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$0.13 per serving
5 likes
Ready in 45 minutes
Spoonacular Score: 11% 
Buffalo Chicken Wings Wonton Wraps might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 39 calories. This recipe serves 20 and costs 13 cents per serving. 5 people have tried and liked this recipe. It is perfect for The Super Bowl. Head to the store and pick up wonton wrappers, hot sauce, weight cheddar cheese, and a few other things to make it today. Not a lot of people really liked this Chinese dish. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). Similar recipes include Skinny Buffalo Chicken Wonton Cups, Veggie Pizzan and Buffalo Chicken Salad Wonton Cup Appetizers, and Buffalo Chicken Wings.
Wontons works really well with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The LVE by John Legend Sparkling rosé with a 4.2 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
The pink color of the LVE Rosé French Sparkling is reminiscent of a vineyard peach. With a fruity nose, blending notes of citrus and small red fruits, the bubbles are soft and pleasant. It’s well-balanced with voluptuousness and hints of red currants and pomelos, complemented by a nice acidity on the finish.Want to taste LVE by John Legend with John Legend?Join singer, songwriter, humanitarian and philanthropist, John Legend, Franco-American wine entrepreneur Jean-Charles Boisset, and Wine.com’s own Gwendolyn Osborn for a virtual tasting of their rosé wines from France.Ready to taste with John? Watch the tasting here.Don’t have the wines yet? Click here to buy the tasting set.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
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