Buffalo Chicken Rangoons
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Last Updated on September 9, 2019 by Lisa Johnson
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; Rangoons are an American creation made with cream cheese and usually crab. Won tons 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.
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. 🙁
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! 😉
How to make Buffalo Chicken Rangoons:
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…..
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…..
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…..
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…..
Turn down the heat as needed to keep the temperature as close to 350 as possible, and your rangoons will turn out golden brown…..
More game day appetizer recipes:
My original Crab Rangoons
Buffalo Chicken Rangoons
- 8 ounces cream cheese (I used non-dairy)
- 2 whole green onions (chopped)
- 1 large clove garlic (minced)
- ¼ cup buffalo sauce
- 1 cup chicken (chopped or shredded)
- ⅓ cup crumbled blue cheese (optional)
- 1 package won ton wrappers
- small bowl water
- canola oil for frying
- In a large bowl, mix together cream cheese, buffalo sauce, garlic, green onions.
- Stir in the chicken and crumbled blue cheese if using.
- Place four to six 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.
- 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.
OOooh! I like this Buffalo Chicken version of rangoons!! Perfect for game day!!
These look terrific! and I thank you from the bottom of my heart for skipping the “healthy” recipes.There are plenty of places on the web to find “healthy” food. I want scrumptious and decadent.
You are so welcome Maralyn!! Scrumptious and decadent are so much more fun. 🙂
The boyfriend would absutely love these. I’m going to pin them for later this week. I hope your having a happy Sunday.
Thank you Leslie! 🙂
I’m with Maralyn! These look so good Lisa!! Pinned!
What a decadent treat! Thank you for sharing. Pinned!
You are so welcome Hadia. Thanks so much for stopping by. 🙂
FABULOUS idea, Lisa! I love these and I need to get over my fear of frying. For these!!!
I wish I had a fear of frying, I do it way too often!!
these sound delicious, and I just so happen to have all of the ingredients in the house right now.
found on Treasure Box Tuesday
These look yummy! Perfect for game day!