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.
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.