BBQ Chicken Pizza Rolls (The Ultimate Super Bowl Snack)
If you need the perfect Super Bowl snack, you just found it. These BBQ Chicken Pizza Rolls are crispy, cheesy, packed with flavor, and so ridiculously easy that you’ll wonder why you’ve been ordering wings this whole time. We’re talking wonton wrappers filled with shredded BBQ chicken made with Blues Hog Champions Blend, then pan-fried to golden perfection. They’re basically the best parts of pizza and BBQ chicken combined into one handheld, dippable, completely addictive package.
I’ve partnered with Blues Hog on this recipe, and let me tell you — their Champions Blend BBQ sauce is the secret weapon here. It’s got this perfect balance of sweet, tangy, and smoky that makes the chicken absolutely sing. This is the kind of appetizer that disappears in minutes, so fair warning: make a double batch or prepare for disappointment when they’re gone.
The Wonton Wrapper Magic
Okay, can we talk about how genius wonton wrappers are for recipes like this? They’re thin, they crisp up beautifully when pan-fried, and they’re the perfect size for two-bite appetizers. I know some people might be thinking, “Why not use egg roll wrappers?” And sure, you could. But wonton wrappers are smaller, crispier, and honestly just more fun to eat.
You can find wonton wrappers in pretty much any grocery store, usually in the produce section near the tofu. They’re super affordable (like $3 for a whole pack), and they’re versatile enough that you can use leftovers for actual wontons, dumplings, or more of these pizza rolls because trust me, you’ll want to make these again.
The key with wonton wrappers is keeping them covered with a damp towel while you work so they don’t dry out. They’re delicate, but once you get the hang of filling and folding them, you’ll be cranking these out like a pro.
Fun BBQ Chicken Fact: The modern barbecue chicken tradition actually has academic roots! In the early 1950s, Dr. Robert C. Baker, a professor at Cornell University, developed what became known as “Cornell Chicken” — a simple vinegar-based barbecue sauce and cooking method that transformed the poultry industry. Before this, Americans weren’t huge chicken eaters (they preferred beef and pork), and Baker made it his mission to change that. He’s also credited with inventing the chicken nugget! The man was basically the George Washington Carver of chicken, developing over 50 poultry products during his career. Cornell Chicken barbecues became so popular in upstate New York that they’re still a staple at every fundraiser, fire department cookout, and community event in the region.
Blues Hog Champions Blend: The MVP
Let’s talk about this BBQ sauce for a second. Blues Hog Champions Blend is the real deal. It’s a competition-grade sauce (hence the name) that’s been used by championship BBQ teams for years. The flavor profile is absolutely perfect for these pizza rolls — it’s sweet but not cloying, tangy but not vinegary, and has this deep, smoky richness that makes everything taste better.
I use it to coat the shredded chicken, and it creates this sticky, flavorful filling that stays put when you’re rolling and frying. The sauce caramelizes slightly in the hot oil, which adds an extra layer of flavor and creates these crispy, slightly sweet edges that are honestly to die for.
You could use rotisserie chicken for this (the ultimate shortcut), or cook your own chicken breasts and shred them. Either way, toss that shredded chicken with a generous amount of Blues Hog Champions Blend until it’s well coated. You want every bite to be packed with that BBQ goodness.
The Pan-Frying Process
Pan-frying these is super straightforward and doesn’t require a ton of oil. I use about an inch of oil in a deep skillet, heated to around 350-375°F. If you don’t have a thermometer (I didn’t for the longest time), just drop a tiny piece of wonton wrapper in — if it sizzles immediately and turns golden in about 60 seconds, you’re good to go.
The rolls only take about 2-3 minutes per side to get golden and crispy. You want them to be a deep golden brown color — that’s when you know the wrapper is properly crispy and the filling inside is hot and melty. Work in batches so you don’t overcrowd the pan, which would drop the oil temperature and make them soggy instead of crispy.
Once they’re done, drain them on a wire rack or paper towels. The wire rack is better if you have one because it keeps them crispy all the way around, but honestly, these disappear so fast that it barely matters.
