1. Shred and roughly chop the chicken. I prefer to use a rotisserie chicken but use any chicken cooking method you prefer. Chop the chicken so that the shredded sections do not exceed ½ inch. 
2. Make the buffalo sauce by adding the hot sauce, stick of butter, vinegar, and garlic powder to a small-medium pot and cook on medium-low until the butter has melted. 
3. Add the sauce, ½ cup cheddar cheese, ½ cup mozzarella cheese, and green chilies to the shredded chicken and set aside. 
4. Assemble the wontons. Assemble the wontons by adding 1 1/2-2 tablespoons of filling in between the center and one of the corners of the wontons. Dip your finger in water and trace the perimeter of the wonton with water. Roll the tip of the corner up and under the chicken mixture. Fold up the sides of the wrapper and press to seal.
5. Cook:

Deep Fry (pictured): 

• Start by heating your oil over medium-high heat. Watch the temperature closely and adjust the heat to keep the oil at about 375 degrees. 
• Using a slotted spoon add 2-4 wontons to the oil and fry for 3-4 minutes.
• Remove them from the oil on top of a paper towel-lined plate to cool.

Pan Fry:

• Add one tablespoon of olive oil to a large nonstick skillet.
• Heat on medium-high until the oil is bubbling.
• Add a few wontons to the skillet, being careful not to overcrowd the skillet.
• Cook for 2 minutes on each side.

Bake:

• Preheat the oven to 425 degrees.
• Brush the rolls with olive oil and add to a lined baking sheet.
• Bake for 20 minutes flipping the rolls halfway through.