Wednesday, March 12, 2014

Chipotle Chicken and Caramelized Onion Wontons

This recipe is inspired by one of my favorite appetizers, buffalo wings.  I love the zing of the hot sauce , muted only by the cooling creaminess of the Bleu Cheese or Ranch dressing, followed by the snapping crisp crunch of celery.  This recipe is easy to assemble and may easily be adjusted depending on crowd size.  Sweet Asian Chili Sauce really adds to the overall effect and packs a mean punch of heat to pair with the smoky hot of the chipotle and the sweet heat of the sriracha, but feel free to adjust the heat to your desired level.   This dish rivals any pub style wing fare, no bones about it!
1 lb. fresh cooked and shredded or canned chicken breast
1 large onion, thinly sliced, about 2 cups
2 tbsp. butter, melted
1 tsp. brown sugar
2 green onions, trimmed and  thinly sliced
1/2  tbsp. Sriracha
1 clove garlic, pressed or finely minced
1 chipotle chile, seeds removed, finely diced or minced, plus 1/2 tsp. sauce in can
Olive oil for drizzling
1 pkg. wonton wrappers
oil for frying
Heat Oil to 375*F
While oil heats, In a large saute pan over medium high heat, drizzle in a little olive oil and add butter.
Add Onions , brown sugar and SPST.  Cook onions until caramelized, about 20 to 25 minutes.  The onions will be reduced to about 1/2 cup.
 Combine all  filling ingredients in a folding fashion.  Prepare for assembly.
Assemble wontons according to package instructions using about 1 1/2 tsp. filling per wonton.
Cover prepared wontons with damp cloth while prepping the others.
Fry in batches, until golden, drain on paper towels.
Makes about 40.
Serve with Bleu Cheese and authentic Sweet Chili Sauce.

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