Buffalo Chicken Potstickers Recipe

I’m bringing another delicious recipe your way that works as an appetizer or even as a light lunch. Either way, you are going to absolutely love these Buffalo Chicken Potstickers. I mean, gah! How could you possibly not!

 

The idea of these babies came to me the other afternoon as I was driving from one place to the next running errands. It was about 5:30 in the afternoon and I passed by so many of the popular restaurants in my little town and noticed something.

There were a whole bunch of cars parked at a restaurant that only sells buffalo wings. Like, that’s the only thing besides french fries (to go with the wings) tea and soft drinks that you can buy.

There are about four tables in there for eating, but most people simply pick up trays of his wings to take with them. He always has a line out the door, even though people call ahead for orders.

Even though his personality doesn’t match, the popularity reminds me of the Soup Nazi on Seinfeld. Remember him?

I also noticed that the parking lot of our local Asian restaurant was full as well. I giggled and thought, now if those two got together, there wouldn’t be an empty seat in the house.

Hello, Buffalo Chicken Potstickers!

So, I whirled my car into the parking lot for my grocery store and picked up a package of Wonton wrappers to try out my idea. I knew my husband of all people would tell me what he thought. We have a couple of classifications for recipes around my house, so I couldn’t wait to hear which one he gave it.

1. Okay – that means, make it again if we’re starving.

2. Umm, no – that means, never make this again in my lifetime.

3. a keeper – that means, it’s good and I’d like to eat that regularly.

4. Blog-worthy – that is the highest qualification he can give anything I cook.

With one bite, he looked up at me and said, “these are definitely blog-worthy!”

 

 

So, here you go.

From my afternoon of running errands to you.

Buffalo Chicken Potstickers.

You need ‘em.

You’d be amazed at where some of my recipe ideas come from.

Running errands seems pretty sedate.

Here’s the recipe.

 

5.0 from 1 reviews
Buffalo Chicken Potstickers Recipe
 
Prep time
Cook time
Total time
 
Buffalo Chicken Potstickers combine two fabulous cultures of food in one great recipe. Crispy on the bottom and soft on the top, these buffalo chicken potstickers are out of this world delicious!
Author:
Serves: 12
Ingredients
  • 2 pounds chicken, cooked and shredded
  • 1½ cups buffalo sauce
  • 3 green onions
  • salt and pepper
  • 48 wonton wrappers
  • water for sealing wonton wrappers
  • 2 tablespoons olive oil
  • ⅓ cup chicken stock
Instructions
  1. Combine first four ingredients (through salt and pepper) in a large bowl. Place 1 tablespoon of buffalo chicken mixture into the center of a wonton wrapper. Brush water along all edges of wonton wrapper for sealing. Bring two corners of wrapper together in a point and then seal edges of wrapper closed. Form filled wrapper into a crescent at the bottom to help the potsticker stand during and after cooking. Place on a baking sheet covered with a damp towel to prevent wrappers from drying out before cooking.
  2. Add olive oil to the bottom of a large skillet or saute pan over medium heat. Add 10-12 wrappers to the skillet at a time and cook for two minutes. Then, pour chicken stock into skillet and cover with a lid. Allow to cook for two more minutes.
  3. Remove lid and remove potstickers from skillet. Place onto a baking sheet and keep warm in a 225 degree oven until all potstickers are ready to serve.

 

I served my Buffalo Chicken Potstickers with this Bleu Cheese Dip!

I can’t wait to hear how you like these. They are perfect for entertaining for the holidays or game days. But, I warn you. They disappear quickly!

Enjoy!
Robyn xoxo

DISCUSS

  1. 5

    Jocelyn says

    I’ve never made anything “buffalo” before. Is there a particular buffalo sauce you recommend? Thanks so much.

  2. 14

    Jennifer says

    I notice the recipe calls for 24 wrappers with 1 tablespoon of filling placed in each, but that would use only 1-1/2 cups of filling. What do you do with what is left over?

    • 15

      says

      Thanks so much for your comment, Jennifer! The recipe should read for 48 wrappers with 1 tablespoon of filling in each.

  3. 21

    Randi says

    In the recipe it says to put 10-12 them in the pan for a few, then add the chicken stock. Do you brown them all first then add them all in with the chicken stock or do a brown/chicken stock rotation with 12 at a time? Thanks!

    • 22

      says

      Hi Randi,
      You’ll cook them 10-12 at a time, depending on how many your pan will hold, and add chicken stock once each set has browned. I hope you enjoy them!

  4. 23

    Leslie says

    Hi Robyn. What a fun recipe. Any thoughts on how much in advance they could be prepared and kept in the fridge and/or frozen? And if they could be frozen, how best to prepare them at that stage?

    Thanks so much :)

  5. 24

    Angie says

    I saw this on Pinterest. How wonderful that you share the recipe and a special Thank You for allowing us to print it so easily.

    Angie

  6. 25

    Jackie says

    I also just saw this on Pinterest and thought they looked incredible. I am looking forward to making these for a holiday party. Thanks for sharing.

    • 27

      says

      Hi Alexis,
      You can cook it any number of ways. I like to toss about 6 boneless, skinless chicken into my slow cooker and cook on low for about 6 hours during the day and then shred using my stand mixer for recipes. You can also boil your chicken or roasted chicken would be fine, too. I’ve even used rotisserie chicken in a pinch and it works great. Enjoy!

  7. 28

    Terra says

    How have I not thought of this? We love making pot stickers at home, so crispy and yummy. My husband makes his own hot sauces all of the time and we eat wings like once a week. We are so gonna do this!! Thanks

  8. 30

    Whitney says

    I just made these tonight and my hubby loved them!!! I found this recipe at about 7 and my hubby got off at about 8 so there was no time to cook fresh chicken and shred it. Instead I used 3 of the chuck chicken in a can and it worked out perfectly! Had them done in about an hour prepped and cooked! Thanks so much for this recipe! It was wonderful!

  9. 33

    BArbara says

    Can this be made ahead and not cook and frozen. Would love to have a lot on hand and just pull from the freezer.

    • 34

      says

      I’ve not tried it that way, Barbara. If you do, let me know how it works for you. I bet other folks would love to know, too!

  10. 35

    Brooke says

    This was absolutely amazing!! Even the kiddos loved them. :)) I used leftover rotisserie chicken and added some shredded carrot and a dash of ranch into the chicken mixture. They were so so good. I think I might even try making them with shredded celery next time too… thank you for sharing

  11. 36

    Carrie says

    These look delicious; however, we are not big fans of Buffalo Wings. Something about the vinegar in the sauce I think. I was thinking about changing the sauce to another hot sauce, but also was thinking about mixing the chicken and hot sauce with a bit of cream cheese. It is too weird? I’ve seen it done that way for the Buffalo Egg Rolls and thought it might work (we are cream cheese lovers, lol). Any thoughts on this combination? I’m thinking of making it for New Year’s Eve. Thanks.

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