The best Wonton appetizer you have ever had- crispy wonton crackers topped with fresh guacamole, saucy BBQ pulled chicken, and topped with my all time favorite island sauce! These are great appetizers for feeding a crowd, or for making the perfect dinner party that much better!
I will admit that I ate these for lunch and dinner two days in a row. No guilt.
I mean this flavor combination blows all other things out of the water. It’s crispy, hearty, and creamy.
My husband came home from work to a big platter of my second wonton “test”, and oh, I wish you could have seen his face! If you have ever doubted the phrase “the way to a mans heart is through his stomach”, you have obviously been making your man the wrong food. haha!
So let’s talk wontons.
For the base of our appetizer we want big crispy wontons. Frying the wonton wrappers will get us the crunchiest, bubbly, golden chip that is perfect for piling high with toppings!
I will admit I have never bought a package of ready made wonton wrappers- they are not sold in the country I live in, and I have a great fool proof recipe for making them at home, that I haven’t ever needed to look further!
Homemade Wontons- Go to recipe
My go-to recipe for homemade wonton wrappers is a flax wonton with black sesame seeds. The flax adds a hearty bite and artisan look to the wonton. One batch makes enough for me to fry half and freeze half for the next time I make this dish, unless we are having a party. Then we make as many as possible! These truly are the best appetizer ever!
We eat with our eyes first, and these wontons lack nothing when it comes to looks!
Guac. Starting with a green guacamole, brightened with lemon juice and salt with little chunks of tomato. I find the simple guacamole recipes are the best- you want to taste the fruit!
random fact: did you know that avocados are really considered a large berry?
BBQ Pulled chicken. I am a feen for pulled chicken. When made well, it seriously competes with brisket- and is half the price! We’re hyping up a bottle of Baby Rays Barbecue Sauce with brown sugar, vinegar, and spices. Add water so the chicken can really soak and boil on low till fork tender! So easy.
I use a pressure cooker for the chicken because it cooks faster but you can also use a regular heavy bottomed pot with a lid.
The sauce for topping is a super versatile sauce I dubbed as “island sauce”, because I got the idea from food on the islands!
Island Sauce. What is an appetizer without a drizzle of some fancy sauce?! I’m letting you off the hook here- no simmering or reducing today, this topping sauce is as easy and perfect as it gets.
I created this recipe for a recipe in Ami Magazine– we used the sauce to top the famed Ahi Katsu. Then I made it with Stuffed Bao. It’s so versatile! All you need is mayonnaise, soy sauce, a little mustard, and fresh lemon juice.
Add the sauce to a piping bag(or ziplock baggie), snip off the end/corner, and drizzle over the plated wontons. Beautiful and tasty as can be!
Don’t stress. While these wonton appetizers look fancy, the components are easy to make. Still- if you are making a party prep in advance! The chicken can be made and pulled a day before, and stored in a container. So can the sauce.
Wonton wrappers can be made and frozen to fry fresh or fried and stored for a day in an airtight bag. Then all you have to do on party day is whip up the guac, and layer up!
Happy Cooking friends, if you make these Pulled BBQ Chicken Wonton Appetizers we would love to see a review/ rating below, and please come say HI on Instagram to share your food photos! <3 estee
Pulled BBQ Chicken Wonton Appetizers
- 20-25 wonton wrappers (link to recipe above or use store bought)
pulled bbq chicken
- 3 chicken thighs
- 1/2 botte Baby Rays Babeque Sauce or your favorite bbq sauce!
- 1/4 cup brown sugar
- 2 TBSP white vinegar
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 cup water
- 1 avocado, pitted and halved
- 2 cloves garlic
- half a tomato
- squeeze of lemon juice, about 1/2 TBSP- taste and add more if desired
- 1/2 tsp salt
- 1/3 cup mayonaisse
- 1/2 TBSP mustard
- 1/2 TBSP soy sauce
- 1/2 tsp fresh lemon juice
- Place chicken in a pressure cooker or pot. Add all ingredients and pour over water. Bring to a boil, lower heat and let simmer till fork tender, 1- 1.5 hours. Check the water level at 45 minutes to an hour.Remove chicken to a plate and shred the meat- discard bones. Add the shredded chicken back to the pot and mix with the remaining bbq sauce that is in the pot. Set aside.
- Scoop the avocado flesh out of the skin into a medium sized bowl. Mash with a fork. Add salt, lemon, juice, and tomato, and mash again to combine.
- combine all ingredients in a small bowl and whisk with a fork to combine. transfer sauce to a piping bag or ziplock bag and when ready to use, snip off the end/corner.
- To fry the wonton wrappers, heat oil in a pan or pot until shimmering and fry the wrappers 3-4 at a time. when they are starting to turn golden on the edges, flip and fry the second side. this should take 7-15 seconds per side. remove when lightly golden-they will further deepen in color as they cool. drain on paper towels.
- do this step before and store the wrappers in an airtight bag, or use them immedietly.
- Get out a large serving platter. Spread a small spoonful(about a tablespoon to a tablespoon and a half) on to each wonton, leaving the edges dry. Pile up pulled chicken in the centre of the cracker. Place on serving platter. Once the wonton appetizers are plated, drizzle over each one island sauce- make a small opening when you cut the piping bag- the drizzle looks prettier when it is thinner!Enjoy fresh.