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Buffalo Chicken Rangoons Recipe

  • Author: Shawn Williams
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 25 1x
  • Category: Appetizer
  • Cuisine: Asian


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)


  1. 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.
  2. Combine the shredded 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 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.
  4. 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.
  5. Place on a paper towel and allow to slightly cool before serving.


  • 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