• Sugars: 0.1g
• Protein: 5g