Bang Bang Chicken Dip with Baked Wonton Chips

If you’re a fan of bang bang sauce and wontons, this bang bang chicken dip will be right up your alley. The baked wonton chips are crispy and the perfect vessel for the spicy, tangy, extra creamy dip. A creamy dip, might I add, that’s totally dairy free and lower fat than it has any right to be.

This is an easy recipe to make, so let’s dive in and take a look at how to make it.

How to Make Baked Wonton Chips

Hopefully you were inspired to pick up plenty of wonton wrappers after making my bang bang chicken wonton cups. You’ll need roughly the same amount (15 wrappers) for these wonton chips, though you can definitely make a larger batch. They store great and can be used for all kinds of dips, not just the bang bang chicken dip.

I like to cut each wrapper into six squares. If you’d rather make triangles, go for it.

You will want to make sure your wonton wrappers are coated well with cooking spray to help with browning and even baking.

You’re looking for a nice golden brown color. Too pale and your wonton chips might be a little flimsy instead of nice and crispy. Just keep a watchful eye on them near the end. They can go from golden to dark brown quickly.

Two half sheet pans should fit the lot. If you’re serving a big crowd, it might be a good idea to double up the batch.

How to Make Bang Bang Chicken Dip

If you’ve made the bang bang chicken wonton cups I mentioned above, the base of this dip is essentially 1.5x the sauce with the addition of cream cheese.

Because my body decided to revolt against my love for dairy once I turned 30, I went with the dairy free Kite Hill cream cheese I used for my buffalo ground chicken chili and salsa verde chicken stew. If you’re good with dairy, count your lucky stars and use something like reduced fat cream cheese or the blended cottage cheese from my spicy ranch cottage cheese dip instead.

In my wonton cups recipe, I mentioned potentially using fat free Greek yogurt as a potential substitute for light mayo. You could also make a plant based low fat mayo to use instead.

For the chicken portion, the recipe calls for ground chicken. You can use ground turkey, pulled rotisserie chicken like in my cowboy caviar dip, or even a plant based meat crumble alternative.

But ground chicken is undefeated, in my opinion. Can’t find any in your grocery store? Make your own. It’s easy.

Not pictured above is the addition of scallions to the dip. I like adding 1-2 sliced scallions in the dip as well as serving with some freshly sliced on top. This is optional but highly recommended, as the green onion adds some great bite and freshness to the rich and creamy dip.

Serving, Storing, and Reheating

I prefer this bang bang chicken dip warm. So if you’re using another protein option, I would reheat it in a pan or pot before adding the sauce. A crockpot or slow cooker on its keep warm function is also great for keeping the dip up to temperature if you’re serving at a party.

Just keep in mind, you want to warm the sauce, not cook it.

If you want to make this dip ahead of time, it reheats well straight out of the refrigerator. You can even microwave it, stirring every 30-45 seconds until warmed throughout.

Store leftover chips in an airtight container at room temperature. They don’t need any reheating, though you can pop them in the oven or air fryer for a short stint to really elevate them to good as new.

And I think that’s everything. When you try this bang bang chicken dip and the baked wonton chips, I’d love to hear what everybody thought about it. Come back and let me know in a recipe review or in the comments.