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Wednesday, June 20, 2012

Buffalo Chicken Cups

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Make a buffalo chicken themed appetizer and I guarantee it'll be the first to go. Well, I take that back, if you have this spinach and artichoke dip with bacon around, it might be a toss up. Point is, people tend to go crazy for anything buffalo chicken! I made these buffalo chicken cups for my sister Renatta's graduation party a few weeks ago and sure enough, these were the first to disappear from the spread of appetizers.

These are crunchy and spicy and cheesy, all in two perfect bites. The original recipe called for seasoning and baking chicken breasts. Instead I opted for the shortcut and started with a precooked rotisserie chicken, making these insanely easy. You can easy pre-bake the wonton cups and fill them, then refrigerate until you're ready to pop in the oven, just before serving. You might want to make a double back...they won't last long!

One Year Ago: Taco Pasta Salad
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Buffalo Chicken Cups
from Gimme Some Oven

-1 rotisserie chicken, meat removed and shredded (you'll likely have some leftover)
-24 wonton wrappers
-1 tbsp butter, melted
-1/2 cup hot sauce (like Frank's wing sauce)
-1/2 cup blue cheese crumbles
-5 scallions, thinly sliced

1. Preheat oven to 350F. Spray two muffin tins with cooking spray and fit a wonton wrapper in each cup, pressing firmly into the sides to form a "cup" (Be sure to keep the corners open so that there is room for the filling!). Bake for 5 minutes, or until lightly browned.
2. While wonton cups are baking, toss shredded chicken with hot sauce and melted butter. Remove wonton cups from oven and fill each with 1-2 tbsp of the chicken mixture. Sprinkle with blue cheese. Return to oven and cook for another 5-10 minutes, until cheese begins to melt.
3. Top with sliced scallions and serve warm.