Ruby Tuesday'S Buffalo Chicken Wontons

• 12 wonton wrappers, cut into quarters
• 2 tablespoons vegetable oil, to brush on wontons
• 6 cups water, to boil chicken
• 1 lb boneless skinless chicken breast
• 6 tablespoons louisiana hot sauce
• 2 teaspoons liquid margarine
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• salt
• blue cheese dressing
• celery (to garnish)

1. Preheat the oven to 325u0b0F.
2. Place the wonton wrappers on a work surface and brush lightly with the oil.
3. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
4. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins.
5. Cool on a wire rack.
6. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
7. Cook the chicken at a simmer until cooked through, about 12 minutes.
8. Cool the chicken slightly, then finely chop and shred with a fork.
9. Season with a little salt.
10. In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper.
11. Add the chicken and mix well.
12. Refrigerate until slightly chilled.
13. TO ASSEMBLE:
14. 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.
15. 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.

wonton wrappers, vegetable oil, water, chicken breast, hot sauce, liquid margarine, cayenne pepper, garlic, salt, blue cheese dressing, celery

Taken from www.food.com/recipe/ruby-tuesdays-buffalo-chicken-wontons-146404 (may not work)