These mini buffalo chicken egg rolls remind me of the time I ordered something called “boneless Buffalo wings,” many years ago. Like all Western New Yorkers, I have a deep affection for this messy, but delicious snack, and so I was very excited about being able to enjoy some without having to deal with the wing bones.
As I waited for my order, I felt sorry for whichever prep cook had been given the tedious task of de-boning them. However, my sympathy was unwarranted, since what they were calling “boneless buffalo wings” were nothing more than strips of fried chicken breast, coated in the same sauce. While happy for the prep cook, I was disappointed they weren’t wings.
So, it’s a little bit ironic that all these years later, I’m now using chicken breast to create a Buffalo wing alternative, but at least I’m not trying to trick anybody. That aside, these really do have a very similar flavor profile, and I should probably be more concerned with the people who are going to be upset I’m calling these egg rolls.
What’s not going to upset anybody is just how great a party snack these really do make, and not just because they’re delicious. Even sober people make a mess eating actual buffalo chicken wings, but that’s not going to be an issue here, thanks to their very user-friendly design. So, if you’re planning a party soon, I really do hope you give these a try. Enjoy!
Ingredients for 14 to 16 Mini Buffalo Chicken Egg Rolls:
8 ounces diced cooked chicken breast
1/3 cup diced celery
2 ounces blue cheese
2 ounces cream cheese
1 tablespoon Louisiana hot sauce
salt, freshly ground black pepper, and cayenne to taste
14 to 16 square wonton wrappers
more Louisiana hot sauce for dipping