These Air Fryer Buffalo Chicken Wontons are stuffed with a creamy blend of chicken, cream cheese, cheddar, and wing sauce, then air fried until perfectly golden and crispy. You get all the flavors of buffalo chicken dip in a crispy handheld bite, ready in under 30 minutes.
I’ve been on a serious buffalo chicken kick lately and these wontons are the latest obsession. They’re crispy on the outside, packed with a creamy, spicy filling, and they come together way faster than you’d expect.
These started as a game day experiment, but now I can’t stop making them. Just like our wonton jalepeno poppers these quickly became a favorite in my family. There’s just something about a crispy + cheesy + spicy combo that we all love!
I’ll be honest: my first batch, I overfilled them and a few split open in the air fryer. Not a disaster, just a little messy. Once I backed off to a couple of teaspoons of filling and made sure to really press those edges sealed, they came out perfect every single time.
Chad is not usually a big buffalo sauce guy. He’s more of a ‘little more mild, please’ kind of person. But he ate half the plate before I even sat down. Come to think of it, he ate our air fryer buffalo chicken drumsticks last week without whining about them being too hot! Maybe he is turning into a big strong man? 😆
Chicken – The chicken needs to be precooked and chopped. I usually grab rotisserie chicken for this, but any leftover chicken will be great. PRO TIP: It is always easier to shred warm chicken and easier to chop cold chicken.
Filling- Room temp cream cheese, shredded cheddar, garlic powder, and wing sauce make up the filling.
Wonton wrappers– You will need about 16 of them for this recipe. I find these in the refrigerated produce area of my local grocery store, usually with the vegan products.
3 Reasons You’ll Love This Recipe
- Ready in under 30 minutes start to finish, including filling and folding time!
- That crispy wonton shell and creamy buffalo chicken filling combo is SO good – especially with ranch or blue cheese dressing for dipping.
- Works as a game day appetizer, party snack, or a fun weeknight dinner.
How to Make Buffalo Chicken Wontons in the Air Fryer:
Mix together the filling ingredients until well combined.
Spoon 1-2 teaspoons filling in the center of each wonton wrapper.
Dip your finger in water and run it around the edges of the wrapper and then fold and press to seal.
Arrange in a single layer in the air fryer, spritz with oil and cook until browned and crispy.
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Serving Ideas:
Serve these buffalo chicken wontons hot with ranch or blue cheese for dipping. That’s the classic move and it’s classic for a reason.
If you’re putting out a spread, celery and carrot sticks on the side make a nice balance.
For a full dinner, a simple side salad or some coleslaw cuts through the richness really well.
FAQ:
Two things: don’t overfill (about 2 teaspoons is plenty), and make sure you’re sealing the edges well with wet fingertips. Press firmly around the entire edge before placing them in the basket.
You can assemble them a few hours ahead and keep them tightly covered with plastic wrap in the fridge until you’re ready to cook. I wouldn’t go more than a few hours or the wrappers will get soggy from the filling.
At 3 tablespoons of wing sauce for the whole batch, there’s a kick but it’s manageable, especially once you add ranch or blue cheese. Cut back to 2 tablespoons for milder, or add a pinch of cayenne if you want more heat.
Check the refrigerated vegan section first. They’re also sometimes in the freezer aisle or near the refrigerated produce. Stores are inconsistent about where they stock them, so it might take a quick lap.
Recipe Tips!
Frank’s Red Hot works just as well as traditional wing sauce here. Whatever you have on hand is fine.
I use a tablespoon to portion the filling and just don’t quite fill it all the way. It’s easier than measuring exactly 2 teaspoons and makes sealing so much smoother.
Can’t find wonton wrappers? Check the refrigerated vegan section, the freezer aisle, or near the produce. Stores are inconsistent about where they stock them.
Your second batch will cook faster since the air fryer is already hot. Start checking around the 4-minute mark.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer at 350 degrees for 2-3 minutes until heated through and crispy again.
I haven’t tested freezing these, but my gut says they’d freeze pretty great! I would try cooking straight from the freezer, dropping the temp 20 degrees and adding 3-4 minutes to the cook time. No guarantees since I haven’t tested it, but that’s where I’d start.
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