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Melt the butter over medium-high heat in a small
saucepan. Remove from heat; whisk the hot pepper
sauce and vinegar into the hot butter. When
mixture is smooth, set sauce aside and allow to
rest for 1 hour to cool and thicken. Stir the
shredded chicken into the cooled buffalo sauce,
and let stand 15 minutes.
Lay out several wonton wrappers, place 1/2
teaspoon chicken in the center of each wrapper and
top with 1/2 teaspoon cream cheese. Brush the
edges of the wonton wrappers with egg white, fold
them over the filling in a triangle shape and
press the edged together to seal. Continue until
all of the wontons are filled.
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Heat the oil in a saucepan over medium-high heat
to 375 degrees F (190 degrees C).
Cook the wontons, carefully placing the wontons 4
to 5 at a time into the hot oil and deep fry until
golden brown, flipping as necessary for even
browning, about 2 minutes. Remove the wontons from
the oil and drain on paper towel.
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