For an extra crispy texture, consider using panko breadcrumbs instead of flour for the final coating. Adjust the amount of Buffalo wing sauce to your preference. For a milder flavor, use less sauce; for a spicier kick, use more. To make ahead, prepare the stuffed wontons and store them in the refrigerator for up to 24 hours before frying. Fry just before serving for the best results. If you don't have a deep-fry thermometer, test the oil temperature by dropping a small piece of wonton wrapper into the oil. If it turns golden brown in about 30 seconds, the oil is ready. For a healthier option, consider baking the stuffed wontons instead of frying. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until golden brown and crispy, flipping halfway through.
Copycat Cheesecake Factory Buffalo Blasts
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING12 People
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VIEWS0
Experience the irresistible crunch and fiery flavor of these homemade Buffalo Blasts! Inspired by the Cheesecake Factory favorite, these crispy wontons are packed with a tangy Buffalo chicken filling and served with creamy blue cheese dressing and crisp celery sticks. Get ready for a flavor explosion in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol77 mg
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Fiber1 g
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Protein15 g
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Saturated Fat3 g
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Sodium728 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, combine the shredded chicken, mozzarella cheese, and Buffalo wing sauce. Mix well until evenly combined. Set aside. (5 minutes)
02
StepIn a shallow dish, whisk together the eggs and water. In a separate shallow dish, whisk together the flour and kosher salt. (5 minutes)
03
StepWorking with one wonton wrapper at a time, place 1 to 2 teaspoons of the chicken filling in the center of the wrapper. Dip a finger or brush in the egg wash and lightly brush around all four edges of the wrapper. (10 minutes)
04
StepFold the wrapper over the filling to form a triangle, pressing firmly to seal the edges and remove any air pockets. Set aside on a plate or baking sheet lined with parchment paper, and repeat with the remaining filling and wrappers. Do not discard the remaining egg mixture. (15 minutes)
05
StepIn a deep, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat until it reaches 350°F (175°C). A deep-fry thermometer is highly recommended for accurate temperature control. (10 minutes)
06
StepLightly dredge a stuffed wonton in the flour mixture, then dip it in the egg mixture, allowing any excess to drip off. Coat it again lightly in the flour, dip in egg and lightly coat in flour once more, creating a double breading. (5 minutes)
07
StepWorking in batches to avoid overcrowding the pan, carefully lower the stuffed wontons into the hot oil. Fry for 2-3 minutes, flipping occasionally, until golden brown and crispy. (10 minutes)
08
StepRemove the fried wontons with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining wontons. (10 minutes)
09
StepServe the Buffalo Blasts immediately while they're hot and crispy. Garnish with celery sticks, extra Buffalo sauce, and blue cheese dressing for dipping. (5 minutes)
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