Ruby Tuesday’s Buffalo Chicken Wontons
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 breasts
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)
-
Preheat the oven to 325F. 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: 1. 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.