Buffalo Chicken Rangoons are a tasty treat that combines the spicy kick of buffalo sauce with the creamy coolness of cream cheese, all wrapped up in a crispy fried wonton shell. They’re little bites that pack a punch, with juicy chicken mixed right in, making every bite full of flavor and fun textures.
I love making these when I want to impress friends without spending hours in the kitchen. They’re super simple to whip up, and everyone always asks for more. I like to adjust the heat by adding more or less buffalo sauce, so they’re perfect for sharing — whether you like it mild or spicy. A great trick I use is to let the filling chill a bit before wrapping; it makes things easier and keeps the rangoons from falling apart while frying.
My favorite way to serve Buffalo Chicken Rangoons is with a side of ranch or blue cheese dressing for dipping. The cooling dip balances out the spicy buffalo in the rangoons perfectly, and it’s a big hit during game days or casual get-togethers. They’re fun finger food that makes any occasion feel a little more special and a lot more delicious.
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is my go-to because it’s quick and flavorful. If you don’t have that, boiled or baked chicken works fine. For a vegetarian twist, try shredded jackfruit or diced mushrooms.
Cream Cheese: This gives the rangoons their creamy texture. If you want it lighter, try using part-skim cream cheese or even Greek yogurt mixed with a bit of cream cheese for texture.
Buffalo Wing Sauce: This is where the flavor kicks in! Adjust the amount to your heat preference. If you don’t like spicy, swap it with mild BBQ sauce for a different but tasty profile.
Wonton Wrappers: Found in most grocery stores near the Asian foods. If unavailable, small square tortillas can work, though the texture will differ.
Shredded Cheddar Cheese: It adds a nice sharpness. You can substitute with mozzarella if you want a milder, gooey touch.
How Can You Make Sure the Rangoons Don’t Fall Apart While Frying?
The key is sealing the edges tight and keeping the filling chilled. Here’s what I do:
- Moisten the edges of the wrapper with water gently — not too much or it gets soggy.
- Pinch firmly to close the wonton well, even folding the edges a bit to create a strong seal.
- Chill the filled rangoons in the fridge for 15-20 minutes before frying. This firms up the cream cheese filling and reduces leaking.
- Fry in hot oil (about 350°F) so they crisp quickly without soaking through.
These steps make sure your rangoons hold together, stay crispy, and have that perfect golden crunch everyone loves.
Equipment You’ll Need
- Deep fryer or large pot – I prefer a deep fryer or a heavy-bottomed pot to keep the oil at a steady temperature for crispy rangoons.
- Cooking thermometer – helps maintain the oil at 350°F so they fry evenly and don’t get greasy.
- Slotted spoon or spider skimmer – makes it easy to lift and drain the rangoons from hot oil.
- Plate lined with paper towels – for draining excess oil once they’re cooked.
- Mixing bowls and a small brush or finger for sealing edges with water.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or jackfruit for a different flavor and texture.
- Mix in some chopped celery or bell peppers into the filling for extra crunch and freshness.
- Use different cheeses like pepper jack or Monterey Jack to change the spice level or creaminess.
- Try dipping sauces like ranch, blue cheese, or a sweet chili sauce to match your taste buds.
How to Make Buffalo Chicken Rangoons?
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 8 oz cream cheese, softened
- ½ cup buffalo wing sauce (adjust to taste)
- ½ cup shredded cheddar cheese
- 2 tbsp ranch or blue cheese dressing (optional for creaminess)
- 2 green onions, finely chopped
- 1 package wonton wrappers (about 40 wrappers)
- Oil, for frying (vegetable or canola oil)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 15 minutes to fry. You’ll spend time mixing the filling, wrapping the rangoons, and frying them until golden, resulting in a delicious, crispy snack in under 40 minutes.
Step-by-Step Instructions:
1. Make the Buffalo Chicken Filling:
In a medium bowl, mix together the shredded chicken, softened cream cheese, buffalo wing sauce, shredded cheddar cheese, ranch or blue cheese dressing (if using), and chopped green onions. Stir until the mixture is creamy and well combined.
2. Prepare the Wontons:
Place the wonton wrappers flat on a clean surface. Spoon about 1 tablespoon of the buffalo chicken mixture into the center of each wrapper.
3. Seal the Rangoons:
Lightly wet the edges of each wrapper with water using your finger or a small brush. Fold the wrapper over the filling to create a triangle or bring all corners together to make a pouch shape. Pinch the edges firmly to seal and prevent filling from leaking out.
4. Fry the Rangoons:
Heat oil in a deep skillet or pot to 350°F (175°C). Carefully place a few rangoons into the hot oil without overcrowding. Fry them for 2-3 minutes, turning occasionally, until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
5. Serve and Enjoy:
Serve the rangoons warm, garnished with chopped parsley or chives. Don’t forget to offer ranch or blue cheese dressing on the side for dipping. These spicy, creamy bites make a perfect appetizer or snack!
Can I Use Frozen Chicken for Buffalo Chicken Rangoons?
Yes! Just make sure the chicken is fully thawed before shredding and mixing. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker preparation.
Can I Bake Instead of Frying the Rangoons?
Absolutely! Preheat your oven to 400°F (200°C), place the rangoons on a baking sheet lined with parchment, and spray them lightly with cooking spray. Bake for about 12-15 minutes or until crispy and golden brown.
How Should I Store Leftovers?
Keep leftover rangoons in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for 8-10 minutes to keep them crispy.
What Can I Substitute for Wonton Wrappers?
If you can’t find wonton wrappers, small tortilla wraps or phyllo dough sheets can work as alternatives. Just keep in mind the texture and cooking times might vary slightly.