Tarts - Buffalo Chicken Wonton Cups (uses mini muffin pan)

By á-47

Fold sides of wrappers and mold with your fingers to fit into each mini muffin cup. Position so wrappers don't cave in.

Unfilled cups can be made up to a day ahead and stored in an airtight container at room temperature.

Ingredients

• FOR THE WONTONS
• 20 wonton wrappers, thawed if frozen (3 1/2" sq)
• 2 Tbsp. Frank's hot sauce
• 1 tea. canola oil
• FOR THE FILLING
• 2 cups chicken breasts, diced
• 1 tea. canola oil
• 1/4 tea. celery seeds
• 1/8 tea. Cajun seasoning
• pinch salt
• pinch pepper
• 1/4 cup Frank's hot sauce
• 1/4 cup honey
• 1/4 fresh lime juice
• 1 cup diced celery
• 1/4 crumbled blue cheese

Preparation

Step 1

Preheat oven to 375 degrees.

Brush excess flour off wonton wrappers with a dry pastry brush.

Combine 2 Tbsp. hot sauce and 2 tea. oil in a bowl. LIghtly brush both sides of each wrapper with sauce. Mold each wrapper into the cup of a mini-muffin pan. Bake until wontons are lightly browned (8-10 minutes). Let cups cool, then remove from pan.

Saute chicken in 2 tea. oil over medium-high heat until cooked (3-4 minutes). Sprinkle with celery seeds, Cajun seasoning, salt and pepper. Combine 1/4 cup hot sauce, honey, and lime juice; pour over chicken. Cook until sauce reduces and thickens, 5 minutes.

Off heat, combine chicken filling and celery. Spoon filling into cups. Garnish with a little blue cheese.