Ruby Tuesday's Buffalo Chicken Wontons

    12 wonton wrappers, cut into quarters
    2 tablespoons vegetable oil, to brush on wontons
    6 cups water, to boil chicken
    1 lb. 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 325F. 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.