Perfect for Game Day (or Any Day)
These BBQ Chicken Pizza Rolls are the ultimate Super Bowl snack. They’re handheld, they’re shareable, they’re impressive without being complicated, and they pair perfectly with beer. Plus, you can make a ton of them relatively quickly, which is essential when you’re feeding a crowd of hungry football fans.
But real talk? These aren’t just for game day. They’re perfect for parties, potlucks, movie nights, or honestly just a random Tuesday when you want something fun for dinner. I’ve made them for everything from birthday parties to casual get-togethers, and they’re always the first thing to disappear from the table.
The combination of crispy wrapper, tender BBQ chicken, and that sweet-smoky Blues Hog flavor is just irresistible. And because they’re bite-sized, it’s way too easy to eat like ten of them without realizing it. Not that I would know from personal experience or anything.
Assembly Line Efficiency
One of my favorite things about making these is setting up an assembly line. I lay out all my wonton wrappers, have my BBQ chicken ready in a bowl, prep my egg wash, and then just work through them systematically. It’s actually kind of meditative once you get in a rhythm.
You don’t want to overfill them — a tablespoon or so of BBQ chicken is perfect. Too much filling and they’ll be hard to seal and might burst open while frying. A little restraint during assembly means perfect, crispy pizza rolls that stay together beautifully.
I like to roll them up like little burritos or fold them into triangles — both methods work great. Just make sure you seal the edges well with egg wash so the filling doesn’t leak out. Once you’ve got your technique down, you can crank out 20-30 of these in like 15 minutes.
Dipping Sauce Situation
While these are absolutely delicious on their own (the Blues Hog sauce does a lot of heavy lifting), they’re even better with dipping sauces. Ranch is always a crowd favorite — that cool, creamy contrast with the warm, sweet BBQ is chef’s kiss. I also love a good blue cheese dressing if you want to go full Buffalo-adjacent.
Some people like to serve them with extra Blues Hog Champions Blend for dipping, which is never a bad call. Honey mustard is another great option if you want something tangy and sweet. Basically, any dipping sauce you’d pair with chicken wings works perfectly here.
Why This Recipe Just Works
The genius of these BBQ Chicken Pizza Rolls is that they take familiar flavors — BBQ chicken, crispy wrappers, that handheld convenience we all love — and combine them in a way that feels new and exciting. They’re like if pizza rolls and BBQ chicken wings had a baby, and that baby was absolutely perfect.
The wonton wrappers crisp up beautifully and provide this delicate, shattery crunch. The BBQ chicken is tender, flavorful, and stays moist inside the wrapper. And that Blues Hog Champions Blend? It’s doing all the work in terms of flavor, so you don’t need a million ingredients or complicated seasonings.
They’re simple enough that anyone can make them, but impressive enough that people will think you spent hours in the kitchen. That’s the sweet spot for entertaining, in my opinion. Maximum impact, minimum effort.
Make-Ahead Game Plan
Here’s a pro tip: you can totally make these ahead of time. Assemble all the pizza rolls, place them on a baking sheet in a single layer, and freeze them until solid. Once they’re frozen, transfer them to a freezer bag and they’ll keep for up to 3 months.
When you’re ready to fry them, you can cook them straight from frozen — just add an extra minute or two to the frying time. This is perfect for game day because you can do all the prep work days in advance and then just fry them up fresh when people arrive.
Having a stash of these in your freezer means you’re always ready for unexpected guests or last-minute snack cravings. It’s like having a secret weapon in your culinary arsenal.
INGREDIENTS
- Wonton wrappers
- 2-3 cups cooked chicken, shredded (rotisserie chicken works great!)
- Blues Hog Champions Blend BBQ sauce (enough to generously coat the chicken)
- water (for sealing)
- Oil for frying (vegetable, canola, or peanut oil work great)
Optional additions:
- Shredded mozzarella or cheddar cheese
- Diced red onion
- Chopped jalapeños
THE VERDICT
These BBQ Chicken Pizza Rolls are hands-down one of the best game day appetizers I’ve ever made. They’re crispy, they’re packed with flavor, and they’re so easy that you can make a huge batch without breaking a sweat. The Blues Hog Champions Blend takes the chicken to the next level with that perfect sweet-tangy-smoky flavor that competition BBQ teams rely on.
