1-2-3 CRISPY BUFFALO CHICKY
FOR THE BUFFALO SHREDDED CHICKEN:
- 3 cups shredded rotisserie chicken
- (or just roast 3-4 bone in chicken breasts with some olive oil, salt + pepper, cook covered at 350°f/180°c, for 1 hour. Then cool 10 min, shred lightly, will shred more when cooking… mix in any accumulated juices from the pan and that’s it.). 1 tbsp olive oil
- 1/2 cup brown sugar
- 1 tsp granulated onion
- 2/3 cup franks hot sauce FOR MICHALS (well technically her mother, but I got from her so we call it Michal’s) COLESLAW:
- 6 tbsp mayo
- 2 tbsp vinegar
- 2 tbsp kosher salt
- 1/4 tsp granulated garlic
- 6 Tbsp sugar
- 800g coleslaw mix
For the wontons::
- 1 pkg wonton wrappers
For assembly:
- 2 scallions, thinly sliced
- Popper sauce (franks hot sauce + honey)
Cooking steps
Step 1
Preheat oven to 350°f (180°c). Line a baking sheet with parchment. Grease parchment. Add wontons in a single layer. Spray the top. Place Ein the oven and bake for 3-4 min till crisp. They’ll continue to cook when they come out. Done!
Step 2
Allow to cook completely then store in an airtight container until using!
Step 3
Add franks to a pot. Drizzle in honey and stir. Taste and keep adding honey until it’s as sweet you like.) bring to a boil, cool, pour into squeeze bottle. Done!
Step 4
Place crispy wontons on a serving dish. Add a small scoop of coleslaw, followed by a small amount of the buffalo shredded chicken. Drizzle some popper sauce and sprinkle scallions.
