Buffalo Chicken Rangoons bring together the spicy kick of buffalo sauce with the crispy, golden crunch of fried wonton wrappers. Inside, you’ll find creamy cheese and tender shredded chicken that balances the heat perfectly. These little bites are a fun twist on a classic appetizer and always get the party started.
I love making these when I want a snack that’s both spicy and comforting without too much fuss. What’s great is that you can tweak how hot they get by adding more or less buffalo sauce, so everyone can enjoy them no matter their heat level. I usually mix some ranch or blue cheese dressing on the side for dipping—it’s the perfect cool contrast.
Serving these at get-togethers is a guaranteed hit because they’re easy to pop in your mouth and full of flavor. I like to lay them out on a big platter with some celery sticks nearby to add a fresh crunch. Whenever I make buffalo chicken rangoons, they disappear fast, which means I’ll definitely be making them again soon.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken breast works best for texture. Rotisserie chicken is a great shortcut if you want to save time. For a lighter option, use shredded turkey instead.
Cream Cheese: This adds smooth creaminess to balance the buffalo sauce heat. If you want, you can swap it for Greek yogurt or a vegan cream cheese for a lighter or dairy-free version.
Buffalo Wing Sauce: The flavor star here. Adjust the amount to control the spice level. If you don’t have buffalo sauce, mix hot sauce with melted butter for a simple substitute.
Wonton Wrappers: These create the crispy, golden shell. You can find them fresh or frozen. If unavailable, small flour tortillas or egg roll wrappers could work but the texture will differ.
How Do You Get Crispy, Golden Rangoons Without Them Falling Apart?
Sealing the wonton wrappers tight is crucial to keep the filling inside and get that perfect crisp.
- Use a bit of water on the edges of the wrapper to act like glue before folding.
- Press firmly but gently to avoid tearing the wrapper.
- For the cup shape, pinch the four corners together carefully so they hold well during frying.
- Keep oil at 350°F (175°C) for even cooking. Too hot will burn them; too cool will make them greasy.
- Fry in small batches so they don’t stick together or lower the oil temperature too much.
Following these steps will help you get rangoons that are crispy on the outside and creamy with spicy chicken on the inside, just like in the recipe photo!
Equipment You’ll Need
- Deep-fry thermometer – I like it because it helps keep the oil at the perfect temperature for crispy rangoons.
- Large skillet or deep fryer – makes frying easy and safe, ensuring they cook evenly.
- Slotted spoon or tongs – useful for turning and removing the rangoons without splattering oil.
- Bowls for mixing – to hold the chicken filling and for dipping your wonton wrappers before sealing.
- Baking sheet with paper towels – for draining excess oil and keeping your rangoons crispy.
Flavor Variations & Add-Ins
- Switch shredded chicken for cooked shrimp or tofu for a different protein boost.
- Mix in chopped green onions or cilantro in the filling for extra flavor and freshness.
- Use blue cheese or ranch dressing inside the filling for a creamier, tangier taste.
- Adjust the buffalo sauce to control heat—add more for spicier rangoons or less for milder bites.
Buffalo Chicken Rangoons
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked and shredded chicken breast
- 4 oz cream cheese, softened
- ½ cup shredded sharp cheddar cheese
- ¼ cup buffalo wing sauce (adjust to taste)
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
For Assembly and Cooking:
- 20-25 wonton wrappers
- Vegetable oil, for frying
- Ranch or blue cheese dressing, for dipping (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10 minutes to fry. So, in roughly 30 minutes, you’ll have a batch of crispy, spicy buffalo chicken rangoons ready to enjoy!
Step-by-Step Instructions:
1. Mix the Filling:
In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, buffalo wing sauce, garlic powder, onion powder, and black pepper. Mix everything well until it’s smooth and all ingredients are evenly combined.
2. Fill and Fold the Wontons:
Lay the wonton wrappers flat on a clean surface. Place about 1 to 1½ teaspoons of the chicken mixture in the center of each wrapper. To fold, either bring two opposite corners together and press to seal for a triangle shape, or bring all four corners up to the center and pinch to make a little cup shape like the picture.
3. Fry Until Golden and Crispy:
Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Carefully drop a few rangoons at a time into the oil, frying for 2 to 3 minutes per side until golden brown and crispy. Don’t overcrowd the pan to keep the temperature steady.
4. Drain and Serve:
Use a slotted spoon to remove the rangoons and place them on paper towels to drain any extra oil. Serve warm with ranch or blue cheese dressing if you like—perfect for dipping!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and mixing. Thaw it overnight in the fridge or use the defrost function on your microwave for quicker results.
Can I Bake These Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the rangoons on a greased baking sheet, and bake for 12-15 minutes or until golden and crispy. Spray them lightly with cooking oil for a better crunch.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for 5-7 minutes to restore the crispiness.
Can I Adjust the Spiciness?
Yes! Simply add more or less buffalo sauce to the filling to control the heat level. You can also serve with creamy ranch or blue cheese dressing to balance the spice.
