Buffalo Chicken Triangles

Poach chicken breasts in boiling water until cooked through; shred and put into a bowl. Add the garlic, celery, parsley, softened cream cheese, salt and pepper to taste and about 1/4 cup of the buffalo wing sauce. You be the judge as to how much you’d like; there’s really no exact amount, although you don’t want it too wet. Set aside.

In a pie dish, beat eggs with 1/4 cup buffalo wing sauce.

In another pie dish, mix panko, breadcrumbs, and season with salt and pepper.

Flour your work surface. Take one egg roll wrapper and put about 2 tablespoons of the filling in the middle. Wet your finger in water and run it along two edges of the wrapper; fold the wrapper into the shape of a triangle, making sure to not trap air in the pocket so they don’t explode when you fry them, and seal them well. Continue until you have no more chicken filling. Dip each wonton in the egg mixture and then coat with crumbs.

Cook in vegetable oil heated to 375 degrees for a few minutes until golden brown. Rest on a bed of paper towels to drain.

Serve with blue cheese dressing and extra buffalo sauce on the side.