Ruby Tuesday's Buffalo Chicken Wontons

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 48
• 12 wonton wrappers, cut into quarters
• 2 tablespoons vegetable oil, to brush on wontons
• 6 cups water, to boil chicken
• 1 lb boneless skinless chicken breast
• 6 tablespoons louisiana hot sauce
• 2 teaspoons liquid margarine
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• salt
• blue cheese dressing
• celery (to garnish)

Recipe

• 1 preheat the oven to 325ºf.
• 2 place the wonton wrappers on a work surface and brush lightly with the oil.
• 3 mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
• 4 bake until light brown, about 5 minutes. remove from oven, let cool slightly and remove from the muffin tins.
• 5 cool on a wire rack.
• 6 place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
• 7 cook the chicken at a simmer until cooked through, about 12 minutes.
• 8 cool the chicken slightly, then finely chop and shred with a fork.
• 9 season with a little salt.
• 10 in a medium bowl mix together the hot sauce, liquid margarine, garlic powder, and cayenne pepper.
• 11 add the chicken and mix well.
• 12 refrigerate until slightly chilled.
• 13 to assemble:
• 14 place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. serve at room temperature.
• 15 note: the wonton cups can be baked up to 3 days in advance and stored in an airtight container. the chicken mixture can be made up to 1 day in advance. let sit at room temperature for 30 minutes before serving. the wonton cups can be filled up to 1 hour in advance.