Ruby Tuesday's Buffalo Chicken Wontons

• wonton wrappers↗12

  cut into quarters

• vegetable oil↗2 tablespoons

  to brush on wontons

• water↗6 cups

  to boil chicken

• boneless skinless chicken breast↗1 lb
• louisiana hot sauce↗6 tablespoons
• liquid margarine↗2 teaspoons
• cayenne pepper↗1⁄8 teaspoon
• garlic powder↗1⁄8 teaspoon
• salt↗
• blue cheese dressing
• celery↗

  to garnish

Step-by-step instructions

1. 1

   Preheat the oven to 325ºF.

2. 2

   Place the wonton wrappers on a work surface and brush lightly with the oil.

3. 3

   Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.

4. 4

   Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins.

5. 5

   Cool on a wire rack.

6. 6

   Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.

7. 7

   Cook the chicken at a simmer until cooked through, about 12 minutes.

8. 8

   Cool the chicken slightly, then finely chop and shred with a fork.

9. 9

   Season with a little salt.

10. 10

    In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper.

11. 11

    Add the chicken and mix well.

12. 12

    Refrigerate until slightly chilled.

13. 13

    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.

14. 14

    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.