On Saturday, I attempted to make these. I ended up using wonton wrappers. The chicken was cooked ahead of time then minced. I mixed it with a hot sauce and butter combo. Then I put into the wonton wrappers and sealed it up. I fried it until browned and crispy.
Here's what went wrong:
1. The sauce seems to have leached out of the wrappers. The chicken wasn't saucy at all and had only a hint of the "buffalo" flavor.
2. The chicken tasted old but I think that could be overcome by cooking same day instead of doing it the day before and refrigerating. It did not taste old the day I cooked it.
3. The outside was a little too crunchy to the point of making your gums sore from trying to chew them.
In talking about it, we're thinking maybe going with the calzone idea and baking in the oven would work. I have never even eaten a calzone so am not sure how to go about making the dough. I have made pizza dough quite often.
Also, I'm thining of maybe heating the buffalo sauce and thickening with some cornstarch, then adding the chicken. Maybe that would help it to stick to the chicken better without absorbing into the dough as much.
I'm open to your suggestions and experiences with things like this!
Here's what went wrong:
1. The sauce seems to have leached out of the wrappers. The chicken wasn't saucy at all and had only a hint of the "buffalo" flavor.
2. The chicken tasted old but I think that could be overcome by cooking same day instead of doing it the day before and refrigerating. It did not taste old the day I cooked it.
3. The outside was a little too crunchy to the point of making your gums sore from trying to chew them.
In talking about it, we're thinking maybe going with the calzone idea and baking in the oven would work. I have never even eaten a calzone so am not sure how to go about making the dough. I have made pizza dough quite often.
Also, I'm thining of maybe heating the buffalo sauce and thickening with some cornstarch, then adding the chicken. Maybe that would help it to stick to the chicken better without absorbing into the dough as much.
I'm open to your suggestions and experiences with things like this!
