Copycat Cheesecake Factory Buffalo Blasts

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Make Cheesecake Factory Buffalo Blasts right at home with ingredients you may already have on hand. With this recipe, you’ll have two dozen buffalo chicken wontons ready for snacking in just 40 minutes! Serve on game day, as an after-school snack, or with a simple side for dinner.

Titled Image: Cheesecake Factory Buffalo Blasts Recipe


Cheesecake Factory Buffalo Blasts

The Buffalo Blasts at Cheesecake Factory are my newest obsession! They’re little pockets of deep-fried heaven, stuffed with chicken, cheese, and a spicy cream sauce.

And guess what? You can make them at home with a few ingredients plus some pantry staples. Perfect for last-minute invites!

I can never get enough of that spicy buffalo flavor. Heck, I’ve got recipes for mac and cheese, burgers, meatball poppers, and even a hot dip!

Obviously, Cheesecake Factory Buffalo Blasts are a popular appetizer, but you can easily toss a salad together and call it a meal. Yum!

ingredients for buffalo blasts cheesecake factory recipe

Ingredient Notes and Substitutions

  • Chicken – Have this cooked and shredded ahead of time. I usually have some ready to go in my freezer, but you can cook it fresh or even use a rotisserie bird!
  • Buffalo Sauce – Frank’s Red Hot is my favorite, but feel free to use what you like. You can also adjust the amount up or down depending on how spicy you like it.
  • Cheese – I like mozzarella for this buffalo blast Cheesecake Factory recipe. It’s got a mild flavor and tons of melty pull!

    Colby Jack or Monterey Jack are great alternatives. Sometimes I even sneak a little cream cheese in there too.
  • Flour & Eggs – This combo creates the breading on the outside.

    Whisk all-purpose flour with some salt for flavor, and whisk the eggs with water to thin the consistency.
  • Wonton Wrappers – Find these in the international aisle or at your local Asian food market.

    Sometimes they come in circles, but you’ll want the square wrappers to make this buffalo blasts Cheesecake Factory recipe.
  • Vegetable Oil – My top choice for deep frying because of its neutral flavor and high smoke point. Canola or peanut oil will work too.
shredded chicken cheese and buffalo sauce in a mixing bowl

How to Make Buffalo Blasts Cheesecake Factory Copycat

  • Carefully seal the wonton wrapper around the filling.

Prevent the filling from leaking by making sure you get a really tight seal all the way around.

Don’t seal buffalo chicken wontons too tightly, either, or they may burst once fried.

If you don’t trust a brush, you can also dip your (clean) finger in water and run it all along the edge of the wrapper. Press together right away to ensure a good seal.

  • Double dredge for an extra crispy coating.

After the first coating of flour, gently shake off any excess before dipping in the egg mixture.

This ensures you get an even layer instead of thicker clumps dotted on the surface.

Then, get those Cheesecake Factory buffalo blasts back in the flour for another layer — it’s the secret to an extra crunchy texture!

  • Fry in batches so you don’t overcrowd the pan.

Bring the oil to around 350°F for frying. If you don’t have a thermometer, drop a small piece of bread in the oil as a test. If it sizzles and browns quickly, you’re ready to fry!

Add just a few wontons at a time — they should be fully submerged with plenty of space to move around without touching each other.

This allows them to cook and brown evenly.

Once a batch is done, let the oil come back up to temperature before starting the next round.

Be sure to drain each batch on a plate lined with paper towels to absorb excess oil.

Prep Ahead

  • Make wonton filling
  • Prepare dredging stations
  • Heat frying oil to 350°F

Kitchen Tools You Will Need

  • Wide, Deep Skillet for frying your Buffalo Blast Cheesecake Factory copycats!
  • Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
  • Shallow Bowls for dredging
  • Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
  • Use a Slotted Spoon or Tongs to carefully remove wontons from the hot oil.
buffalo chicken mixture in wanton wrapper

Serving Suggestions

Buffalo chicken wontons are best served immediately for maximum crunch.

Just like wings, you’ll want to pair them with celery sticks and ranch or blue cheese dressing for dipping. 

If you have a big enough package of wonton wrappers, you might as well make some avocado egg rolls while you’re at it!

Add some fried mac and cheese bites and you’re ready for any game day or family celebration.

fried buffalo blasts

Storing and Reheating Buffalo Chicken Wontons

While these don’t make the best leftovers, you can certainly refrigerate extras for a few days. Store in an airtight container.

Reheat Cheesecake Factory buffalo blasts in the air fryer until warm and crispy again. Or, bake at 375°F on a wire rack set over a baking sheet for 8-10 minutes.

Buffalo Blast Cheesecake Factory FAQ

Can I make these in an air fryer?

