Buffalo Chicken Rangoons are a fun twist on a favorite appetizer, combining crispy wonton wrappers with spicy buffalo chicken and creamy cheese inside. They’re golden and crunchy on the outside with a little kick of heat and gooey cheese on the inside—such a great combo!
I love making these when I want something a little different but still full of flavor. The buffalo sauce brings just the right amount of spice without being too overwhelming, and the cream cheese helps cool it down. It’s always a hit whether I’m serving them at a party or just as a snack while watching a game.
My favorite way to enjoy these rangoons is with a side of blue cheese or ranch dressing for dipping. It adds that extra creamy touch and balances all the flavors perfectly. Plus, they’re so easy to pop in your mouth—one bite and you’re hooked!
Key Ingredients & Substitutions
Chicken: Cooked, shredded chicken breast works best here for tenderness and mild flavor. You can use rotisserie chicken or leftover grilled chicken to save time.
Cream Cheese: This adds creaminess to balance out the spice. If you want a lighter option, try using Neufchâtel cheese or even Greek yogurt, though it may change texture slightly.
Buffalo Wing Sauce: Frank’s RedHot is a classic choice. If you prefer less heat, mix in a little honey or use a milder hot sauce. For extra kick, add some cayenne pepper or hot sauce to taste.
Wonton Wrappers: These provide the crispy, golden shell. You can find them in the refrigerated section of most grocery stores. If unavailable, egg roll wrappers can work but may be thicker and take longer to fry.
Cheddar Cheese: Sharp cheddar adds a nice flavor contrast. You can substitute with Monterey Jack or mozzarella for a milder taste.
How Do I Prevent Wontons from Opening or Leaking While Frying?
Making sure the rangoons seal tightly is key to keeping the filling inside during frying. Here’s what I do:
- Use a small bowl of water to moisten the edges of each wonton wrapper. Just a light brush or dab is enough.
- Press edges firmly together to seal, especially the corners where leaks often start.
- If you prefer, fold the wrappers into triangles or purse shapes, but always double-check the seal.
- Avoid overfilling the wontons to prevent bursting.
- If wrapping ahead of time, place rangoons on a parchment-lined tray and cover with a damp towel so wrappers don’t dry out and crack before frying.
Following these tips should give you perfectly sealed, crispy rangoons every time!
Equipment You’ll Need
- Deep-fry thermometer – I use it to make sure the oil stays at the perfect temperature for crispy rangoons without burning.
- Deep pan or fryer – helps you fry the rangoons evenly and safely.
- Slotted spoon or spider strainer – makes it easy to lift out and drain the fried rangoons.
- Small bowl – for water to seal the wonton edges.
- Plate lined with paper towels – for draining excess oil and keeping your rangoons crisp.
Flavor Variations & Add-Ins
- Cheese: Swap cheddar for pepper jack or mozzarella for different flavors and textures.
- Protein: Use cooked shredded turkey or even cooked crab meat for a seafood twist.
- Spice: Add chopped jalapeños or a sprinkle of smoked paprika to the filling for extra heat and smoky flavor.
- Herbs: Mix in chopped cilantro or parsley for fresh, herby notes that brighten the filling.
Buffalo Chicken Rangoons
Ingredients You’ll Need:
- 2 cups cooked chicken breast, shredded
- 4 oz cream cheese, softened
- 1/4 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 20-25 wonton wrappers
- Vegetable oil, for frying
- Ranch or blue cheese dressing, for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to fry. In total, you’re looking at around 25 minutes from start to finish—perfect for a quick and tasty appetizer!
Step-by-Step Instructions:
1. Mix the Filling:
In a large bowl, combine the shredded chicken, softened cream cheese, buffalo wing sauce, shredded cheddar cheese, chopped green onions (if you like), garlic powder, and onion powder. Give it a good mix until everything is evenly blended and creamy.
2. Fill and Seal the Wontons:
Lay one wonton wrapper flat on a clean surface. Place about a tablespoon of the buffalo chicken mixture into the center. Dip your fingertip in water and moisten the edges of the wrapper. Fold it over into a triangle or “purse” shape, pressing the edges tightly so the filling won’t leak out during frying.
3. Fry the Rangoons:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully add a few rangoons at a time, frying them for 2 to 3 minutes or until they turn golden brown and crispy. Turn them occasionally to cook evenly.
4. Drain and Serve:
Use a slotted spoon to remove the rangoons from the oil. Let them drain on paper towels to soak up any extra oil. Serve warm with ranch or blue cheese dressing for dipping—yum!
Can I Bake Buffalo Chicken Rangoons Instead of Frying?
Yes! Preheat your oven to 400°F (200°C), place the rangoons on a baking sheet lined with parchment paper, and spray them lightly with cooking spray. Bake for about 12-15 minutes, flipping halfway, until they’re golden and crispy.
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw the chicken fully before shredding. Thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave for quicker prep.
How Do I Store Leftover Buffalo Chicken Rangoons?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to keep them crispy.
What Can I Substitute for Wonton Wrappers?
If you can’t find wonton wrappers, egg roll wrappers can work as a thicker alternative. Just keep in mind they might take a little longer to cook and have a slightly different texture.