Crispy Baked Wonton Cups: Easy Appetizer For Any Occasion

Elevate your appetizer game with crispy baked wonton wrapper cups! Add your favorite fillings for a crowd-pleasing bite of deliciousness!

Crunchy Bites For Days!

This is one of those base recipes that everyone should have in their aresenal! Actually I feel weird even calling it a recipe as literally you’re just par-baking wonton wrappers so you can you fill them with your ingredients.

Grab Your Ingredients and Equipment

So the beauty of this recipe is that you really only need 3 items:

• Wonton Wrappers
• Mini Muffin Pans
• Wooden Tart Tamper

Chefs Tip: What’s a Tart Tamper?

They are typically a double headed wooden tool that has a different sized “head” on each end. One is for medium tartlets and the other for smaller. This tool allows you to gently but evenly press the dough or wonton wrapper into a pan without tearing it.

You gently push the dough into the well of the pan and then up against the sides well making sure it’s completely against the pan.

If you trying to do with it a spoon or your fingertips you’re mostly likely going to rip the dough/wonton wrapper

Let’s Make Wonton Cups

Chef’s Tip: When working with wonton wrappers, keep them wrapped in a damp paper towel. This will help to prevent them from drying out, leaving them pliable and easy to form.

1. Using your fingers (short nails really help here) or a wooden tart tamper, gently press the wrapper into the mini muffin pan well. Don’t press too hard as you don’t want to tear them.

To Spray Or Not To Spray…

In this recipe, I do NOT spray my cups. You absolutely can but I don’t as my mini muffin pan is non-stick and since I’m baking these twice, spraying them would cause them to get too dark and get bubbles. If you do spray them, you’ll have to reduce the cooking time by a few minutes.

Par-Bake The Wonton Cups

If I’m filling mine for a hot appetizer I will only par-bake my wontons cups.

1. Par-bake the shells in a preheated oven for about 5 minutes.
2. Add your filling and finish baking for another 6-8 minutes.
3. Immediately remove them from the pan.

When you pull them out of the oven they will still be soft (but not as soft). I par-bake these so the bottoms will get crispy and not turn soggy when I put my filling in.

Fully Bake The Wonton Cups

If I’m making these for a cold appetizer, I will fully bake these.

1. Bake in a preheated oven for about 10-11 minutes or just until they turn golden brown.
2. When they done, immediately remove them from the pan and place on a cooling rack.

Air Fryer Instructions

First you’ll need a pan that can fit into your air fryer.

1. Preheat the air fryer to 300F.
2. Lightly spray the pan and add the wonton wrappers to the pan.
3. Air fry for 3-5 minutes to par-bake. Add your filling, increase the temperature to 330F and air fryer for 5-6 more minute or until the shells are crispy, golden brown.
4. If air frying fully to fill later, air fry at 330F for 6-10 minutes or until crispy, golden brown.

Recipe Additions

I honestly could write an entire series on stuff I’d add to these but for now, I’ll give you some of my favorite additions:

• Reuben – This is recipe is always popular for St. Patrick’s Day
• Crab Wonton – par-bake then stuff with crab wonton filling
• Pizza – Parbake then add a cube of mozzarella, pizza cheese, chopped pepperoni and more cheese then finish baking
• Dessert – after you push the wontons into the muffin pan, brush with butter then sprinkle with cinnamon sugar. Bake fully then, once cooled, fill with your favorite nobake cheesecake filling or lemon curd
• Pulled Pork – Par-bake, filling with pulled pork, bbq sauce and cheddar cheese. Bake until crispy and the cheese is melted
• Pot Roast – Par-bake, add cooked pot roast, gravy and mashed potatoes. Bake until the shell is crispy
• Mac ‘n Cheese – Par-bake, add cooked mac ‘n cheese, crispy bacon and buttered breadcrumbs. Bake until the shells are crispy
• Chicken Parmesan – Par-Bake, then add a piece of crispy breaded chicken (cooked), marinara, mozzarella and bake until the shells are crispy.

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