These crispy baked smashed wontons put ginger-garlic chicken and Japanese BBQ sauce on top of a wonton wrapper, with no folding or sealing required. I bake them on an oiled sheet pan for crisp wonton edges, then finish each one with an optional drizzle of Kewpie mayo. Such a fun appetizer for game day!
Why I Bake These On A Sheet Pan
I tested pan-frying these smashed wontons, but the smoky kitchen, splattering oil, and multiple batches weren’t worth it. My version bakes on a sheet pan instead, so there’s no standing at the stove cooking a few at a time.
You’ll still need to bake in batches if your pan can’t hold the wontons in a single layer without overlapping. Give them the space they need rather than squeezing them all onto a smaller sheet.
Featured Ingredients
- Ground Chicken: Mix it with the seasonings while raw. It cooks right on the wonton wrapper in the oven, so there’s no separate browning step.
- Wonton Wrappers: These small wrappers are the base for each appetizer. Leave them flat rather than folding them around the filling.
- Japanese BBQ Sauce: Three tablespoons go into the chicken mixture, with extra available for drizzling after baking.
- Ginger, Garlic, And Green Onions: Freshly grated ginger, minced garlic, and minced green onions season the chicken filling.
- Avocado And Sesame Oils: Avocado oil and part of the sesame oil coat the baking sheet. The remaining sesame oil goes into the filling. Keep that division in mind before mixing!
How To Make Smashed Wontons Without Folding
Instead of enclosing the filling, spread it over the top of each wrapper. Divide all the chicken mixture evenly among the 16 wrappers, approximately 1½ tablespoons per wrapper. Dip your fingertips in water to help flatten the filling and spread it evenly to the edges. The chicken will shrink slightly as it cooks.
Transfer the wontons to the oiled baking sheet with the chicken facing up. Keep them in a single layer without overlapping. The edges should turn crisp, but wrapper color alone won’t tell you whether the chicken is done. Use an instant-read thermometer to check that the thickest part of the filling reaches 165°F, and continue baking as needed.
Toppings And Serving
Let the wontons rest for 5 minutes after baking, then top each one individually with Kewpie mayonnaise, extra Japanese BBQ sauce, and chopped cilantro, if you’d like. The toppings are optional, so you can leave some plain and drizzle the rest.
Serve them as an appetizer for game day or your next get-together. If you’re putting together a larger spread, add a bowl of rainbow sesame noodle salad alongside them.
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Optional Toppings
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Preheat the oven to 400°F. Add the avocado oil and 1/2 tablespoon of the sesame oil to a large rimmed baking sheet. Spread the oil evenly over the sheet and set aside.
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Add the ground chicken, ginger, green onions, Japanese BBQ sauce, garlic, sea salt, and remaining ½ tablespoon sesame oil to a mixing bowl. Mix until combined.
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Lay the wonton wrappers flat on a clean, dry work surface. Divide the chicken mixture evenly among the 16 wonton wrappers, approximately 1½ tablespoons per wrapper. Use damp fingertips to spread the filling evenly to the edges.
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Transfer the wontons to the oiled baking sheet with the chicken facing up, arranging them in a single layer without overlapping. Bake for 10 minutes and then turn the oven to broil. Cook until the edges are golden brown and turned up (~2 minutes) until the wrapper edges are crisp and the chicken reaches 165°F, measured with an instant-read thermometer in the thickest part of the filling. Continue baking as needed to reach 165°F; don’t rely on baking time or wrapper color alone.
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Remove from the oven and let the wontons rest for 5 minutes. Top each wonton individually with Kewpie mayonnaise, additional Japanese BBQ sauce, and chopped cilantro, if desired, and serve.
- Every oven cooks differently. This recipe has been tested in three ovens, and the cook time varies based on the oven.
- I recommend using a metal baking sheet. Do not use a textured cookie sheet or a diamond-texture baking sheet. I tried using a diamond-texture baking sheet and it caused the wontons to steam.
- If your baking sheet cannot hold all the wontons in a single layer without overlapping, bake in batches. Additional batches or baking time needed to reach 165°F extends the 37-minute one-batch total.
- Spread the chicken evenly to the wrapper edges. The meat will shrink slightly as it cooks.
Calories: 87 kcal, Carbohydrates: 6 g, Protein: 6 g, Fat: 5 g, Fiber: 0.2 g, Sugar: 1 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
