Buffalo Chicken Rangoons Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 36 rangoons 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://frommamamaya.com/buffalo-chicken-rangoons-recipe/
