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 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 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.
Wet edges with water. Fold. Press edges firmly.
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.
You’ll Also Love
- Crab rangoons
- Buffalo chicken dip
- Honey buffalo wings
- Buffalo chicken mac and cheese
- Buffalo chicken calzone
- Buffalo chicken pizza
Buffalo Chicken Rangoons Recipe
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 25 1x
- Category: Appetizer
- Cuisine: Asian
Description
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.
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)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable/canola oil for frying (24-48 ounces depending on volume and pot size)
Instructions
- Bring a medium saucepan 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.
- 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 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.
Nutrition
- Serving Size: 3 rangoons
- Calories: 298
- Sugar: 1.1g
- Sodium: 629mg
- Fat: 10.9g
- Saturated Fat: 6.2g
- Carbohydrates: 31.8g
- Fiber: 1g
- Protein: 20.1g
- Cholesterol: 74mg
Keywords: buffalo chicken rangoons, buffalo chicken won tons
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 😉