Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.

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Buffalo Chicken Wontons



BUFFALO CHICKEN WONTONS
Ruby Tuesdays Restaurant Copycat Recipe

Make 48 servings

12 wonton wrappers, cut into quarters
2 tablespoons vegetable oil, to brush on wontons
6 cups water, to boil chicken
1 pound boneless skinless chicken breasts
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)

Preheat the oven to 325 degrees.  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.

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