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.
Notes
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.