Go Back
–+ servings
Buffalo Chicken Rangoons

Buffalo Chicken Rangoons: Crispy, Creamy Game Day Treats

Buffalo Chicken Rangoons are a crispy, creamy game day treat that will please any crowd.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 rangoons
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups shredded boneless chicken breast rotisserie chicken is convenient
  • 8 oz cream cheese softened
  • 1/2 cup buffalo sauce for signature spicy kick
  • 1 bunch green onions minced, white parts only
  • 1 teaspoon garlic powder optional
For the Wrappers
  • 1 package wonton wraps thin dough wrappers
For Frying
  • 24-48 oz oil (vegetable/canola/pure peanut) for frying

Equipment

  • medium saucepan
  • mixing bowl
  • spatula
  • deep saucepan
  • Kitchen thermometer
  • paper towels

Method
 

Step-by-Step Instructions
  1. Cook Chicken: Place the boneless chicken breast in a medium saucepan, cover with water, bring to a boil, then simmer for 15-17 minutes until cooked. Shred it into fine pieces.
  2. Prepare Filling: In a mixing bowl, combine shredded chicken, cream cheese, buffalo sauce, minced green onions, and garlic powder. Mix until well-blended.
  3. Assemble Rangoons: Lay out a wonton wrap, place a teaspoon of filling in the center, dampen edges with water, fold to seal.
  4. Fry Rangoons: Heat oil to 360°F, fry 5-6 rangoons for 20-30 seconds on each side until golden brown. Drain on paper towels.
  5. Serve Warm: Serve immediately while hot, with blue cheese or ranch dressing for dipping.

Nutrition

Serving: 1rangoonsCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Aim for a heaping teaspoon of filling per wonton to prevent overfilling. Ensure the edges are dampened firmly to seal. Fry in batches to maintain oil temperature for crispy rangoons.

Tried this recipe?

Let us know how it was!