Ruby Tuesday's Buffalo Chicken Wontons
"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
- Ingredients:
- 11
- Serves:
-
48
ingredients
- 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)
directions
- Preheat the oven to 325ºF.
- 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 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.
- 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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Reviews
-
Disappointed. Ruby Tuesdays recipe calls for cheese in their wontons. -
While this recipe sounds interesting enough, it doesn't really resemble the dish they serve at Ruby Tuesday's. Their wonton appetizers are served hot and with a crunchy, spice coated exterior. This is more of a wonton wrapper fashioned into a "cup" with chilled filling. I'll keep looking.
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<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>
