My youngest son insisted on buffalo wings for the Super Bowl party. I love wings myself but had just made a Siracha wing last week and didn't want to do the wing thing again. So I got to thinking......and I decided this was a better alternative with out all those little wing bones to deal with! Boy they were a huge hit! Give them a shot. This recipe too easy!
2 boneless skinless chicken breast
3 T tobasco sauce
Salt & Pepper
Onion and garlic powder
1/4 c dry white wine
1/2 C hot wing sauce ( I used Moore's hot wing sauce)
1 block of cream cheese
4-5 oz crumbled blue cheese
6 Green onions chopped
1 package of wonton wrappers
Swirl oil in a pan and heat on med-high. Season chicken breast with tobasco hot sauce, salt, pepper, garlic and onion powder. Cook in pan 4-5 minutes on each side then as the bits in the pan begin to brown pour in dry white wine and let simmer till almost evaporated. Let chicken sit in juices and cool for about 30 minutes. Shred chicken into a bowl and place hot wing sauce and cream cheese. Stir till combined well.
Heat oven to 350 degrees. Spray a muffin tin with nonstick spray and place one wonton wrapper into each cup. This recipe will make about 24. Bake the cups for about 8 minutes just till they begin to brown.
Place about two Tablespoons of buffalo chicken filling into each cup and place back in oven for 5-8 minutes just to warm them through. Remove from oven and sprinkle with blue cheese and green onion. Serve warm.