Buffalo Chicken Rangoons Recipe

5 from 4 votes
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Buffalo Chicken Rangoons Recipe

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 or buffalo chicken wontons are growing in popularity. I’m seeing them emerge on menus in restaurants everywhere. They are a spicy, buffalo chicken variation of the American-Chinese classic, crab rangoon. It’s essentially a simple buffalo chicken dip, stuffed into a traditional wonton.

Buffalo chicken isn’t only great in a dip, it also makes a really creamy macaroni and cheese.

Buffalo Chicken Filling

To make the buffalo chicken filling, I use cream cheese, shredded chicken, and plenty of buffalo sauce (I like Frank’s Buffalo Wings sauce).

Boiled shredded/pulled chicken works the best and pulls apart easily with a fork. Combine with the cream cheese and buffalo sauce until you have a thick and creamy paste, resembling buffalo chicken dip.

Folding The Rangoons

Rangoons aren’t difficult to make. Place a wonton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Wet the four edges with water and fold over into a triangle, pinching the edges to seal the wonton wrapper together, forming a simple triangular rangoon. You can get fancy with this, but I prefer to keep it simple for ease.

Deep Frying Rangoons

Deep-fry finished wontons in 2-3 inches of canola/vegetable oil in a Dutch oven or large pot for about 15-20 seconds. They will turn golden very quickly and continue to brown even after they are taken out of the oil. Test a few at first and keep a close eye on how quickly they cook. The oil will continue to get hotter as you cook.

You absolutely want to prepare all of the rangoons at once before frying. I like to fry in batches of 5-6 at a time and transfer to a paper towel to drain and cool.

Can I Freeze These?

Yes, you can! You can fully prep and freeze raw/unfried for best results. Take them out of the freezer and let them thaw/soften a bit on the counter before frying. They should cook at the same rate as freshly made.

Buffalo chicken rangoons are the perfect app for a party or big game. Serve with blue cheese or ranch dressing if you want, however, I don’t think it’s necessary. The cream cheese serves as the perfect buffer to the hot buffalo sauce.

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Buffalo Chicken Rangoons Recipe
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5 from 4 votes

Buffalo Chicken Rangoons Recipe

Servings: 24 rangoons
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
A twist on the classic crab rangoon. Buffalo sauce, shredded chicken, and cream cheese, fried together in a wonton for the perfect golden buffalo chicken wonton.


  • 1 boneless chicken breast, fully cooked and shredded
  • 12- ounce package wonton wraps
  • 8 ounces cream cheese
  • 1/2 cup buffalo sauce, not hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable/canola oil for frying, 24-48 ounces depending on volume and pot size
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  • Bring a medium saucepan of water to a boil and add chicken. Lower to medium heat and cover. Simmer for 15-17 minutes until the chicken is fully cooked through. Remove and shred using a fork until fine.
  • Combine the shredded chicken, cream cheese, buffalo sauce, onion powder, and garlic powder in a bowl. Mix well until fully combined and creamy.
  • Place a won ton on a flat surface and spoon a heaping teaspoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold it over into a triangle, pinching the edges to seal the rangoon together.
  • Fill a large Dutch oven with 1-2 inches of canola or vegetable oil and place on high heat until roughly 360°F. Once hot, place 5-6 rangoons in the Dutch oven at a time, and fry until golden. About 20-30 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly.
  • Place on a paper towel and allow to slightly cool before serving.


Serving: 3rangoonsCalories: 298kcalCarbohydrates: 31.8gProtein: 20.1gFat: 10.9gSaturated Fat: 6.2gCholesterol: 74mgSodium: 629mgFiber: 1gSugar: 1.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Asian
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating


  1. 5 stars
    Delicious! I took them to a party, and everyone asked me for the recipe. I will definitely make them again and again I bought cooked chicken only because it was easier for me.

    1. you’re looking for roughly two cups of chicken in shredded form. I don’t have a can on hand but if 12.5 ounces is close that’s probably fine.

  2. I made there tonight and the entire family could not get enough of them.
    Thanks for sharing this recipe!

  3. I forgot to mention that I used egg roll wraps instead of the wonton wraps. Not sure if that changes the name or not but they were great!

    1. I think regular hot sauce would be too intense. Buffalo sauce is the way to go in my opinion. If you add melted butter to regular hot sauce, it makes it buffalo sauce BTW. If you want it hotter, add less butter.