When I was younger, I always looked up to my big sister (and still do, of course). I did everything she did. She played the piano, so I played the piano. She played field hockey, so I played field hockey. She ordered buffalo chicken pizza, so I ordered Buffalo chicken pizza. And that’s how I discovered the heavenly flavor of Buffalo sauce. We were at a local pizza place in town—and New Jersey is very well known for its delicious pizza—and I saw that she ordered a slice of Buffalo chicken. “Ew, why would you eat a buffalo?” I thought, having not yet found out that this kind of Buffalo was referring to the city in upstate New York. I gave it a shot, and so began my obsession.
Nowadays, I still look up to my sister, but I make my own decisions. She likes to cook, but she doesn’t share the same passion for it that I have. I guess there’s finally something that makes the two of us a little different.
I created these buffalo chicken wontons for my friends over at Art Quench Magazine, and since they were so kind as to share them with their readers, I thought it was time I shared them with mine. Of course, feel free to adjust the amount of Buffalo sauce, depending on how much you like to spice things up.
5 oz. finely chopped cooked chicken
2 oz. cream cheese, softened
1/4 cup buffalo sauce
2/3 cup ranch dressing
1/4 cup shredded mozzarella cheese
3 tbsp. olive oil
1/2 small garlic clove
15 wonton wrappers
Preheat oven to 450 degrees. Mix ranch, buffalo sauce, cream cheese and garlic in a food processor until it creates a smooth sauce. Reserve half of the sauce. Combine chicken, mozzarella cheese and half of the sauce in a bowl and place a small amount in the center of each wonton wrapper (you can buy wonton wrappers at most grocery stores). Coat each wonton with olive oil and bake for 11-13 minutes or until tops are golden brown. Serve with remaining sauce. Makes about 15 wontons.