If you are craving an irresistible appetizer that perfectly combines creamy, spicy, and crispy elements, you absolutely must try this Buffalo Chicken Rangoons Recipe. These little pockets of joy feature tender shredded chicken mixed with zesty buffalo sauce, all wrapped up in delicate wonton skins and fried to golden perfection. Every bite delivers that perfect balance of tangy heat and rich creaminess, making these rangoons a fantastic crowd-pleaser for game days, parties, or simply a cozy night at home. Trust me, once you make these, they’ll become a beloved staple in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Buffalo Chicken Rangoons Recipe. Each ingredient plays an essential role—from the creamy texture of cream cheese to the savory bite of shredded chicken and the vibrant kick of buffalo sauce—combined with wonton wrappers that crisp up beautifully when fried.
- Boneless chicken breast: Fully cooked and shredded, it provides the hearty protein base that soaks up the buffalo flavor perfectly.
- Wonton wraps: Thin and delicate, these crisp up to golden perfection, encasing the flavorful filling snugly.
- Cream cheese: Adds luscious creaminess and helps bind the filling for a smooth, rich texture.
- Buffalo sauce: The star of the show that delivers that classic tang and mild spicy heat—choose a sauce that’s flavorful without being overpowering.
- Green onions (white portion): Offer a subtle fresh bite and slight onion aroma, adding depth to the filling.
- Garlic powder (optional): A hint of garlic rounds out the flavor profile, enhancing the savory notes without overwhelming the filling.
- Vegetable, canola, or peanut oil: Necessary for frying, these oils have a high smoke point, ensuring your rangoons cook evenly and crisp without burning.
How to Make Buffalo Chicken Rangoons Recipe
Step 1: Cook and Shred the Chicken
Start by placing your boneless chicken breast in a saucepan and cover it with cold water. Bring the water to a boil, then cover and reduce the heat to a simmer. Let the chicken cook gently for about 15-17 minutes until it reaches an internal temperature of 165°F. Once cooked through, remove the chicken and shred it finely using two forks. This shredded chicken will be the hearty base of your filling, absorbing every bit of buffalo flavor you add next.
Step 2: Mix the Filling Ingredients
Combine the shredded chicken with cream cheese, buffalo sauce, the minced white parts of green onions, and garlic powder if you’re using it. Mixing thoroughly until the mixture is creamy and well blended will guarantee each bite bursts with balanced flavor. Make sure the cream cheese is softened enough to blend easily—this makes spreading the filling into the wonton wrappers a breeze.
Step 3: Prepare the Rangoons
Lay a wonton wrapper flat on your work surface. Spoon a heaping teaspoon of the buffalo chicken filling into the center of each wrapper. To seal each rangoon, wet the edges of the wrapper lightly with water using your fingertip. Fold it diagonally into a triangle and press firmly around the edges to seal. Proper sealing is crucial to prevent any filling from escaping during frying.
Step 4: Fry Until Golden Brown
Heat 2 inches of your preferred oil in a saucepan over high heat until it reaches about 360°F. Fry 5 to 6 rangoons at a time, paying close attention as they cook rapidly—usually around 20-30 seconds per side. Flip them if necessary to ensure both sides turn beautifully golden. Keep a close watch because the edges can burn quickly and you want that perfect crisp without excess browning.
Step 5: Drain and Cool
Use a spider strainer or slotted spoon to remove the rangoons from the hot oil. Transfer them onto paper towels to drain off any excess oil and let them cool slightly before serving. This step keeps them delightfully crisp and prevents greasy bites.
How to Serve Buffalo Chicken Rangoons Recipe
Garnishes
Adding fresh garnishes elevates both presentation and flavor. Sprinkle chopped green onions or fresh chives over the rangoons for a burst of color and subtle oniony freshness. A light drizzle of ranch or blue cheese dressing can also cool the spice while adding creaminess—perfect for dipping or on the side.
Side Dishes
Pair your Buffalo Chicken Rangoons with crunchy celery sticks, carrot rounds, or a crisp garden salad to balance the richness and spice. For a heartier spread, try serving them alongside crispy sweet potato fries or garlic bread for an indulgent game-day feast.
Creative Ways to Present
Serve your buffalo chicken rangoons on a stylish wooden board or a colorful platter to make them pop visually. Arrange them in a circular pattern around a bowl of blue cheese or ranch dressing for dipping—this not only looks inviting but also turns snacking into an interactive experience for your guests. You could also present them in mini muffin tins to keep each rangoon upright and contained, perfect for parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and store them in the refrigerator for up to 2 days. Be aware that the wonton wrappers may lose some crispness, but reheating properly can bring back some of that crunch.
