Wednesday, April 28, 2010

Crab and Cream Cheese Wontons

1/2 pkg wonton wrappers
1 (8oz) pkg. cream cheese
1 c. fresh crabmeat (optional)
1 egg white, whipped
oil for frying

Put about 1 heaping tsp. of cream cheese in the middle of each wonton wrapper (if you are using crabmeat, mix the crab and cream cheese together before adding to the wonton wrapper). Brush egg white (or you can just use water) around the edge of the wrapper and fold over to seal (if you are confused on how to fold it, look on the back of the wonton wrapper package.. it will show you step by step how to do it). Fry in oil until golden brown. That's it! Serve with sweet and sour sauce combined with chili paste (or if you are a wimp and don't like it spicy, just serve with sweet and sour sauce).

Close as you can come to Wingers Sticky Fingers

Make sure you get Frank's hot sauce

Okay this is seriously the best copy-cat recipe I have ever tried. Krista and I found it and she made it (thanks for telling me how good it turned out)

15-20 of your favorite frozen chicken tender breasts
3 T. Frank's Hot Sauce
3/4 C Brown Sugar
2 T. Water

Cook chicken to directions then combine ingredients for sauce. When chicken done toss in a plastic bowl with a lid to coat. Serve with Ranch or Bleu Cheese. You'll be thinking you are eating at Winger's. We like to serve ours on lettuce and make Sticky Finger Salads.