The first time I had buffalo chicken wontons was at a bar in Minneapolis after a beer festival. Of course, at the time, they tasted AMAZING, because what wouldn’t after a few brews? But, I had become obsessed and had to recreate them at home. I’ve been “into” cooking for quite some time, but this is one of the first times I can remember thinking I had to, and could, recreate something that I had in a restaurant. I lived alone at the time, so I was my only judge. I thought they were pretty good, seeing as though I’d never worked with wonton wrappers before, I made up the recipe, and I baked them. However, I was my only judge. They didn’t look very pretty, but they sure tasted great.
Finally, I made them for a Viking playoff party (you can tell this was a few years ago, because the last time they were in the playoffs was 2010, when the Saints took a cheap shot at golden boy, Brett Favre. No, I’m not bitter 😉 ), and everyone seemed to love them. Nate adores them. So, needless to say, I’ve made buffalo chicken wontons quite a few times over the last three years. This was the first time I’ve attempted to make them in muffin tins, making for a much prettier presentation, and no risk of your wonton bursting while cooking, and all the delicious goodness leaking out.
I’m thinking they went over pretty well at the party we went to. As they came out of the oven, everyone was asking what they were and commenting on how good they looked. Before I knew it, there was only two left on the tray, so my guess is that yes, they were a hit! I really liked the addition of the raw green onions after cooking. It really gave these a fresh flavor with an unexpected crunch.
These are pretty similar to crack dip, however, I don’t use any shredded cheese, just cream cheese. I also used chicken I baked and shredded as a opposed to using canned chicken. Buffalo chicken wonton cups are quick and easy to throw together in a flash, great for any party or even date night home with your sweetie.
Buffalo Chicken Wonton Cups
Source: Pigzilla Original
Servings: 36 wonton cups
2 boneless, skinless chicken breasts
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic powder
salt and pepper
12 oz cream cheese, room temperature
1/4 cup red pepper sauce (I like Franks Red Hot) – more or less to taste
3 green onions, chopped
36 wonton wrappers
1. Preheat oven to 375 degrees. Prepare baking sheet with foil and spray with cooking spray. Season each side of the chicken breasts with salt and pepper. In a small bowl, combine chili powder, paprika, and garlic powder. Sprinkle each side of both chicken breasts with mixture. Bake until cooked through, about 22-25 minutes. Remove from oven and set aside to cool.
2. In a large mixing bowl, combine red pepper sauce and cream cheese until smooth. Once chicken is cooled, shred with two forks, and add chicken to cream cheese mixture. Add green onions, leaving a few for garnishing, and mix until well combined.
3. Preheat oven to 400 degrees. Place wonton wrappers in mini muffin tin. Scoop 1-2 tbsp of cream cheese mixture into each wonton – they should be filled just about to the top of the tin, not the wonton wrapper. Bake 10-12 minutes, until wontons are crisp. Remove from oven and turn off heat. Give a quick spray with cooking spray, and return to warm oven for 1-2 minutes.
* Note, the cooking spray part is optional, but I like it because the wonton wrappers tend to have a floury coating on them, so they don’t look pretty. If you spray with cooking spray before baking, the wontons will get too crisp on the top, but not on the bottom. Spraying after cooking gets rid of the floury excess and gives them an appetizing shine.
4. Garnish with additional green onions. Serve and enjoy!