Recipe: Ruby Tuesday's Buffalo Chicken Wontons (copycat version)

Ruby Tuesday's Buffalo Chicken Wontons
Fried wonton wrappers filled with Buffalo-sauced shredded chicken. Served with bleu cheese dressing and crunchy celery sticks for dipping. (Menu Description)

RUBY TUESDAY'S BUFFALO CHICKEN WONTONS
(CADILLAC JACK'S VERSION)
Source: Jack/Copykat
Makes 48 appetizers

12 wonton wrappers (3x3 1/2-inches), cut into quarters
Vegetable oil to brush on wontons, about 2 tablespoons
6 cups water (to boil chicken)
1 lb. (about 3 medium) boneless, skinless chicken breasts, washed, patted dry
6 Tablespoons Crystal Louisiana Hot Sauce
2 teaspoons I Can't Believe It's Not Butter liquid margarine (open up the bottle and pour it)
1/8 teaspoon cayenne pepper, ground
1/8 teaspoon garlic powder
salt
Blue cheese dressing and celery for garnish

Preheat the oven to 325 degrees F.

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.

In a medium saucepan, heat the water and about a teaspoon of salt over medium heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and shred with a fork, seasoning with a little more 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.

JACK'S 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.