At one point in my life, I did not understand the deliciousness of buffalo sauce. It wasn’t because I tried it and didn’t like it. No. It was because I hadn’t tried it and thought the world was just fine without it. One of our good friends in college used to order a buffalo chicken sandwich every time he dined at this one restaurant in town. I thought he needed to branch out a bit. But I didn’t know then what I know now.
I can’t remember when exactly I connected the two – buffalo sauce and deliciousness – but there is no going back now. Now it’s a frequent flyer on our menu. Buffalo chicken sandwiches, buffalo chicken pizza, a buffalo chicken dip and now buffalo cup wonton cups. I wish I could say I timed this post perfectly to coincide with the big football game coming up but the truth is this creation was primarily created because I wanted another way to eat it. I saw the original recipe and immediately thought, ‘This would be even better with the buff.”
The recipe is a modification of a dip recipe we use often. Simple parts – shredded chicken, ranch, hot sauce and cheese. It needs to be cooked down to combine the parts together and while the oven works fine, a microwave is quicker. Just a short span inside and the mix is ready. Wonton wrappers are really fun to work with (said the strange foodie). They seem delicate but have more give and stretch than I thought. A couple of trips in the oven and they are crispy, delicious cups that can contain even the mess of buffalo sauce.
I don’t have advice on how to eat them with class so my advice is to make sure everyone eats them at the same time so they will be too busy enjoying them to see how strange you look. :)
Recipe modified from E. Christensen and Gaby Dalkin
Ingredients
- 3 chicken breasts
- 1/3 - 1/2 cup Frank's Red Hot Sauce
- 1/2 a jar Marie's Ranch dressing
- 1/2 cup shredded cheddar cheese
- 40-48 wonton wrappers
- Feta cheese
Instructions
- Boil chicken until fully cooked.
- While still hot, place in the bowl of an electric mixer with the paddle attachment, turn on and shred the chicken. Stop when the pieces are between 1/2 - 1 inch long. (If you don't have an electric mixer or don't feel comfortable using it, shred the boiled breasts with a fork.)
- Combine the shredded chicken, hot sauce, dressing and cheese and mix well.
- Scoop into a shallow dish, like a glass pie plate, and cook in the microwave for 8-10 minutes, stirring twice.
- Set aside.
- Spray mini-muffin tins with cooking spray and press one wonton wrapper into each cup. Using the cooking spray again to spray the wrapper.
- Bake for 10 minutes at 325F until lightly golden brown
- Remove the shell from the pan and place on a cool rack. Repeat, if needed, with remaining wrappers.
- Place the cooled cups back in the mini-muffin tins and then scoop buffalo mix into the cups.
- Top with feta crumbles.
- Bake for 8-10 minutes, or until the wonton wrappers turn a darker golden brown.
- Remove and serve immediately.
