Ruby Tuesday's Buffalo Chicken Wontons

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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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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