Buffalo Blasts® Recipe

Prepare chicken

If not already cooked, poach or roast chicken and shred it finely. Measure 2 cups shredded chicken and set aside.

Heat 1 tablespoon butter or oil in a medium skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds—do not brown.

Add the shredded chicken to the skillet. Pour in 1/2 cup Buffalo sauce and stir to coat. Cook 1–2 minutes until the mixture is heated through and most of the sauce has incorporated.

Remove the pan from the heat. Stir in the shredded cheddar (1 cup) and shredded mozzarella (1/2 cup) until melted and evenly distributed. Season with 1/2 tsp salt and 1/4 tsp black pepper. Let the filling cool briefly (5 minutes) so it thickens slightly—this helps prevent leaking when frying.

In a small bowl combine the spice mix: 1 tsp smoked paprika, 1 tsp garlic powder, 1/4 tsp cayenne and 1/4 tsp salt. Stir to blend.

Set up an assembly station: a stack of wonton wrappers covered with a damp towel (to prevent drying), a small bowl with the beaten egg (egg wash), the cooled filling, and the spice mix.

Working one wrapper at a time, place a wonton wrapper on a clean surface. Spoon about 1 to 1.25 tablespoons of the cooled Buffalo chicken filling into the center of the wrapper.

Lightly brush the wrapper edges with beaten egg. Sprinkle a tiny pinch (about 1/8 tsp) of the spice mix onto the egg-washed edge or lightly onto the surface of the filling—this creates the ‘spiced wrapper’ flavor. Fold the wrapper over the filling into a triangle or purse shape, pressing firmly to seal and remove air. If desired, fold edges toward the center to form a compact parcel. Repeat until all wrappers are filled (about 24). Keep finished blasts covered with a slightly damp towel.

If any wrappers have small tears, patch with a small bit of wrapper and egg wash; discard any that cannot be sealed tightly.

Pour vegetable oil into a deep pot or deep-fryer to a depth of about 3–4 inches (approx. 800–1200 ml depending on your vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of wrapper sizzles and rises steadily.

Fry the Buffalo Blasts in batches (do not overcrowd). Fry each batch for 2.5–4 minutes, turning once, until the wrappers are deep golden-brown and crisp. Cooking time depends on size/thickness—watch closely to avoid over-browning.

Use a slotted spoon to transfer cooked Blasts to a paper towel–lined tray to drain. Keep warm in a single layer in a low oven (around 200°F / 95°C) if cooking in multiple batches.

Arrange on a platter with celery sticks (3 stalks, cut into sticks) and a bowl of Blue Cheese Dressing for dipping. Serve immediately while hot and crisp.

In a small bowl whisk together 1/3 cup mayonnaise, 1/3 cup sour cream and 3 tablespoons buttermilk until smooth and slightly thinned. Add 1 tsp fresh lemon juice, 1/4 tsp Worcestershire sauce, 1/4 tsp salt and 1/8 tsp black pepper; whisk to combine.

Fold in 1/3 cup crumbled blue cheese, tasting and adjusting seasoning as needed. If you prefer a thinner dressing, stir in more buttermilk 1 teaspoon at a time.

Refrigerate the dressing for at least 10–15 minutes to let flavors meld. Stir again before serving alongside the hot Buffalo Blasts.