Buffalo Chicken Rangoons are a fun and tasty twist on the classic appetizer we all know and love. These little pockets are filled with spicy buffalo chicken and creamy cheese, then fried to golden perfection. Each bite has a perfect mix of crunchy, spicy, and cheesy that’s super satisfying.
I love making these when friends come over because they’re always a big hit. The creamy filling cools down the heat from the buffalo sauce, and the crispy wrapper adds such a nice crunch. I usually like to keep some ranch or blue cheese dressing nearby for dipping — it just makes them even better.
These Buffalo Chicken Rangoons are great as a party snack or just a fun treat when you want something different and delicious. I often find myself making a big batch because everyone keeps reaching for more, and they’re perfect for sharing (or secretly eating all by yourself!).
Key Ingredients & Substitutions
Cooked Chicken: Using rotisserie chicken makes this recipe quick and adds great flavor. You can also poach or grill chicken breasts, then shred them. For a vegetarian option, try finely chopped cauliflower or jackfruit with buffalo sauce.
Cream Cheese: This gives a rich and creamy texture to the filling. If you want a lighter option, try using Greek yogurt or ricotta cheese, but cream cheese works best for that classic rangoons creaminess.
Buffalo Wing Sauce: This is the heart of the flavor. Adjust the amount based on your spice preference. For milder taste, substitute with a buffalo sauce that’s labeled mild or mix in some hot sauce with butter.
Wonton Wrappers: These provide the crisp shell. You can find them frozen in most grocery stores. If unavailable, try egg roll wrappers, but cut them to a smaller size for the same bite-sized effect.
How Can You Seal Wonton Wrappers to Prevent the Filling From Leaking?
Sealing the wonton wrappers properly is key to keeping the filling inside during frying.
- Start by moistening the edges with a bit of water using your finger or a small brush. This helps the wrapper stick.
- Place the filling in the center without overfilling to avoid bursting.
- Fold the wrapper carefully, pressing firmly along the edges to seal well.
- For extra security, pinch the edges twice or crimp them slightly.
- If making triangles, press down firmly at the folds to prevent air pockets.
This attention to sealing helps keep the rangoons crispy and mess-free when fried.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives you plenty of space to combine all the filling ingredients easily.
- Small spoon or scooper – helps you place about 1 tablespoon of filling in each wonton wrapper without making a mess.
- Pastry brush or your finger – used to moisten the edges of the wonton wrappers for sealing.
- Deep skillet or pot – ensures enough oil for frying the rangoons evenly and safely.
- Slotted spoon – makes it easy to remove the fried rangoons and drain excess oil.
- Plate lined with paper towels – helps absorb extra oil, keeping the rangoons crispy.
Flavor Variations & Add-Ins
- Change the protein: Use cooked shrimp or crab meat for a seafood twist that pairs well with buffalo sauce.
- Add more cheese: Mix in crumbled blue cheese or pepper jack for extra flavor and spice.
- Veggie boost: Finely chopped celery or bell peppers stirred into the filling add crunch and freshness.
- Spice it up: Mix in a dash of cayenne pepper or hot sauce into the filling for an extra fiery kick.
Buffalo Chicken Rangoons
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup buffalo wing sauce (adjust to taste)
- ¼ cup chopped green onions (plus extra for garnish)
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 30-40 wonton wrappers
- Vegetable oil, for frying
- Ranch or blue cheese dressing, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 10 minutes for frying, making it a quick and tasty snack you can enjoy in less than half an hour.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix the softened cream cheese, shredded chicken, cheddar cheese, buffalo wing sauce, chopped green onions, garlic powder, onion powder, and black pepper until everything is combined and creamy.
2. Fill and Seal the Rangoons:
Place the wonton wrappers on a clean surface. Spoon about 1 tablespoon of the filling into the center of each wrapper. Use your finger or a brush to wet the edges with water. Fold the wrapper into a triangle or your preferred shape, pressing the edges firmly to seal well to keep the filling inside while frying.
3. Fry the Rangoons:
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place the rangoons in the hot oil, frying them in batches for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to take them out and drain on paper towels.
4. Serve and Enjoy:
Let the rangoons cool slightly, then garnish with extra chopped green onions if you like. Serve warm with ranch or blue cheese dressing for dipping. Enjoy your crispy, creamy, and spicy Buffalo Chicken Rangoons!
Can I Use Frozen Chicken for Buffalo Chicken Rangoons?
Yes! Just make sure to fully thaw the chicken before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Bake Instead of Frying the Rangoons?
Absolutely! 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 or until golden and crispy, flipping halfway through for even cooking.
How Should I Store Leftover Rangoons?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, bake them 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 are a great alternative. Just cut them into smaller squares to match the size of wonton wrappers for perfect bites.