Ruby Tuesdays Buffalo Chicken Wontons

Recipe: 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 breasts
  • 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 325F. 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.
  2. 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. Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt.
  3. 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.

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)