Buffalo Chicken Rangoons Recipe

Buffalo Chicken Rangoons Recipe

BUFFALO CHICKEN. Need I say more? I think I’ve successfully subjected my entire family to buffalo chicken rangoons at this point. I have forced buffalo chicken upon everyone whether they like it or not. Family gatherings, Super Bowls, and vacations. The good news is everyone has liked it – even the skeptics.

Buffalo chicken rangoons are growing in popularity. I’m seeing them creep onto menu’s in restaurants everywhere. They are a spicy variation to the American Chinese classic. It’s essentially buffalo chicken dip stuffed into a won ton.

I use cream cheese, shredded chicken, and plenty of buffalo sauce. Boil the chicken in a sauce pan, shred it using a fork, and stir into the cream cheese and buffalo sauce. It’s much easier than you may think.

Buffalo chicken rangoons are a perfect app for a party or big game. Serve with blue cheese or ranch dressing if desired, however I don’t think it’s necessary. There you have it—now you have one more no-fail buffalo chicken recipe to add to your arsenal of tricks.

Buffalo Chicken Rangoons Recipe

Buffalo Chicken Rangoons Recipe

Rangoons aren’t difficult to make. Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Wet the edges and fold over into a triangle, pinching the edges to seal the rangoon together.

Buffalo Chicken Rangoons Recipe

Buffalo Chicken Rangoons Recipe

Buffalo Chicken Rangoons Recipe

5.0 from 2 reviews
Buffalo Chicken Rangoons Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
  • 1 boneless chicken breast, fully cooked and shredded
  • 1 12 ounce package won ton wraps
  • 8 ounces cream cheese
  • ½ cup buffalo sauce (not hot sauce)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  1. Bring a medium sauce pan of water to a boil and add chicken. Lower to medium heat and cover. Simmer for 15-17 minutes until chicken fully cooked through. Remove and shred using a fork until fine.
  2. Combine the chicken, cream cheese, buffalo sauce, onion powder, and garlic powder in a bowl. Mix well until fully combined and creamy.
  3. Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold over into a triangle, pinching the edges to seal the rangoon together.
  4. Fill a large dutch oven with 1-2 inches of canola or vegetable oil and place on high heat. Once hot, place 5-6 rangoons in the dutch oven at a time, and fry until golden. About 15-20 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly.
  5. Place on a paper towel and allow to slightly cool before serving.

 

23 Comments

  1. Use Buffalo Tom’s sauce if you can! A distant second choice is Frank’s Hot Sauce…

    Love, A Buffalo Girl

  2. I just made these and they were soooo good! Am a huge fan of wonton wrappers, but never thought of dips…am thinking spinach dip or artichoke & Asiago dip would also be delicious! Have you ever tried pie fillings, then dust with powdered or cinnamon sugar after frying? If not, treat yourself 🙂
    Thank you for the recipe!!

    • Yes, great idea Jenelle! As long as it’s on the thicker side. I have actually experimented with dessert ones. Still trying ideas but thinking a cannoli inspired rangoon or cream cheese and Nutella. I’ll add as soon as I’ve perfected it 😉

      Let me know what you come up with!

  3. I was thinking about making these for an office holiday feast. I would have to make them the night before can I store them in the fridge overnite and them place in a crockpot next day on low to heat them up and serve? Wasn’t sure if they would still be good. Thank you

    • Hmm I’ve never tried that. I’ve frozen them uncooked and fried out of the freezer but never reheated fully cooked. Your best bet may be an oven but not sure about crock pot. It could work – just may not be as crispy.

  4. Shawn

    When you cooked these from the freezer did you let them thaw at all before? Did it take longer to fry?

    thanks

    • I let them sit for about 10-15 minutes but not sure if it’s necessary. If you cook until golden then the inside will likely be done. It may take a little longer but not much. Maybe extra 15 seconds.

  5. I love the idea, I’m a huge fan of buffalo chicken dips. Do you think that you could bake instead of fry? I’ve never used wonton wrappers before, not exactly sure what cooking process is necessary.

    • Hmm I’m not sure…my gut tells me it wouldnt be the same. I’ve never baked them so I don’t know if it would work. It also may be too much prolonged heat. The filling may melt if baking for several minutes. I would make them, bake a few and compare.

    • Chelsea, these can be baked. There is a recipe on Pinterest for Baked Buffalo Chicken Rangoons.

  6. Omg these were so delicious! So easy to make and fun to eat! We ate them for dinner and can’t wait to make them again! Thanks for the recipe!

  7. Am going to try for Super Bowl! I make the dip all the time but this is a nice variation!! Was wondering how many do you come out with and do I need to buy two packs of wonton wraps?

    • Good question. The pack of won ton wrappers I buy has more than enough. There must be 50 wrappers in there. I would say the recipe makes quite a few. At least 20-25? I’ve never counted but it’s probably good for 10 people if I had to guess.

  8. Holy whaaaaaaat?!?! I will DEF be making these! Along with some Gorgonzola dip! Yassssss!

  9. This is definitely going to be delicious. I would try it out this weekend. Thanks for sharing Shawn.

  10. Can these be baked instead of frying?

    • I’ve never tried but could be worth a try. I think someone in the comments tried baking? Maybe do a test with a single won ton and plain cream cheese before making a whole batch.

  11. Any idea how well they cook in an air fryer?

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