Whether you’re hosting a Super Bowl party, need an easy appetizer for a potluck, or just want something fun and delicious to snack on, these pizza rolls deliver every single time. They’re the kind of recipe that becomes a regular in your rotation because they’re just that good and that easy.
The combination of crispy wonton wrapper and tender, saucy BBQ chicken is absolutely unbeatable. And the fact that they come together in less than 30 minutes? That’s just the cherry on top.
So grab your wonton wrappers, your Blues Hog Champions Blend, and get ready to make the MVP of game day snacks. Your guests are going to lose their minds over these, and you’re going to be the hero of the party. You’re welcome.
P.S. When you make these (and you absolutely will because they’re too good not to), snap a pic and tag me AND @BluesHogNation! I want to see all your crispy creations. And let me know what dipping sauce you went with — I’m always looking for new pairing ideas! 🏈🍗
BBQ Chicken Pizza Rolls (The Ultimate Super Bowl Snack)
Ingredients
- Wonton wrappers
- 2-3 cups cooked chicken shredded
- Blues Hog Champions Blend BBQ sauce about ½ to ¾ cup, or enough to generously coat the chicken
- Water for sealing
- Oil for frying vegetable, canola, or peanut oil — about 2 cups
Optional additions:
- Shredded mozzarella or cheddar cheese
- Diced red onion
- Chopped jalapeños
Instructions
- Prepare the BBQ chicken: In a medium bowl, toss your shredded chicken with Blues Hog Champions Blend BBQ sauce until it’s well coated. You want every piece of chicken covered in that delicious sauce. Set aside.
- Set up your workspace: Lay out your wonton wrappers. Have a small bowl of water nearby for sealing, and line a baking sheet with parchment paper for holding the assembled rolls.
- Fill the wrappers: Add about 1 tablespoon of the BBQ chicken mixture to the center of one side of the wrapper. Don’t overfill or they’ll be hard to seal!
- Fold them over: Fold one side over the filling. Dip your finger in water and brush it along the top edge to seal it closed. Press gently to make sure it’s sealed well. Place seam-side down on your prepared baking sheet. Repeat with the remaining wrappers and filling.
- Heat the oil: Pour about 1-1.5 inches of oil into a deep skillet or heavy-bottomed pan. Heat over medium-high heat until the oil reaches 350-375°F. If you don’t have a thermometer, test with a small piece of wonton wrapper — it should sizzle immediately when you drop it in and turn golden in about 60 seconds.
- Fry in batches: Carefully place 4-6 pizza rolls into the hot oil, making sure not to overcrowd the pan (this drops the temperature and makes them greasy instead of crispy). Fry for about 2-3 minutes on the first side until golden brown, then flip and fry for another 2-3 minutes on the other side. They should be deep golden and crispy all over.
- Drain: Remove the fried pizza rolls with a slotted spoon or tongs and place them on a wire rack or a plate lined with paper towels to drain excess oil. Repeat with the remaining rolls.
- Serve hot: These are best enjoyed immediately while they’re still hot and crispy! Serve with ranch, blue cheese dressing, extra Blues Hog Champions Blend, or your favorite dipping sauce.
Notes
- Chicken shortcuts: Rotisserie chicken is your best friend here. It’s already cooked, already seasoned, and saves you so much time. Just shred it up and toss it with the BBQ sauce.
- Don’t overfill: Seriously, less is more. Overfilled rolls are more likely to burst open while frying.
- Keep wrappers covered: Wonton wrappers dry out super quickly. Keep the stack covered with a damp towel while you’re working to prevent cracking.
- Oil temperature matters: If your oil is too hot, the outside will burn before the inside gets hot. If it’s too cool, they’ll absorb too much oil and be greasy. Aim for that 350-375°F sweet spot.
- Make ahead option: Assemble the pizza rolls completely, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Fry directly from frozen, adding 1-2 extra minutes to the cooking time.
- Add cheese: If you want to make these even more indulgent, add a small pinch of shredded mozzarella or cheddar cheese to the BBQ chicken filling before rolling. The melty cheese situation is next level.
- Customize the heat: Want them spicier? Add some diced jalapeños to the filling or mix a little hot sauce into your BBQ chicken. Blues Hog has other sauce varieties too if you want to switch up the flavor!