Yes, but you’ll need to make a few changes. Air frying dredged food gets real messy real fast, and it doesn’t tend to turn out the same.

Instead, skip the dredging station and spray the wontons evenly with oil or cooking spray. 

Preheat your air fryer to 400°F, then place buffalo wontons in the basket in a single layer with space between each. If you can stand them upright, you’ll be able to squeeze in a few more.

Air fry Cheesecake Factory buffalo blasts for 8-10 minutes, flipping halfway if they are laying flat. They should be golden brown and hot in the center when done.

What’s the best way to shred chicken?

The simplest way to shred cooked chicken is by hand using two forks. Insert the tines into the meal and pull in opposite directions, continuing until you’re done.

But the fastest (and most low-effort) method is a stand mixer! Toss the cooked meat into the bowl and fit the mixer with the paddle attachment. Run it at low speed for about a minute and you’ll have perfect shreds!

Can I make Cheesecake Factory Buffalo Blasts ahead of time?

You can assemble the wontons and refrigerate them a few hours in advance. Cover with a damp paper towel or tightly wrap in plastic so they don’t dry out.

Or, freeze them before frying if you’d like. Once sealed, arrange them in a single layer on a baking sheet and freeze until firm. 

Transfer to an airtight container or freezer-safe storage bag and store for 1-2 months. Fry from frozen, adding another minute or two to the cooking time as needed.

buffalo blasts on a tray with celery

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closeup of stacked cheesecake factory buffalo blasts

closeup of cheesecake factory buffalo blasts

Copycat Cheesecake Factory Buffalo Blasts

Donna Elick
Cheesecake Factory Buffalo Blasts are crispy wontons packed with spicy, creamy filling — everything you want in an easy party appetizer!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Method Stovetop
Servings 24 wontons


  • 2 cups shredded chicken
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup buffalo sauce
  • 2 large eggs, beaten
  • 1 tablespoon water
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • wonton wrappers
  • vegetable oil, for frying

For Serving: (Optional)

  • celery sticks
  • buffalo sauce
  • blue cheese dressing


  • In a bowl, mix together the shredded chicken, shredded mozzarella cheese, and buffalo sauce until well combined.
  • In a shallow dish, beat the eggs and water together. In another dish, whisk together the all-purpose flour and kosher salt.
  • To make the wontons, spoon about 2 tablespoons of the chicken mixture into a wonton wrapper. Brush the edges of the wrapper with water to help seal it. Fold the wrapper over the filling, pressing down to seal the edges. Repeat this process until all the chicken mixture has been used.
  • Dredge each prepared wonton in the flour mixture, shaking off any excess. Dip the coated wonton into the beaten egg mixture, making sure to coat it evenly. Finally, dredge the wonton back into the flour mixture, ensuring it is fully coated. Repeat this process with all the wontons.
  • Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). It’s important to have enough oil to fully submerge the wontons. You can test if the oil is ready by dropping a small piece of bread into the oil – if it sizzles and turns golden brown within seconds, the oil is hot enough.
  • Carefully place the coated wontons into the hot oil, cooking them in batches to avoid overcrowding the pan. Fry the wontons for approximately 5 minutes, or until they are crispy and golden brown. Use a slotted spoon or tongs to remove them from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
  • Optional: Serve the buffalo chicken wontons with celery sticks on the side for added freshness. You can also offer additional buffalo sauce and blue cheese dressing for dipping. Enjoy!

Donna’s Notes

Adjust the amount of buffalo sauce to your desired level of spiciness. You can add more or less depending on your preference.
Make sure to fully seal the wonton wrappers to prevent the filling from leaking during frying.
When dredging the wontons, shake off any excess flour before dipping them in the beaten egg mixture to ensure even coating.
Maintain the oil temperature at around 350°F (175°C) for crispy and evenly cooked wontons. Use a thermometer to monitor the temperature throughout frying.
Avoid overcrowding the pan while frying the wontons to allow them to cook evenly and achieve a golden-brown color.
Use a slotted spoon or tongs to carefully remove the fried wontons from the oil, allowing any excess oil to drain on a paper towel-lined plate.
Serve the buffalo chicken wontons immediately for the best taste and texture.
Optional: Provide celery sticks, additional buffalo sauce, and blue cheese dressing as accompaniments for dipping, enhancing the flavors and providing a cooling element.


Serving: 1 | Calories: 64cal | Carbohydrates: 6g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 307mg | Sugar: 0.1g | Fiber: 0.2g | Calcium: 23mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Cheesecake Factory Buffalo Blasts Recipe - PIN

Originally published March 2024

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  1. 5 stars
    Just made these buffalo blasts and they’re seriously addictive! So easy to whip up, thanks to Donna’s amazing recipe!

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