I just made a decent Chinese chicken salad last evening and the recipe called for baked wonton. I cut each square wonton wrapper into 5-6 strips and put on a Wilton non-stick baking sheet and baked for 20 minutes at 350 degrees. They came out hard ad crispy like typical chips. I didn't care for the taste beyond OK, when it dawned on me I should probably have deep fried them. But, once they were put in the salad with the dressing and really coated, their taste from within the salad was good.and crunchy. Overall, the taste was like a Chines Chicken Salad from a reputable restaurant. I realize this advice is coming nearly 4 years late, but just in case...

You are OK and AlanBarnes is spot on and greygarious is correct, as well. The paranoid wasters are what is wrong with America. I am low-budget but clean and I never waste. I have used meat, especially chicken, after a week or more in the fridge, HUNDREDS of times over the past 3 decades and have not gotten ill, even once. I do a quick rinse under slow water and a papertowel patdown to remove the slime and the odor. I season and cook it well. The older the meat, the spicier the dish.

I like your observation about nightowls, as I, like you, usually bed down around dawn. And, I like the baking soda tip from ciaitransplant, which I will employ in the future. Tonight, I am making Kung Pao Chicken with eight-day old boneless, skinless chicken thighs. The two I used two days ago were beginning to get slimy and smelly. I micro-waved them in barbecue sauce and ate them with veggies stir-fried in black bean sauce and garlic smashed potatoes. Yum. I look forward to the Kung Pao this evening.