Buffalo Wontons With Red Wine Sauce Recipes

BUFFALO CHICKEN WONTONS

Steps:

• Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
• Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
• Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.

LAMB WONTONS WITH PORT WINE REDUCTION SAUCE

Steps:

• Place the olive oil, basil, oregano, thyme, garlic and a pinch each of salt and pepper in a blender. Blend until the garlic and herbs are well minced.
• Rub the lamb with the herb paste and let sit while you make the port wine sauce.
• Combine the port wine and demi-glace in a small saucepan and simmer until thickened.
• Slick a large frying pan with oil and heat over medium-high heat. Place the lamb in the pan and cook for 3 to 4 minutes on each side. Transfer to a carving board and let rest.
• Pour the oil from the frying pan into the blender along with some basil and butter; blend to a puree. Set the basil butter aside.
• Cut the lamb into small cubes.
• Make the wontons: To each wonton wrapper, add some port wine sauce followed by 2 or 3 pieces of lamb and some basil butter. Moisten the edges of the wrapper with water. Gather the wrapper to enclose the filling; pinch to seal.
• Deep-fry the wontons until golden brown.
• Serve the wontons, three to a plate, on a bed of chopped purple kale. Drizzle with additional port wine sauce and basil butter.

CRISPY BUFFALO CHICKEN WONTONS

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
• Fry in preheated oil until golden brown, 2 to 3 minutes.

WONTONS WITH SWEET-SOUR SAUCE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. , In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm. , In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce

BUFFALO CHICKEN WONTONS

Steps:

• Fill a deep, heavy pot halfway with vegetable oil (or use a deep fryer) and heat the oil to 360 degrees F.
• Put the Buffalo sauce, sweet chili sauce, honey and butter in a saucepan and bring to a simmer; simmer for 10 minutes. Toss the chicken in the sauce, season with salt and pepper and set aside to cool slightly, about 10 minutes.
• Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash and set aside.
• Take a wonton wrapper (cover the rest with a damp towel) and put a small amount of the chicken mixture--about 2 level tablespoons--in the middle of it. Add a few pieces of blue cheese crumbles, being careful not to go too far outside of the middle of the wonton--we don't want the cheese to ooze out when frying. Next, brush all 4 corners with the egg wash, then seal the corners by pinching each opposite corner together to make that famous wonton shape; make sure there are no holes for the filling to leak out. Repeat with the remaining ingredients.
• Now in the fryer they go! Fry the wontons in batches until golden brown, 3 to 4 minutes total. Drain briefly on a rack or paper towel-lined plate. Serve hot with carrot sticks, celery sticks and ranch dressing.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

CHARMIE'S BUFFALO CHICKEN WONTONS

Steps:

• Mix the chicken with the hot sauce and garlic.
• Mix in the cream cheese until smooth.
• NOTE: all amounts are suggested; feel free to adjust to your personal preference.
• Put about a tsp into the center of a wonton, seal edges using a little water. Keep covered until all wontons are done.
• Heat oil to about 325º.
• Fry wontons, a few at a time, until lightly brown and crisp.
• Serve with bleu cheese or ranch salad dressing for dipping.
• NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.

BUFFALO WING WONTONS

Steps:

• Saute chicken breast until done. Chop into small chunks.
• Mix chopped breast with remaining ingredients (except wonton skins).
• Place wonton skins in a small muffin pan. Scoop 1 teaspoon of the chicken mixture into each wonton "cup" and tightly fold in corners.
• Bake for 7-8 minutes at 450 degrees F or until golden brown.

BUFFALO CHICKEN WONTONS

Steps:

• Preheat Deep Fryer to 375°F.
• Cook Chicken.
• I had just cooked the chicken on the stove top with about 1/3 cup of the hot sauce. Cook the chicken all the way through until done. It's also a good idea just to nuke the chicken for a minute as well to ensure that's its thoroughly cooked.
• When the chicken is done, cut it up into small pieces about the size quarter ($0.25)or smaller. The idea is small pieces.
• In a mixing bowl mix the chicken pieces, cheese and most of the hot sauce, leaving a little bit for the egg mixture. Mix thoroughly to make sure hot sauce is distributed throughout.
• Making the wonton coating. Mix the panko, breadcrumbs and pepper. Done.
• Place a little flour on a surface to prevent eggroll wrappers from sicking to it.
• Take eggroll wrapper and place on top of the floured surface.
• Place at least 2 tablespoons of the chicken mixture in a wonton and fold wonton into the shape of a large triangle (just once over) making sure that the edges from one side touch the other, Try to make sure you do NOT trap much air in the chicken mixture pocket as this makes them explode.
• Prepare remaining wontons with chicken mixture.
• Mix the 2 eggs together in a bowl.
• Add about a 1/3 cup of hot sauce. (all remaining hot sauce) to the eggs and mix.
• Coat each stuffed wonton with the egg mixture, Brushing is recommended.
• Place egg coated stuffed wonton into bread mixture.
• Make sure entire wonton gets coated with crumbs.
• Shake off excess crumbs.
• Then place the bread coated wonton into the hot frying oil for about 4 minutes or until golden brown.
• Remove excess oil.
• Serve with Blue Cheese and Celery!

RUBY TUESDAY'S BUFFALO CHICKEN WONTONS

Steps:

• Preheat the oven to 325ºF.
• 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.