Now I don't know about ya'll but in the Parris house WE LOVE OUR SPICES!!! The more flavor and the spicier the BETTER!!! But ya know the store bought items only satisfy for so long... I got to searching and came across these Buffalo Chicken Rolls on Pinterest (the original link for my creation is listed below the original picture if you'd like to give it a try.) Personally I just do NOT care for Tabasco or regular hot sauce, not sure why just never have. BUT, my husband could LIVE off Tabasco so we decided to give them a try. That day we learned neither of us care for blue cheese!!! Oh well at least we tried right!? The recipe is wonderful just not quite our taste.
http://recipeaddiction.blogspot.com/2011/06/buffalo-chicken-rolls.html
Though I don't care for Tabasco I have grown QUITE fond of Taco Bell Hot Sauce and thought WHY NOT!? OH MY GOODNESS I found a new addiction!!! They're so simple, not too bad for you and GREAT for football finger foods!
Let's get started!!!
Materials:
- Boneless/Skinless Chicken Tenders
- Your FAVORITE Hot Sauce
- A small container of water and a basting brush
(or you can use your fingers)
- Wonton Wrappers
(You can find these in usually around the produce section.)
- Two pans lined with wire racks
- Cooking Spray
If it's just going to be YOU enjoying these little gems you'll only need a couple of tenders. One tender, depending on the size can fill up four-five wontons.
Preheat your oven to 400 degrees and start your water. I don't bring mine to a boil first, I just let it all heat together.
*Little tip: If you'll lay a wooden spoon over the pot whether it be boiling chicken or boiling noodles the wooden spoon will keep the water from boiling over*
If you've never boiled chicken before what you want to watch for, about five minutes or so in, is the tender turning COMPLETELY WHITE!!!
Attach the paddle hook in your stand mixer.
Once your chicken is COMPLETELY cooked take it straight from the hot water using TONGS into the mixing bowl, a fork will split the chicken tenders and you'll have to chase the falling pieces around the counter top lol.
Lower the paddle and start out on low and increase if you'd like. You can also leave the mixer on low it'll just take a few extra minutes. THIS IS THE BEST, QUICKEST, SIMPLEST WAY TO SHRED CHICKEN!!!
As your chicken begins breaking down add the hot sauce until all pieces are fully coated.
*** If you don't have a stand mixer two forks, a bowl and a little patience works just fine too***
Set up your assembly area. The chicken filling, a small container of water with a basting brush(or you can use your fingers), wonton wrappers, two pans lined with wire racks and cooking spray.
Spray both racks thoroughly and set aside.
 |
Lay out the wontons, using your tongs or a fork begin placing small portions of the mixture in the center of each wonton. Careful not to put too much, too much will keep you from closing the wrapper. |
(A look at the open wontons.)
Using your basting brush, coat the top two sides of the wonton.
Fold the other side to meet the wet side, press to seal.
Continue the pattern placing each finished one in a
uniform line on the wire racks.
Once the racks are both full, generously spray the tops of the wontons.
This creates the golden color and crispness.
Cook on 400 degrees for five minutes.
KEEP AN EYE ON THEM EVERYONE'S OVEN COOKS DIFFERENTLY!!!
Flip and repeat to the second side.
The second side may only take a minute or two!
My finished product =)
Spicy Chicken Won tons and Revenge...an off day WELL spent!!!
No comments:
Post a Comment