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Ruby Tuesday's Buffalo Chicken Wontons

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“Fried wonton wrappers filled with Buffalo-sauced shredded chicken. Served with bleu cheese dressing and crunchy celery sticks for dipping.(Menu Description). From Copykat”
READY IN:
1hr
SERVES:
48
UNITS:
US

Ingredients Nutrition

Directions

  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.

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