Place chopped chicken in a food processor and pulse until pretty fine.

Add shredded sharp cheddar cheese and cream cheese. Pulse until combined.

Add wing sauce and pulse again.

Taste filling, adjust flavoring as needed by adding more wing sauce for a more pronounced flavor.

If using egg roll wrappers, cut into quarters using a large knife or scissors. Keep the wrappers in the packaging to keep them from drying out.

Place a small amount of filling in the center of the wrapper.

Dip your finger in a small amount of water and lightly dampen the edges of the wrapper.

Fold the wrapper from corner to corner forming a triangle. Seal the edge well.

Keep working until all of the filling is used.

In the meantime, in a heavy skillet pour about ½ inch of oil into the bottom of the pan.

Heat oil over medium heat until a small piece of wonton wrapper fries quickly. If the oil begins to smoke, turn the heat down.

Gently lower Buffalo Chicken Dippers one at a time into the hot oil. Do not crowd the pan. Cook 4-6 at a time depending on how many fit comfortably in your pan.

Gently turn the Dippers over and cook the second side. Each side takes 10-15 seconds. Watch carefully.

Remove with a slotted spoon to paper towels to drain.

Serve with ranch dressing and extra wing sauce if desired.