BUFFALO CHICKEN WONTON CUPS
Love Buffalo wings but not the bones? Try this version, made with shredded cooked chicken breasts baked in wonton wrapper cups.
Provided by My Food and Family
Categories Sauces & Condiments
Time 40m
Yield 12 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
BUFFALO CHICKEN WONTONS
These are always a hit at any party I take them to! They offer a classic flavor with a twist! Plus, the filling is hard to mess up.
Provided by Ashley L
Categories Appetizers and Snacks Spicy
Time 55m
Yield 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 29.5 g, Cholesterol 43.2 mg, Fat 19.2 g, Fiber 1 g, Protein 15 g, SaturatedFat 6.2 g, Sodium 839.7 mg, Sugar 0.4 g
BUFFALO WONTONS
Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton. These are easy and delicious. The perfect appetizer for a party or at home! I like to serve them with blue cheese or ranch dressing.
Provided by Krystal
Categories Appetizers and Snacks Pastries
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Melt the butter over medium-high heat in a small saucepan. Remove from heat; whisk the hot pepper sauce and vinegar into the hot butter. When mixture is smooth, set sauce aside and allow to rest for 1 hour to cool and thicken. Stir the shredded chicken into the cooled buffalo sauce, and let stand 15 minutes.
- Lay out several wonton wrappers, place 1/2 teaspoon chicken in the center of each wrapper and top with 1/2 teaspoon cream cheese. Brush the edges of the wonton wrappers with egg white, fold them over the filling in a triangle shape and press the edged together to seal. Continue until all of the wontons are filled.
- Heat the oil in a saucepan over medium-high heat to 375 degrees F (190 degrees C).
- Cook the wontons, carefully placing the wontons 4 to 5 at a time into the hot oil and deep fry until golden brown, flipping as necessary for even browning, about 2 minutes. Remove the wontons from the oil and drain on paper towel.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 12.7 g, Cholesterol 45.7 mg, Fat 15 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 7.5 g, Sodium 401.5 mg, Sugar 0.1 g
BUFFALO CHICKEN CUPS
A fun way to serve buffalo chicken in bite-sized cups! I made these after thinking about what a hit buffalo chicken is with my guests, but wanting to keep it a little less messy to eat during the big games. They were a hit, so I thought I'd share :) This is especially fast and easy if you already have some cooked chicken on hand to shred and use. Note - if you like bleu cheese with your buffalo chicken, feel free to sub in bleu cheese dressing instead of ranch, or bleu cheese instead of the cheddar. We're just not bleu cheese fans around here ;)
Provided by Starrynews
Categories < 30 Mins
Time 20m
Yield 12 bite-sized cups
Number Of Ingredients 7
Steps:
- Combine chicken and hot sauce in a pan and warm through, mixing well.
- Put tortilla chip scoops out on platter.
- Combine ranch dressing and sour cream, mixing well.
- When chicken is warm, fill each chip with buffalo chicken mixture.
- Sprinkle each chip with cheddar cheese.
- Top each chip with a dollop of the ranch dressing & sour cream mixture.
- Sprinkle with diced celery.
- Enjoy!
BUFFALO CHICKEN CUPCAKES
Buffalo Chicken Cupcakes filled with cream cheese, buffalo sauce, cheddar cheese, and layers of wonton wrappers.
Provided by Christy Denney
Categories Appetizer
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
- 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.
- For regular sized cupcakes (see below for minis): Start layering your cupcakes. 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 cupcakes 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 cupcake out.
- For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.
BUFFALO CHICKEN WONTONS
Provided by Tregaye Fraser
Categories appetizer
Time 1h
Yield 10 to 12 wontons
Number Of Ingredients 11
Steps:
- Fill a deep, heavy pot halfway with vegetable oil (or use a deep fryer) and heat the oil to 360 degrees F.
- Put the Buffalo sauce, sweet chili sauce, honey and butter in a saucepan and bring to a simmer; simmer for 10 minutes. Toss the chicken in the sauce, season with salt and pepper and set aside to cool slightly, about 10 minutes.
- Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash and set aside.
- Take a wonton wrapper (cover the rest with a damp towel) and put a small amount of the chicken mixture--about 2 level tablespoons--in the middle of it. Add a few pieces of blue cheese crumbles, being careful not to go too far outside of the middle of the wonton--we don't want the cheese to ooze out when frying. Next, brush all 4 corners with the egg wash, then seal the corners by pinching each opposite corner together to make that famous wonton shape; make sure there are no holes for the filling to leak out. Repeat with the remaining ingredients.
- Now in the fryer they go! Fry the wontons in batches until golden brown, 3 to 4 minutes total. Drain briefly on a rack or paper towel-lined plate. Serve hot with carrot sticks, celery sticks and ranch dressing.
BUFFALO CHICKEN WONTON CUPS
Make and share this Buffalo Chicken Wonton Cups recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 27m
Yield 36 appetizers
Number Of Ingredients 7
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.
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