Buffalo Chicken Rangoons are a fun twist on the classic appetizer with a spicy kick. These little pockets are filled with creamy cheese, shredded chicken, and just the right amount of buffalo sauce to give them a perfect zing. Crispy on the outside and gooey on the inside, they’re hard to resist at any party or game day gathering.
I love making these because they come together quickly and everyone always asks for more. I usually mix the filling ahead of time, so when it’s time to fry or bake, it’s super simple. And the combination of cool ranch or blue cheese dressing for dipping is a match made in heaven. I’m always surprised at how easy these rangoons are to customize depending on your spice preference too!
When I serve Buffalo Chicken Rangoons, I usually lay them out on a big plate with celery sticks and a bowl of ranch on the side. They’re the perfect finger food, great for sharing, and a guaranteed crowd-pleaser. These rangoons bring a little fun and excitement to the usual buffalo chicken wings scene, which I think everyone will enjoy trying.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken breast works best for texture. Rotisserie chicken is a great shortcut and adds flavor.
Cream Cheese: This makes the filling creamy and smooth. You can swap with Neufchâtel for a lighter option.
Buffalo Sauce: The star for spice and tang. Adjust the amount based on your heat level. Frank’s RedHot is a popular choice.
Cheddar Cheese: Adds sharpness and melts well. You can try mozzarella or pepper jack for a different flavor twist.
Wonton Wrappers: These thin, crispy pockets hold the filling perfectly. If you can’t find them, egg roll wrappers are a thicker alternative but will need slightly longer cooking.
Oil for Frying: Use neutral oil like vegetable or canola for frying so the flavors shine and the rangoons get crispy.
How Do You Seal Wontons Without Them Opening While Frying?
Sealing them well prevents filling from leaking out during frying. Here’s what I do:
- Lightly wet the edges of the wrapper with water using your fingertip.
- Press edges firmly together, making sure no air bubbles remain inside.
- If you want, crimp edges with a fork or pinch with fingers for extra security.
- Work on a clean, dry surface to keep wrappers from sticking or tearing.
Taking your time sealing each won-ton carefully makes the final rangoons perfectly crispy and neat. If a few open, just enjoy those as extra crispy snacks!
Equipment You’ll Need
- Deep-fry thermometer – ensures the oil stays at the right temperature for crispy rangoons.
- Heavy-sided skillet or deep fryer – for safe and even frying of the wontons.
- Slotted spoon or wire spider – for carefully removing the fried rangoons from hot oil.
- Mixing bowls – to combine the filling ingredients easily.
- Small spoon or tablespoon – to scoop the filling onto the wonton wrappers neatly.
- Parchment paper or plate – for cooling the cooked rangoons before serving.
Flavor Variations & Add-Ins
- Use shredded cooked chicken thighs for juicier, more flavorful filling.
- Mix in chopped green onions or cilantro for a fresh, herbaceous kick.
- Try blue cheese crumbles instead of cheddar for a tangy twist.
- Add a dash of cayenne pepper or hot sauce to the filling for extra heat.
How to Make Buffalo Chicken Rangoons
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup buffalo wing sauce (adjust to taste)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 30-40 wonton wrappers
- Oil, for frying (vegetable or canola oil)
- Optional garnish: crumbled blue cheese or ranch dressing for dipping
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and shaping, plus 10 minutes for frying the rangoons. Overall, you’ll have crispy, delicious Buffalo Chicken Rangoons ready in about 30 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, mix together the shredded chicken, softened cream cheese, cheddar cheese, buffalo wing sauce, garlic powder, and onion powder. Stir well so everything is combined nicely.
2. Fill and Seal the Wontons:
Lay a wonton wrapper flat on a clean surface. Place about 1 tablespoon of the chicken mixture in the middle. Moisten the edges of the wrapper with water, then fold it over to form a triangle or purse shape. Press edges firmly to seal, making sure no air is trapped inside. If you like, you can crimp the edges with a fork for a pretty finish.
3. Fry the Rangoons:
Heat oil in a deep fryer or heavy pan to 350°F (175°C). Carefully place the rangoons into the hot oil in batches, making sure not to crowd the pan. Fry for 2-3 minutes on each side until golden and crisp. Use a slotted spoon to remove them and drain on paper towels.
4. Serve and Enjoy:
Serve the rangoons warm, sprinkled with crumbled blue cheese or alongside ranch or blue cheese dressing for dipping. Celery sticks make a great side to balance the spicy flavor!
Can I Bake Instead of Frying Buffalo Chicken Rangoons?
Yes! Preheat your oven to 400°F (200°C). Place the filled rangoons on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden and crispy. Lightly spray them with cooking oil for a crispier texture.
Can I Use Frozen Wonton Wrappers?
Absolutely! Just thaw frozen wonton wrappers in the refrigerator for a few hours or on the counter for 30 minutes before using. Keep them covered with a damp towel to prevent drying out while prepping.
How Do I Store Leftover Buffalo Chicken Rangoons?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or oven at 350°F (175°C) for about 5-7 minutes to keep them crispy.
Can I Adjust the Spiciness Level?
Definitely! Control the heat by adding more or less buffalo wing sauce to the filling. For a milder version, use less sauce or substitute with a mild wing sauce.
