Buffalo Chicken Rangoons are a fun and tasty twist on classic Asian-inspired appetizers. They bring together the spicy kick of buffalo sauce with creamy cheese and tender chicken, all wrapped up in a crispy wonton shell. Every bite is this perfect mix of crunchy, spicy, and creamy that keeps you reaching for more.
I love making these for parties or game day because they’re easy to pop in the oven and everyone seems to enjoy them. A little tip I’ve picked up: don’t overfill the wrappers, or they can get messy while cooking. Plus, dipping them in some ranch or blue cheese dressing takes the flavor to the next level, which is my favorite way to enjoy them.
These Buffalo Chicken Rangoons remind me of casual get-togethers with friends, where everyone’s laughing and sharing snacks. They’re different enough to surprise people but familiar and cozy, making them a great appetizer that’s both comforting and exciting. I always look forward to making a batch and sharing them around!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is key for texture and flavor. Rotisserie or leftover roast chicken works great. You can also use cooked turkey or even a plant-based chicken substitute.
Cream Cheese: This adds the creamy base for the filling. Use full-fat for best texture, but low-fat or dairy-free cream cheese also works if you want a lighter or vegan option.
Buffalo Sauce: This gives the filling its spicy kick. Adjust the amount to your heat preference. If you want less spice, use mild wing sauce or mix with a bit of honey.
Cheese: Cheddar adds sharpness, while blue cheese or feta give a tangy contrast. If you don’t like blue cheese, extra cheddar or mozzarella work well too.
Wonton Wrappers: These provide the crispy shell. You can find them in the refrigerated section of many grocery stores. If unavailable, use egg roll wrappers, but adjust frying time as they’re thicker.
How Do You Shape and Seal Buffalo Chicken Rangoons Without Leaks?
Sealing the wontons properly is key to keep the filling inside and avoid messy oil splatters. Use these simple steps:
- Place the wrapper flat on a clean surface.
- Add about 1 tablespoon of filling in the center — don’t overfill.
- Lightly wet all four edges with water using your fingertip.
- Bring the corners up and pinch the edges firmly together to seal tightly.
- Check the edges for any gaps and press again if needed.
- Try not to stretch or tear the wrapper; if it tears, start a new one.
Taking your time with this step ensures a crisp, leak-free rangoon and safe frying. It’s worth the patience for that perfect crispy pouch.
Equipment You’ll Need
- Deep fryer or large pot – I recommend a deep fryer or a heavy-bottomed pan to safely fry the rangoons until golden and crisp.
- Slotted spoon or tongs – makes it easy to lift out the fried rangoons without breaking them or getting oil splashes.
- Mixing bowls – for combining ingredients and assembling the rangoons comfortably.
- Measuring spoons – helps keep the filling portion consistent for each rangoons.
- Baking sheet with paper towels – for draining excess oil after frying.
- Fork or brush – optional, for sealing the edges of the wonton wrappers.
Flavor Variations & Add-Ins
- Switch out buffalo sauce for sweet chili or honey mustard for a milder flavor switch.
- Add chopped green onions or cilantro to the filling for fresh herb flavor.
- Stuff with crumbled cooked bacon or diced jalapenos for extra texture and heat.
- Use shredded mozzarella or pepper jack cheese instead of cheddar to vary cheese flavor and meltiness.
Buffalo Chicken Rangoons
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken, finely shredded
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup crumbled blue cheese or feta cheese (optional)
- ¼ cup buffalo wing sauce (adjust to taste)
- 1 tbsp ranch or blue cheese dressing (optional)
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
For Assembly and Frying:
- 24 wonton wrappers
- Vegetable oil, for frying
- Chopped fresh parsley or green onions, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and assemble the rangoons, plus around 10 minutes for frying. Overall, expect to spend about 25 minutes from start to finish.
Step-by-Step Instructions:
1. Mixing the Filling:
In a medium-sized bowl, mix together the shredded chicken, softened cream cheese, shredded cheddar cheese, buffalo wing sauce, ranch or blue cheese dressing if using, garlic powder, onion powder, and black pepper. Stir well until creamy and fully combined.
2. Filling and Sealing the Wontons:
Lay a wonton wrapper flat on a clean surface. Place about one tablespoon of the buffalo chicken filling into the center of the wrapper. Lightly moisten the edges of the wrapper with water using your fingertip. Lift the corners up around the filling and pinch or fold them together to seal, creating a cup or pouch shape. Repeat for the remaining wrappers and filling.
3. Frying the Rangoons:
Heat about 2 inches of vegetable oil in a deep pan or fryer over medium-high heat until it reaches 350°F (175°C). Carefully place a few rangoon cups into the hot oil, frying in batches to avoid overcrowding. Turn them occasionally and cook until they are golden brown and crispy—about 2 to 3 minutes. Use a slotted spoon to remove the cooked rangoons, and place them on paper towels to drain any excess oil.
4. Serving:
Serve the rangoons warm. Garnish with crumbled blue cheese or feta and chopped fresh parsley or green onions if you like. They’re delicious alongside ranch or blue cheese dressing for dipping. Enjoy your crispy, creamy, and spicy Buffalo Chicken Rangoons!
Can I Use Frozen Chicken for the Filling?
Yes, just be sure to fully thaw the chicken before shredding it. Thaw in the fridge overnight or in a sealed bag submerged in cold water. Pat dry to avoid extra moisture in the filling.
Can I Bake These Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the rangoons on a baking sheet lined with parchment, lightly brush them with oil, and bake for 12-15 minutes until golden and crispy.
How Do I Store Leftover Rangoons?
Store cooled rangoons in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 8-10 minutes to keep them crispy.
What are Good Dipping Sauces for Buffalo Chicken Rangoons?
Ranch and blue cheese dressing are classic and complement the spicy buffalo flavor perfectly. You can also try a cool sour cream dip or even a creamy avocado sauce for a twist.