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Category: Deep Fried
Prep Time: Cook Time: Total Time:
12 wonton wrappers, cut into quarters
2 tbsp vegetable oil, to brush on wontons
6 cups water, to boil chicken
1 lb. boneless skinless chicken breasts
6 tbsp Louisiana hot sauce
2 tsp liquid margarine
1/8 tsp cayenne pepper
1/8 tsp garlic powder
Salt
Blue cheese dressing
Celery (to garnish)
Preheat the oven to 325. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt.
In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled.
To assemble: Place 1 heaping tsp of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature.
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BUFFALO CHICKEN WONTONS
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
12 wonton wrappers, cut into quarters
2 tbsp vegetable oil, to brush on wontons
6 cups water, to boil chicken
1 lb. boneless skinless chicken breasts
6 tbsp Louisiana hot sauce
2 tsp liquid margarine
1/8 tsp cayenne pepper
1/8 tsp garlic powder
Salt
Blue cheese dressing
Celery (to garnish)
Preheat the oven to 325. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt.
In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled.
To assemble: Place 1 heaping tsp of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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