Buffalo Chicken Wonton Cups Recipes

Steps:

• Preheat oven to 375°F. Spray muffin tin very lightly with kitchen spritzer. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cup out.

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
• Fry in preheated oil until golden brown, 2 to 3 minutes.

Steps:

• Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
• Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
• Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.

Steps:

• Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.

Steps:

• 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.

Steps:

• Heat oven to 350°F.
• Mix cream cheese and wings sauce in medium bowl until blended. Add chicken and onions; mix well.
• Spray 12 muffin pan cups with cooking spray. Line each cup with wonton wrapper, with edges extending over top of cup. Fill with chicken mixture.
• Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.