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
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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.
Keywords: buffalo chicken rangoons, buffalo chicken won tons
I made there tonight and the entire family could not get enough of them.
Thanks for sharing this recipe!
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!
I love the idea! I would love to know how long to cook these in an air fryer!
I’ve never tried so you’ll have to experiment and let me know.
What other sauce can be used instead of Buffalo -not hot- sauce ?
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.
Any idea how well they cook in an air fryer?
I’ve never used one before so I’m not sure. Sorry Michelle.