Buffalo Chicken Wing Baked Mini Cupcake Wontons & Baked Cream Cheese Wontons

Bake Bake Bake!!!! Don't Fry...

So in my quest to be “healthier” I have found that you never need to fry anything again! These traditional FRIED Buffalo Chicken and Cheese Wontons are delish. It's only a minor change, BAKE them! I’m glad I ran across this recipe, they are delish!

Buffalo Wing Wonton Bites

3 c. cooked, shredded chicken

1 c. wing sauce

1/2 c. ranch dressing

1 c. mozzarella cheese

36 wonton papers

In a bowl combine first 4 ingredients.  This can be done prior to, and just kept in the fridge until ready to assemble. Using a large mini-muffin tin {mine holds 36}, spray each cup with non-stick spray.  Gently press wonton wrappers down into the cups.  Fill cups with the chicken mixture. Bake at 400 degrees for 8-10 minutes, or until mixture is heated through and wonton wrappers are lightly brown and crispy.  Serve immediately.

Cream Cheese Wontons

4 oz. cream cheese, softened

1/4 tsp. garlic salt

2 green onions, chopped top to bottom

16 wonton wrappers

Pam cooking spray

Preheat oven to 400. Mix together cream cheese, garlic salt, and green onions. Place about 1/2 tsp. cream cheese mixture in the center of a wonton wrapper. Wet your finger with water and moisten the edges of the wrapper. Fold wonton in half to make a triangle, sealing the cream in the wonton well. Moisten one corner of the wonton with more water. Bring the bottom edges of the wonton together, overlapping slightly. Repeat for the rest of the wontons. Place wontons on a nonstick cookie sheet sprayed with Pam. Spray wontons with a bit of Pam to help them brown. Bake for 7-12 minutes or until brown and crispy.