Buffalo Chicken Rangoons bring together the crispy, golden edges of a fried wonton with spicy, tangy buffalo chicken filling that’s creamy and just a little bit cheesy. They’re a perfect blend of crunchy and smooth, with that classic buffalo sauce kick that so many of us love.
I love making these when I want a fun snack or appetizer that feels special but doesn’t take forever. I usually dip them in some cool ranch or blue cheese dressing because it balances out the heat so nicely. Plus, these rangoons always disappear fast at parties, so I know I’m onto something good!
One of my favorite things about these is how easy they are to customize—if you like more spice, just add extra buffalo sauce, or if you want something milder, you can tone it down. They’re also great for making ahead and popping in the oven when guests show up. Buffalo Chicken Rangoons are such a crowd-pleaser because they combine familiar flavors in a fun, finger-food style.
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is a great shortcut here. It’s already seasoned and shredded, which saves prep time. You can also use leftover grilled or baked chicken. For a vegetarian twist, try shredded jackfruit or a meatless chicken substitute.
Cream Cheese: This adds creaminess and helps bind the filling. If you want a lighter option, try Greek yogurt or ricotta, but the texture will be softer. Make sure it’s softened for easy mixing.
Buffalo Wing Sauce: This is the flavor star! Use your favorite brand or homemade sauce. Adjust the amount if you prefer less heat. For milder rangoons, mix buffalo sauce with a bit of honey or a mild BBQ sauce.
Wonton Wrappers: These give the rangoons their crispy shell. Found in most grocery stores near the dumpling or Asian food sections. You can substitute with egg roll wrappers for a thicker, crunchier shell but reduce frying time slightly.
How Can You Seal Wontons Without Filling Leaking During Frying?
Sealing the wontons tightly is key to avoid leaks and keep that crispy texture. Follow these steps:
- Lightly moisten edges of the wrapper with water—just a fingertip or a brush is enough.
- Press edges firmly together, making sure there are no gaps or air pockets inside.
- Double-check the corners, as those spots can open up during frying.
- If you want extra security, press edges with a fork to crimp them shut.
- Keep filled rangoon wrappers covered with a damp cloth before frying so they don’t dry out and crack.
Following these tips will help your rangoons stay sealed, so you get delicious, crispy pockets of buffalo chicken every time!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl to combine all the filling ingredients easily.
- Fork or spoon – for mixing everything together smoothly.
- Pastry brush or fingers – to moisten the wonton edges and help seal them well.
- Plate or tray – to hold the filled wontons before frying.
- Deep skillet or heavy pot – to fry the rangoons evenly and get them crispy.
- Slotted spoon – for removing the fried rangoons from hot oil safely.
- Paper towels – to drain excess oil and keep rangoons crunchy.
Flavor Variations & Add-Ins
- Cheese boost: Stir in some shredded mozzarella or pepper jack for extra cheesy goodness.
- Vegetarian option: Swap chicken for chopped cooked mushrooms, or shredded jackfruit for a meaty texture.
- Spice level: Add diced jalapeños or a splash of hot sauce to the filling if you like it extra spicy.
- Additional crunch: Mix in chopped crispy bacon or crushed tortilla chips into the filling for added texture.
Buffalo Chicken Rangoons
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 4 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup buffalo wing sauce (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For Wrapping & Frying:
- 1 package wonton wrappers (about 50 wrappers)
- Oil, for frying (vegetable or canola oil)
- Ranch or blue cheese dressing, for serving (optional)
Time You’ll Need
This recipe takes about 15 minutes to prepare the filling and assemble the rangoons, plus around 15 minutes to fry them up in batches. So, in under 30 minutes, you’ll have a plate full of crispy, spicy Buffalo Chicken Rangoons ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, mix together the shredded chicken, softened cream cheese, shredded cheddar cheese, buffalo wing sauce, garlic powder, onion powder, salt, and pepper. Stir it all until the mixture is smooth and well combined.
2. Fill and Seal the Wontons:
Lay the wonton wrappers flat on a clean surface. Put about 1 teaspoon to 1 tablespoon of the buffalo chicken filling in the center of each wrapper. Lightly moisten the edges of the wrapper with water using your finger or a brush. Fold the wrapper over the filling to form a triangle or pouch, pressing the edges together firmly to seal them tight.
3. Fry the Rangoons:
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Carefully fry the rangoons in batches, without crowding the pan, for about 2 to 3 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
4. Serve:
Enjoy the rangoons warm, with ranch or blue cheese dressing on the side for dipping. They’re crispy, creamy, and have just the right kick for a tasty appetizer or snack!
Can I Bake Instead of Frying the Buffalo Chicken Rangoons?
Yes! Preheat your oven to 400°F (200°C). Place the filled rangoons on a baking sheet lined with parchment paper, lightly brush or spray with oil, and bake for about 12-15 minutes or until golden and crispy. This is a healthier option but may be slightly less crispy than frying.
How Do I Store Leftover Rangoons?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 350°F (175°C) oven for 5-7 minutes to retain their crispiness.
Can I Use Frozen Wonton Wrappers?
Absolutely! Just thaw the wonton wrappers in the refrigerator or at room temperature until soft to the touch before using. Keep them covered with a damp towel while working to prevent drying out.
What Can I Use If I Don’t Have Buffalo Wing Sauce?
You can substitute with hot sauce combined with melted butter to mimic buffalo sauce or use your favorite spicy BBQ sauce for a different but delicious twist.