Ingredients:

  • 2 cups cooked chicken, finely shredded (approx. 250g)
  • 4 oz cream cheese, softened (115g)
  • 0.5 cup buffalo sauce (120ml)
  • 1 cup Monterey Jack cheese, finely shredded (100g)
  • 2 tbsp green onions, finely chopped (12g)
  • 0.5 tsp garlic powder
  • 20 square wonton wrappers
  • 1 large egg
  • 1 tbsp water
  • 1 quart neutral frying oil
  • 0.5 cup chunky blue cheese dressing
  • 4 stalks celery, cut into sticks

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, shredded cheese, green onions, and garlic powder until cohesive.
  2. Place a wonton wrapper on a clean, dry surface, keeping remaining wrappers covered with a damp paper towel.
  3. Place approximately 1 tablespoon of the chicken filling in the center of the wrapper.
  4. Whisk the egg and water to create an egg wash. Brush the edges of the wrapper with the wash, fold over to create a triangle, and press firmly to remove air pockets and seal.
  5. Heat 2 inches of oil in a heavy-bottomed pot until it reaches 350°F (175°C).
  6. Carefully fry 3–4 Buffalo Blasts at a time for 2–3 minutes, turning occasionally, until the exterior is deep golden brown.
  7. Use a slotted spoon to transfer the blasts to a wire cooling rack set over a baking sheet to drain.
  8. Let rest for 3 minutes before serving with celery sticks and blue cheese dressing.