Buffalo Chicken Rangoons Recipe

Introduction

Buffalo Chicken Rangoons are a perfect blend of creamy, spicy, and crispy flavors. These bite-sized treats combine shredded rotisserie chicken with tangy Buffalo sauce and melted cheddar inside a crispy wonton wrapper. They make a fantastic appetizer or snack for any gathering.

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1/2 cup Buffalo hot sauce
• 1/2 cup shredded cheddar cheese
• 1 tablespoon thinly sliced chives
• 1/2 teaspoon kosher salt
• 2 cups finely shredded rotisserie chicken
• Vegetable oil, for frying
• 36 wonton wrappers
• Ranch or blue cheese dressing, for serving

Instructions

1. Step 1: In a large bowl, mix the cream cheese, Buffalo hot sauce, shredded cheddar, chives, and kosher salt until well combined. Stir in the shredded chicken until evenly distributed.
2. Step 2: Pour vegetable oil into a large, heavy pot to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F on a deep-fry or instant-read thermometer.
3. Step 3: Keep the wonton wrappers covered with a damp paper towel to prevent drying. Working with one wrapper at a time, place about a scant tablespoon of the chicken filling in the center.
4. Step 4: Dip your finger into water and lightly moisten all edges of the wrapper. Pinch two opposite corners together in the center, then bring the other two corners to the center and pinch tightly to seal. Press out as much air as possible and ensure the edges are sealed firmly.
5. Step 5: Fry the rangoons in batches, turning gently halfway through, until they are deep golden and crispy, about 4 to 6 minutes. Use a spider or slotted spoon to transfer them to a wire rack to drain. Adjust the heat as needed to maintain the oil temperature.
6. Step 6: Serve the buffalo chicken rangoons warm with ranch or blue cheese dressing on the side for dipping.

Tips & Variations

• Use leftover cooked chicken or rotisserie chicken for easy preparation and extra flavor.
• Try substituting Buffalo sauce with your favorite hot sauce or add a splash of garlic powder to the filling for an extra kick.
• If you prefer baking, place the assembled rangoons on a baking sheet, brush with oil, and bake at 400°F for 12-15 minutes until golden and crispy.

Storage

Store leftover rangoons in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to maintain crispiness rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Buffalo Chicken Rangoons ahead of time?

Yes, you can assemble the rangoons and keep them covered in the refrigerator for a few hours before frying. Just be sure to keep them sealed and moist to prevent drying out.

What can I use instead of cream cheese?

Cream cheese is key for the creamy texture, but you can try a mixture of ricotta and mayonnaise for a lighter alternative, though the consistency and flavor will be slightly different.

Buffalo Chicken Rangoons Recipe

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★★★★★

4.8 from 78 reviews

These Buffalo Chicken Rangoons are crispy, golden fried wontons filled with a spicy blend of cream cheese, buffalo sauce, shredded cheddar, and rotisserie chicken. Perfect as a crowd-pleasing appetizer or party snack, they pair wonderfully with ranch or blue cheese dressing for dipping.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 36 rangoons 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 (8-oz.) package cream cheese, softened
• 1/2 cup Buffalo hot sauce
• 1/2 cup shredded cheddar cheese
• 1 tablespoon thinly sliced chives
• 1/2 teaspoon kosher salt
• 2 cups finely shredded rotisserie chicken

Assembly and Frying

• 36 wonton wrappers
• Vegetable oil, for frying

Serving

• Ranch or blue cheese dressing, for serving

Instructions

1. Prepare the filling: In a large bowl, combine softened cream cheese, Buffalo hot sauce, shredded cheddar, sliced chives, and kosher salt. Mix well until smooth and fully incorporated. Then, fold in the finely shredded rotisserie chicken, ensuring even distribution throughout the mixture.
2. Heat the oil: Pour vegetable oil into a large, heavy pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F as measured by a deep-fry or instant-read thermometer, preparing for frying.
3. Assemble the rangoons: Keep the wonton wrappers covered with a damp paper towel to prevent drying. Working one at a time, place about a scant tablespoon of chicken filling into the center of each wonton wrapper. Dip a finger into water and moisten all the edges of the wrapper lightly. Bring two opposite corners together above the filling, then bring the other two opposite corners to meet at the center. Pinch tightly to seal the filling inside, removing as much air as possible and pressing the edges firmly to ensure they don’t open during frying.
4. Fry the rangoons: Working in batches to avoid overcrowding, carefully lower the assembled rangoons into the hot oil. Fry them for 4 to 6 minutes, turning gently halfway through to achieve an even, deep golden color. You may need to hold some down carefully to keep them fully submerged. Use a spider or slotted spoon to remove the rangoons and transfer them to a wire rack to drain excess oil. Adjust the heat as necessary to maintain the oil temperature at 350°F throughout frying.
5. Serve: Transfer the fried Buffalo Chicken Rangoons to a serving platter. Serve warm alongside ranch or blue cheese dressing for dipping and enjoy immediately.

Notes

• Ensure the cream cheese is softened to room temperature for easier mixing.
• Keep wonton wrappers covered with a damp towel to prevent drying out while assembling.
• Use a thermometer to maintain consistent oil temperature for crispy, non-greasy rangoon.
• Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy rangoon.
• Store leftovers in an airtight container in the refrigerator and reheat in an air fryer or oven to retain crispiness.

Keywords: Buffalo Chicken Rangoons, Buffalo Chicken Wontons, Fried Buffalo Chicken Appetizer, Spicy Chicken Rangoon, Party Appetizer