Copycat Cheesecake Factory Buffalo Blasts

Active Time: 20 Mins
Total Time: 30 Mins
Yield: Serves 12 (serving size: 2 pieces)

Sure, cheesecake is good, but everyone knows The Cheesecake Factory excels when it comes to shareable apps. Enjoy your favorite gooey, spicy, and crispy Cheesecake Factory snack without leaving the house. Our Copycat Cheesecake Factory Buffalo Blasts are perfect for parties, movie nights, or just adding a little excitement to dinner or snack time.


  • 2 cups shredded chicken (from 1 rotisserie chicken)
  • 6 ounces shredded mozzarella cheese (about 1 1/2 cups)
  • 1/3 cup buffalo-style hot sauce
  • 2large eggs
  • 1 tablespoon water
  • 1 1/2 cups (about 6 3/8 oz.) all-purpose flour
  • 2 teaspoons kosher salt
  • 24square wonton wrappers (about 1/2 of 12-oz. pkg.)
  • 3 cups canola oil, for frying
  • Celery sticks
  • Buffalo-style hot sauce and blue cheese dressing, for dipping

How to Make It

Step 1

Stir together chicken, cheese, and wing sauce in a medium bowl. Set aside.

Step 2

Whisk together eggs and water in a shallow dish. Whisk together flour and salt in a separate shallow dish.

Step 3

Working with 1 wonton wrapper at a time, place 1 to 2 teaspoons of the chicken filling in center of wrapper. Dip finger or brush in egg mixture, and brush lightly around edges of wrapper. Fold wrapper over filling, forming a triangle, pressing to seal edges. Set aside, and repeat with remaining filling and wrappers. Do not discard egg mixture.

Step 4

Preheat oil to 350°F in a Dutch oven over medium to medium-high. Lightly dredge stuffed wontons in flour mixture, and then dip in egg mixture, letting excess drip off. Coat again lightly in flour; dip in egg, and lightly coat in flour once more, creating a double breading. Fry in small batches until golden brown and flaky, flipping occasionally, about 2 minutes. Drain on a paper towel-lined plate. Repeat process with remaining pieces. Serve immediately with celery sticks, and buffalo sauce and blue cheese for dipping. (Alternatively, drain on a rimmed baking sheet lined with a wire rack and keep warm in a 200°F oven until ready to serve.)

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