Buffalo Chicken Rangoons are a fun twist on two favorite snacks—crispy wontons and spicy buffalo chicken. These little pockets are filled with a creamy blend of shredded chicken, tangy buffalo sauce, and melty cheese, all wrapped in a golden, crunchy shell. They’re the perfect mix of spicy and smooth with a satisfying crunch every bite.
I love making these rangoons whenever I want a snack that feels special but isn’t hard to throw together. What makes them stand out is the buffalo flavor—it gives the rangoons a nice kick without being too hot. I usually keep some ranch or blue cheese dressing nearby for dipping, which adds a cool, creamy balance. It’s like having a plate of buffalo wings you can pick up and eat with your fingers!
These Buffalo Chicken Rangoons are great for parties or just a casual night in. I’ve found that they disappear fast whenever I bring them out, and everyone loves how crispy and flavorful they are. If you’re a fan of buffalo chicken or want something different to snack on, these rangoons are a sure hit. I like to serve them warm right out of the oven so the cheese inside is perfectly gooey.
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is a great shortcut, but leftover baked or boiled chicken works too. For a vegetarian option, you could use shredded jackfruit or tofu seasoned with buffalo sauce.
Cream Cheese: This adds creaminess and helps bind the filling. If you want a lighter alternative, try using Greek yogurt or a dairy-free cream cheese.
Buffalo Wing Sauce: I like Frank’s RedHot for its balanced heat and flavor. If you prefer milder rangoons, reduce the amount or swap for a milder hot sauce or buffalo seasoning mix.
Wonton Wrappers: These give the rangoons their crispy texture. You can find them in most grocery stores. If you can’t get wonton wrappers, small egg roll wrappers can work, though they are usually larger and thicker.
How Can I Seal Wontons Properly to Avoid Leaks?
Sealing the wontons well is key to keeping the filling inside when frying. Here’s my easy approach:
- Lightly moisten the edges of the wrapper with water using your finger or a small brush.
- Fold the wrapper carefully to form your desired shape—triangle or purse.
- Press firmly around the edges to seal, making sure there are no air pockets.
- If you want extra security, press the edges with the tines of a fork or fold over the edges again.
- A good seal helps prevent oil from leaking in and filling from spilling out, so take your time with this step.
Equipment You’ll Need
- Deep frying pan or large skillet – I recommend this to get the rangoons crispy and evenly cooked.
- Thermometer – helps you heat the oil to the perfect 350°F (175°C) for crispy rangoons.
- Slotted spoon or spider strainer – makes it easy to lift out the rangoons without splashing oil.
- Plate lined with paper towels – for draining excess oil after frying.
- Small bowl and brush or finger – to moisten and seal the wonton edges.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground turkey or jackfruit for a vegetarian version.
- Mix in crumbled blue cheese or Monterey Jack cheese for different cheese flavors.
- Add diced celery or carrots to the filling for extra crunch and freshness.
- Use sriracha or hot sauce to boost the spice level or a milder dip if you prefer less heat.
Buffalo Chicken Rangoons
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup blue cheese crumbles (optional)
- ¼ cup buffalo wing sauce (such as Frank’s RedHot)
- 2 green onions, finely chopped
- 24 wonton wrappers
- Oil for frying (vegetable or canola oil)
- Ranch or blue cheese dressing for dipping (optional)
Time Needed
This recipe takes about 15 minutes to prepare and another 10 minutes to fry and serve. If you’re cooking chicken fresh, allow additional time for that. Overall, it’s a quick and tasty snack or appetizer to whip up in less than 30 minutes.
Step-by-Step Instructions:
1. Make the Buffalo Chicken Filling:
In a medium bowl, mix together the shredded chicken, softened cream cheese, shredded cheddar, buffalo sauce, and chopped green onions. Stir until everything is well combined. If you like, fold in some blue cheese crumbles for extra flavor.
2. Fill and Seal the Wontons:
Place the wonton wrappers on a clean surface. Put about 1 tablespoon of the buffalo chicken mixture in the center of each wrapper. Moisten the edges with water, then fold to seal. You can fold them diagonally into triangles or bring all corners together to form a purse shape. Press firmly on the edges so they’re sealed tight.
3. Fry Until Golden and Crispy:
Heat about 2 inches of oil in a deep skillet or pan to 350°F (175°C). Carefully add the rangoons in batches and fry, turning as needed, until they turn golden brown and crispy—about 2 to 3 minutes per batch. Remove them with a slotted spoon and drain on paper towels.
4. Serve and Enjoy:
Serve your Buffalo Chicken Rangoons warm with ranch or blue cheese dressing on the side for dipping. These crispy, spicy bites are perfect for parties or a fun snack!
Can I Bake Buffalo Chicken Rangoons Instead of Frying?
Yes! For a healthier option, you can bake them at 400°F (200°C) for about 12-15 minutes, turning halfway through, until golden and crispy. Just spray them lightly with cooking oil to help them brown.
Can I Use Frozen Wonton Wrappers?
Absolutely! Just make sure to thaw them in the fridge or at room temperature until soft and pliable before filling and folding. This prevents tearing when sealing.
How Do I Store Leftover Rangoons?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake them in the oven until warmed through and crispy again, or re-fry for a few minutes.
Can I Make the Filling Ahead of Time?
Yes! Prepare the buffalo chicken filling a day in advance and refrigerate it. Just give it a quick stir before filling the wontons. This helps save time when you’re ready to assemble and fry.