Freezing
You can freeze uncooked prepared rangoons by placing them on a parchment-lined tray and freezing until firm, then transferring to a freezer bag. Freeze for up to 1 month. When ready to enjoy, fry them straight from the freezer, adding about 10-15 seconds to the frying time.
Reheating
To reheat leftover or frozen Buffalo Chicken Rangoons Recipe, bake them in a preheated oven at 375°F for 10-12 minutes or until heated through and crisped up again. Avoid microwaving as it will make the wrappers soggy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken saves time and adds extra flavor. Just shred it finely and continue with the recipe as written.
Is it possible to bake the rangoons instead of frying?
Yes, baking is a healthier alternative. Place them on a greased baking sheet, spray lightly with oil, and bake at 400°F for about 12-15 minutes until golden and crisp, flipping halfway through.
How spicy is this Buffalo Chicken Rangoons Recipe?
The level of spice depends on the buffalo sauce you choose. Most store-bought buffalo sauces have a mild-to-moderate heat that can be adjusted by adding more or less sauce according to your spice preference.
Can I make these rangoon wrappers from scratch?
If you’re feeling adventurous, you can make your own wonton wrappers, but store-bought versions save a lot of time and are wonderfully thin and crisp when fried.
What can I serve these rangoons with for dipping?
Classic choices like ranch dressing, blue cheese dip, or even a cooling cucumber yogurt sauce pair beautifully with the spicy buffalo filling, complementing each bite perfectly.
Final Thoughts
Making this Buffalo Chicken Rangoons Recipe is a fun, rewarding kitchen adventure that yields a dish destined to become one of your new favorites. The crunchy exterior combined with creamy, zesty filling creates an addictive flavor combo that’s hard to resist. Whether you’re hosting friends or craving a tasty snack, these rangoons always hit the spot. Give them a try and watch as they disappear faster than you can say “buffalo!”
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Buffalo Chicken Rangoons Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Buffalo Chicken Rangoons are crispy, golden-fried wontons filled with a creamy, spicy buffalo chicken mixture. Perfect as a flavorful appetizer or snack, they combine tender cooked chicken, tangy buffalo sauce, and smooth cream cheese wrapped in delicate wonton skins and fried to perfection.
Ingredients
Filling
- 1 boneless chicken breast (fully cooked and shredded)
- 8 ounces cream cheese
- 1/2 cup buffalo sauce (not hot sauce)
- 2 minced green onions (white portion only)
- 1 teaspoon garlic powder (optional)
Wrappers
- 12 ounce package wonton wraps
Frying
- Vegetable, canola, or peanut oil for frying (24-48 ounces depending on pot size)
Instructions
- Cook Chicken: Place the chicken breast in a medium saucepan and cover with cold water. Bring the water to a boil, then cover and reduce heat to a simmer. Cook for 15-17 minutes until the chicken reaches an internal temperature of 165°F. Remove from water and shred finely using two forks.
- Prepare Filling: In a bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, minced green onions, and garlic powder if using. Mix thoroughly until the ingredients are well blended into a creamy filling.
- Assemble Rangoons: Lay a wonton wrapper flat on a clean surface. Spoon about one heaping teaspoon of the buffalo chicken mixture into the center. Wet the edges of the wrapper with water using your finger. Fold the wrapper over diagonally to form a triangle and press firmly to seal all edges tightly.
- Heat Oil: Pour 2 inches of oil into a saucepan and heat on high until the oil reaches approximately 360°F. Use a thermometer to monitor the temperature accurately.
- Fry Rangoons: Carefully place 5-6 rangoons into the hot oil. Fry for 20-30 seconds, turning if needed, until they are golden brown and crisp. Monitor closely as they cook quickly and edges can burn.
- Drain and Serve: Remove the fried rangoons with a slotted spoon or spider strainer and place them on paper towels to drain excess oil. Let them cool slightly before serving.
Notes
- Ensure the chicken is cooked thoroughly to avoid undercooking in the filling.
- Do not overfill the wontons to prevent them from bursting during frying.
- Maintain oil temperature at 360°F for even frying and crispy texture.
- Can be served with extra buffalo sauce or ranch dressing for dipping.
- Use fresh wonton wrappers for best results; keep unused wrappers covered with a damp cloth to prevent drying out.
