As you are all aware I love hot and spicy, so naturally I adore chicken wings. Tabasco sauce and Sriracha are in contention for the title of my favorite condiment. I also consider buffalo wings to be All-American, and as I am attempting to create my Fourth of July menu I experimented with these small buffalo cups. DELICIOUS! Crunchy, spicy, and tangy from the blue cheese. Also, they are not nearly as messy as a wing. If you find blue cheese to be too abrasive, a dash of ranch dressing would suffice. These are simple to assemble and the chicken may be prepared in advance. I think they will be a delightful addition to your traditional burger and hot dog menu Wednesday.
1 pound boneless, skinless thin-sliced chicken breasts
3 T olive oil, divided
1 t smoked paprika
1 t chili powder
24 wonton wrappers
1 T unsalted butter, melted
1/2 C hot sauce (of your choice I used Crystal)
Kosher salt and freshly ground black pepper, to taste
1/2 C blue cheese crumbles
3 scallions, sliced
Preheat the oven to 350 degrees F.
In a large bowl, combine the chicken, 2 tablespoons olive oil, paprika and chili powder.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium high heat. Add the chicken and cook, flipping once, until cooked through, about 3-4 minutes per side. Let rest for 5 minutes before shredding with a fork.
Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center.
Place into oven and bake for 5 minutes, or until very lightly browned.
In a medium bowl, combine the shredded chicken, butter, and Frank’s Red Hot; season with salt and pepper, to taste.
Keeping the wontons in the baking cups, fill each cup with 2 tablespoons chicken mixture. Sprinkle with blue cheese.
Place into oven and bake for an additional 5-10 minutes, or until the cheese has softened and melted.
Serve immediately, topped with scallions.
Until tomorrow...Peace.
To die for!!!!!!!! Put them in dry ice and send them up ASAP.
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