Buffalo Chicken Wonton Cups

Buffalo Chicken Wonton Cups | windykitchen

As you can surely tell from having spent even one second looking at this blog, I like to spend my free time drooling over recipes and foodporn. And my favorite kind of recipes to drool over? Not decadent desserts or comforting carbs…it’s appetizers. Small, savory, sometimes-spicy and seldom-low-sodium (ugh I know I hate me too)…I just love them! Part because they’re tasty and part because they remind me of parties and sharing food with friends and loved ones. Who doesn’t love a good appetizer?

The problem is, my love for apps is way disproportional to how often I end up making them. I don’t entertain nearly as often as I would like (thanks tiny one-bedroom apartment!) and it never seems to make any sense to make them on like a random Tuesday or something. And if you’re making something to bring to a party or whatnot, you’re pretty restricted in terms of travel-ability and not-needing-an-oven-ness. Apps are tricky!

Given this disproportional state of affairs, I jumped at the chance to make a yummy new app the last time I had a few friends over to watch some basketball games (which…was awhile ago! Clearly not winning the promptest blogger of the year award over here). I made my go-to bruschetta recipe, some guac, some pizza, and some killer mini-cheesecakes. And, last but not least, these buffalo chicken wonton cups that I had been wanting to make for, oh, a billion years. Result? Super simple and really tasty!

Buffalo Chicken Wonton Cups | windykitchen

BUFFALO CHICKEN WONTON CUPS (adapted from The Sweets Life)

2 chicken breasts, poached and shredded (can also use rotisserie chicken)
30 wonton wrappers
1 tbsp melted butter
1/2 cup hot sauce, such as Frank’s, or more to taste
1/2 cup blue cheese crumbles
5 scallions, thinly sliced
1/2 cup shredded mozzarella cheese
ranch or blue cheese dressing, for dipping (optional)

1. Preheat oven to 350. Spray muffin tins with cooking spray and fit a wonton wrapper in each cup, pressing firmly into the sides to form a cup (I actually used a mini-muffin tin to be able to make more at once, but work with what ya got). Bake wonton wrappers 5 minutes, or until lightly browned.
2. While wonton cups are baking, toss shredded chicken with melted butter, hot sauce, blue cheese, scallions, and mozzarella. Remove wonton cups from oven and fill each with 1-2 tbsp chicken mixture. Return to oven and cook another 5-10 minutes, until cheese begins to melt. Serve warm, with dressing for dipping if desired.

Man I love putting delicious stuff in wonton wrappers! This is a guaranteed winner.

Buffalo Chicken Wonton Cups | windykitchen


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