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Buffalo chicken rangoons or buffalo chicken wontons are a spicy, buffalo chicken variation of the American-Chinese classic, crab rangoon. It’s essentially buffalo chicken dip, stuffed into a traditional wonton and deep-fried!
Buffalo chicken rangoons are the perfect app for a party or big game. Serve with blue cheese or ranch dressing on the side if you want, however, the cream cheese serves as the perfect buffer to the hot buffalo sauce.
I love this recipe because it’s savory, crunchy, and cheesy. The buffalo filling is to die for and they’re really easy to make. While you can get creative with a few different rangoon folding methods, a simple triangle rangoon is easy to master and easy to eat in two bites.
Buffalo chicken isn’t only great in a dip, it also makes a creamy macaroni and cheese.
Table of Contents
Ingredient Notes & Substitutions
- Boneless chicken breast: you can also use rotisserie chicken as a quick shortcut. Boiling the chicken is always going to make for the easiest shredding.
- Wonton wraps: wonton wraps are small square flat dough wraps made with egg, flour, and water. Eggroll wraps are essentially the same dough but cut larger for eggrolls. Nasoya is likely the most readily available brand in stores (they’re vegan), however Hong Hong and Dynasty wonton wraps are the best options.
- Cream cheese: classic Philadelphia cream cheese is my preferred brand. Be sure to let it warm on the counter so it’s easier to mix. You can use regular or 1/3 fat.
- Buffalo sauce: I like Frank’s Red Hot Buffalo sauce. You can also make homemade buffalo by melting a few tablespoons of butter in regular hot sauce.
- Green onions: you can alternatively use a teaspoon of onion powder.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Add chicken to a medium saucepan with cold water to cover. Bring to a boil, cover, and lower to a simmer. Simmer for 15-17 minutes until the chicken is fully cooked through to a 165°F internal temp. Remove and shred using a fork until fine.
Step 2.
Combine the shredded chicken, cream cheese, buffalo sauce, green onion, and optional garlic powder in a bowl. Mix well until fully combined and creamy.
Step 3.
Place a wonton wrap 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 wonton with water.
Step 4.
Fold the wonton over into a triangle (image 4a), pinching the edges to seal the rangoon together around the perimeter (image 4b).
Step 5.
Fill a saucepan with 2 inches of oil and place on high heat until roughly 360°F. Place 5-6 rangoons in the oil 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 and they will brown after being removed from the oil. Remove with a spider strainer or metal slotted spoon and place on a paper towel to drain and cool.
Expert Tips
- Ensure you have enough oil to fully submerge the rangoons. I use a smaller saucepan and fry in small batches to cut down on oil volume. They will likely float and benefit from flipping however it’s not critical.
- Use two forks to initially shred the chicken. You can use your hands to break larger strands down into fine pieces. You can also quickly shred chicken using your stand mixer’s standard attachment.
- Once your oil reaches 360°F, turn the heat down to low to maintain the temp. This prevents the oil from continuing to heat further.
- You can reuse your oil multiple times if you properly strain it. Let the oil cool and the sediment will settle to the bottom. Fine strain back into its original container for multiple uses.
- Placing the filling in the fridge for 30 minutes before frying stiffens the cheese and improves the final texture.
Make Ahead and Freeze Rangoons
You can make rangoons ahead of time and freeze raw/unfried rangoons. Take them out of the freezer and let them thaw/soften on the counter for 5-10 minutes before frying. They should cook at the same rate as freshly made or room-temperature rangoons.
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Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Buffalo Chicken Rangoons
Ingredients
- 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
- 2 minced green onions, white portion only
- 1 teaspoon garlic powder, optional
- Vegetable/canola/peanut oil for frying, 24-48 ounces depending on volume and pot size
Instructions
- Add chicken to a medium saucepan with cold water to cover. Bring to a boil, cover, and lower to a simmer. Simmer for 15-17 minutes until the chicken is fully cooked through to a 165°F internal temp. Remove and shred using a fork until fine.
- Combine the shredded chicken, cream cheese, buffalo sauce, green onion, and optional garlic powder in a bowl. Mix well until fully combined and creamy.
- Place a wonton wrap 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 wonton with water and fold it over into a triangle, pinching the edges to seal the rangoon together.
- Fill a saucepan with 2 inches of oil and place on high heat until roughly 360°F. Place 5-6 rangoons in the oil 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 and they will brown after being removed from the oil.
- Remove with a spider strainer or metal slotted spoon and place on a paper towel to drain and cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
This is definitely going to be delicious. I would try it out this weekend. Thanks for sharing Shawn.
Awesome – Thanks Lara. Let me know how they come out.
Holy whaaaaaaat?!?! I will DEF be making these! Along with some Gorgonzola dip! Yassssss!
They are delicious! And a real crowd pleaser…
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.
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!
Awesome! Thanks Crissy
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.
I baked them at 400° for 15-18 minutes and they were fantastic! Thank you so much for this recipe!
Chelsea, these can be baked. There is a recipe on Pinterest for Baked Buffalo Chicken Rangoons.
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.
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.
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!
Use Buffalo Tom’s sauce if you can! A distant second choice is Frank’s Hot Sauce…
Love, A Buffalo Girl
I’ll have to give it a try 😉