Buffalo Chicken Rangoons

I have another fun appetizer for you today, Buffalo Chicken Rangoons!  I have had this idea in my head since last year, and finally got around to making them happen. I hope you don’t mind, but I have decided to skip the traditional healthy foods of January and go straight to Super Bowl foods!! In case you are wondering why the are called rangoons and not wontons…..

Buffalo Chicken Rangoons | cookingwithcurls.com

Rangoons are an American creation made with cream cheese and usually crab.  Wontons are a truly Chinese appetizer that is filled with pork and shrimp….no cream cheese! In fact, there is no cream cheese or dairy anywhere in Chinese culture.

Buffalo Chicken Rangoons - perfect appetizers for game day | cookingwithcurls.com

Many of you already know that I am not a fan of spicy foods, so buffalo sauce is not something I traditionally consume. I decided to take one for the team and create these super yummy Buffalo Chicken Rangoons, since I seem to be the only blogger without buffalo chicken recipes. 🙁

Buffalo Chicken Rangoons | cookingwithcurls.com #appetizers

Mine were made with non-dairy cream cheese and dunked repeatedly into Dairy-free Ranch Dressing!! I had my choice of store brand or Guy Fierri Buffalo sauce…..so I went with the Guy Fierri sauce. WOW, were these babies spicy!! I still managed to eat them…and clear my sinuses! 😉

In a large bowl, mix together cream cheese, buffalo sauce, garlic, green onions until well combined. Stir in the chicken and crumbled blue cheese if using. I did not add the blue cheese, because I am allergic to it, but feel to give it a try.

Place several wonton wrappers on a work surface. Place approximately 1 teaspoon of chicken mixture in the center of each wrapper…..

Buffalo Chicken Rangoons fill cookingwithcurls.com

Rub water on edges of wrapper (use your finger)…..

Buffalo Chicken Rangoons edges cookingwithcurls.com

Fold wrapper over the filling to form a triangle. Squeeze out air bubbles and make sure you have a tight seal – you don’t want your filling to leak out while frying…..

Buffalo Chicken Rangoons fold cookingwithcurls.com

Heat 1 to 1 1/2 inches of oil in the bottom of a Dutch oven or large stock pot until it reaches 350 degrees. Carefully drop 3 to 5 rangoons at a time into the hot oil, do not overcrowd…..

Buffalo Chicken Rangoons fry cookingwithcurls.com

Cook for about 3 minutes, flipping rangoons over so that both sides are golden brown. Remove from oil and allow to drain on a cooling rack or paper towels. Continue the process until you have cooked all of the rangoons…..

Buffalo Chicken Rangoons drain cookingwithcurls.com

Serve with blue cheese dressing, celery sticks, and additional buffalo sauce…..

Buffalo Chicken Rangoons | cookingwithcurls.com | #gamedayfood

A quick tip about frying – Pay Attention to your temperature!  If the oil gets too hot, like say 400 degrees because you are not paying attention, your rangoons will cook too quickly and the edges will be very dark…..

Buffalo Chicken Rangoons too hot cookingwithcurls.com

Turn down the heat as needed to keep the temperature as close to 350 as possible, and your rangoons will turn out golden brown…..

Buffalo Chicken Rangoons perfect cookingwithcurls.com

and delicious!

You might also like my original Crab Rangoons…..

Crab Rangoons | cookingwithcurls.com

And these Buffalo Chicken Bites…..

Buffalo Chicken Bites | cookingwithcurls.com #appetizers

Enjoy!!

Buffalo Chicken Rangoons

Serves 10
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Appetizer
A spicy twist on my favorite appetizer, makes these Buffalo Chicken Rangoons perfect for game day!

Ingredients

  • 8 Ounces cream cheese (I used non-dairy)
  • 2 Whole green onions (chopped)
  • 1 clove fresh garlic (minced)
  • 1/4 cup buffalo sauce*
  • 1 cup chopped or shredded chicken
  • 1 Package won ton wrappers
  • Small bowl water
  • oil for frying
  • 1/3 cup crumbled blue cheese (optional)

Directions

In a large bowl, mix together cream cheese, buffalo sauce, garlic, green onions.
Stir in the chicken and crumbled blue cheese if using.
Place several won ton wrappers on a work surface.
Place approximately 1 teaspoon of chicken mixture in the center of each wrapper.
Rub water on edges of wrapper (use your finger).
Fold wrapper over the filling to form a triangle. Squeeze out air bubbles and make sure you have a tight seal - you don't want your filling to leak out while frying. Set aside.
Heat 1 to 1 1/2 inches of oil in the bottom of a Dutch oven or large stock pot until it reaches 350 degrees.
Carefully drop 3 to 5 rangoons at a time into the hot oil, do not overcrowd.
Cook for about 3 minutes, flipping rangoons over so that both sides are golden brown.
Remove from oil and allow to drain on a cooling rack or paper towels. Continue the process until you have cooked all of the rangoons.
Serve with blue cheese dressing, celery sticks, and additional buffalo sauce.

Note

*if you add the crumbled blue cheese, add additional buffalo sauce so it's not too dry, approximately 1/4 cup more.

You will have anywhere from 35 to 45 rangoons, depending on how much filling you use in each one.

This recipe will be partying at these link parties!

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