Ruby Tuesdays Buffalo Chicken Wontons Recipes

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CHARMIE'S BUFFALO CHICKEN WONTONS



Charmie's Buffalo Chicken Wontons image

There are a few recipes out there for these, but I don't really like bleu cheese, so this recipe uses cream cheese. A nice combination of hot and cool flavors!! You can even used leftover chicken or rotisserie chicken.

Provided by Charmie777

Categories     Lunch/Snacks

Time 50m

Yield 24 wontons

Number Of Ingredients 6

2 chicken breasts, cooked and chopped
1/4 cup buffalo-style hot sauce (or up to 1/2 cup)
1/2 teaspoon chopped garlic
1/4 cup cream cheese
24 wonton wrappers
oil (for frying, peanut suggested)

Steps:

  • Mix the chicken with the hot sauce and garlic.
  • Mix in the cream cheese until smooth.
  • NOTE: all amounts are suggested; feel free to adjust to your personal preference.
  • Put about a tsp into the center of a wonton, seal edges using a little water. Keep covered until all wontons are done.
  • Heat oil to about 325º.
  • Fry wontons, a few at a time, until lightly brown and crisp.
  • Serve with bleu cheese or ranch salad dressing for dipping.
  • NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.

Nutrition Facts : Calories 52.7, Fat 2.1, SaturatedFat 0.8, Cholesterol 11.1, Sodium 123.2, Carbohydrate 4.8, Fiber 0.1, Sugar 0.1, Protein 3.5

BUFFALO CHICKEN WONTONS



Buffalo Chicken Wontons image

These are always a hit at any party I take them to! They offer a classic flavor with a twist! Plus, the filling is hard to mess up.

Provided by Ashley L

Categories     Appetizers and Snacks     Spicy

Time 55m

Yield 9

Number Of Ingredients 8

2 tablespoons butter
½ cup minced celery
12 ounces shredded, cooked chicken breast
⅔ cup hot pepper sauce (such as Frank's RedHot®)
1 cup shredded Cheddar cheese
salt and pepper to taste
1 (16 ounce) package wonton wrappers
1 quart oil for frying

Steps:

  • Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
  • Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
  • Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 29.5 g, Cholesterol 43.2 mg, Fat 19.2 g, Fiber 1 g, Protein 15 g, SaturatedFat 6.2 g, Sodium 839.7 mg, Sugar 0.4 g

BUFFALO CHICKEN WONTONS



Buffalo Chicken Wontons image

This recipe was inspired after a trip to Ruby Tuesday and tasting this dish. I tried to do my best from my eating experience to judge this recipe. After making it, I totally nailed it the first time around. This recipe calls for Egg Rolls wrappers, however for smaller bite size portions, Wonton wrappers should suffice.

Provided by Jeff n Jess

Categories     Chicken Breast

Time 19m

Yield 4 Wontons, 4 serving(s)

Number Of Ingredients 10

1 cup panko breadcrumbs (Japanese Breadcrumbs)
1 cup breadcrumbs (Plain)
2 tablespoons fresh coarse ground black pepper
1 chicken breast
1 cup shredded sharp cheddar cheese
1/2 cup hot sauce
2 eggs
2 tablespoons flour (to prevent sticking)
4 egg roll wraps
oil (for deep frying)

Steps:

  • Preheat Deep Fryer to 375°F.
  • Cook Chicken.
  • I had just cooked the chicken on the stove top with about 1/3 cup of the hot sauce. Cook the chicken all the way through until done. It's also a good idea just to nuke the chicken for a minute as well to ensure that's its thoroughly cooked.
  • When the chicken is done, cut it up into small pieces about the size quarter ($0.25)or smaller. The idea is small pieces.
  • In a mixing bowl mix the chicken pieces, cheese and most of the hot sauce, leaving a little bit for the egg mixture. Mix thoroughly to make sure hot sauce is distributed throughout.
  • Making the wonton coating. Mix the panko, breadcrumbs and pepper. Done.
  • Place a little flour on a surface to prevent eggroll wrappers from sicking to it.
  • Take eggroll wrapper and place on top of the floured surface.
  • Place at least 2 tablespoons of the chicken mixture in a wonton and fold wonton into the shape of a large triangle (just once over) making sure that the edges from one side touch the other, Try to make sure you do NOT trap much air in the chicken mixture pocket as this makes them explode.
  • Prepare remaining wontons with chicken mixture.
  • Mix the 2 eggs together in a bowl.
  • Add about a 1/3 cup of hot sauce. (all remaining hot sauce) to the eggs and mix.
  • Coat each stuffed wonton with the egg mixture, Brushing is recommended.
  • Place egg coated stuffed wonton into bread mixture.
  • Make sure entire wonton gets coated with crumbs.
  • Shake off excess crumbs.
  • Then place the bread coated wonton into the hot frying oil for about 4 minutes or until golden brown.
  • Remove excess oil.
  • Serve with Blue Cheese and Celery!

RUBY TUESDAY'S BUFFALO CHICKEN WONTONS



Ruby Tuesday's Buffalo Chicken Wontons image

Fried wonton wrappers filled with Buffalo-sauced shredded chicken. Served with bleu cheese dressing and crunchy celery sticks for dipping.(Menu Description). From Copykat

Provided by Nana Lee

Categories     Chicken Breast

Time 1h

Yield 48 serving(s)

Number Of Ingredients 11

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)

Steps:

  • Preheat the oven to 325ºF.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 22.9, Fat 0.9, SaturatedFat 0.1, Cholesterol 5.7, Sodium 66.6, Carbohydrate 1.2, Protein 2.4

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