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This buffalo chicken rangoon recipe transforms classic crab rangoons into a spicy, creamy appetizer that will steal the show at your next gathering. The crispy wontons filled with tangy buffalo chicken and cream cheese create an irresistible bite that disappears faster than I can fry them.
I first made these rangoons for a football viewing party, and they've become the most requested appetizer among my friends. Even those who claim not to like spicy food can't resist coming back for seconds.
Ingredients
- Boneless chicken breast: Fully cooked and shredded creates the hearty protein base for these rangoons
- Wonton wraps: Provide the perfect crispy vessel for the filling; look for them in the refrigerated section near produce
- Cream cheese: Adds richness and helps temper the spice level; use full fat for the best texture
- Buffalo sauce: Not hot sauce; gives the distinctive tangy flavor; opt for a medium heat brand for balanced flavor
- Green onions: White portion only; add subtle onion flavor without overpowering; choose fresh, firm stalks
- Garlic powder (optional): Enhances the savory notes; use fresh garlic if you prefer a stronger flavor
- Vegetable oil: For frying; provides the neutral base for achieving golden, crispy perfection
Step-by-Step Instructions
- Prepare the Chicken:
- Place chicken breast in a medium saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cover. Cook for 15-17 minutes until the internal temperature reaches 165°F. Remove chicken and shred finely using two forks. The finer the shred, the easier it will be to fill your rangoons.
- Create the Filling:
- Combine the shredded chicken, cream cheese, buffalo sauce, chopped green onions, and garlic powder in a medium bowl. Mix thoroughly until all ingredients are evenly incorporated and the mixture has a creamy, spreadable consistency. Make sure there are no large chunks of cream cheese remaining.
- Form the Rangoons:
- Place one wonton wrapper on a flat, dry surface. Spoon approximately one heaping teaspoon of filling into the center, being careful not to overfill. Wet all four edges of the wrapper with water using your finger. Fold the wrapper diagonally to form a triangle, then firmly press the edges together to seal completely. Ensure there are no air pockets or openings where filling could escape during frying.
- Fry to Golden Perfection:
- Heat oil to 360°F in a deep saucepan, using enough oil to reach about 2 inches deep. Working in small batches of 5-6 rangoons, carefully drop them into the hot oil. Fry for 20-30 seconds until golden brown, flipping if needed for even cooking. Watch closely as they cook quickly and can burn easily. The edges will continue to darken after removal.
- Drain and Serve:
- Remove the fried rangoons using a spider strainer or slotted spoon and place on paper towels to drain excess oil. Allow to cool slightly before serving, as the filling will be extremely hot.
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My favorite part about these rangoons is the moment you bite through the crispy exterior into the creamy, spicy filling. The contrast of textures makes them incredibly satisfying. I once brought them to a potluck where they disappeared within minutes, and three different people asked for the recipe before the night was over.
Make Ahead Options
The filling for these buffalo chicken rangoons can be prepared up to two days in advance and stored in an airtight container in the refrigerator. This makes assembly much quicker when you're ready to cook. You can even fully assemble the rangoons a few hours ahead and keep them covered with a damp paper towel in the refrigerator until frying time. Just make sure the wonton wrappers don't dry out or they'll crack during frying.
Perfect Dipping Sauces
While these rangoons are delicious on their own, a complementary dipping sauce takes them to the next level. Ranch dressing is the classic pairing that helps cool the buffalo spice. Blue cheese dressing offers a tangy contrast that many buffalo chicken fans prefer. For something different, try a honey mustard sauce that adds sweetness to balance the heat. I like to serve all three options and let guests choose their favorite.
Air Fryer Alternative
If you prefer a lighter version with less oil, these rangoons adapt beautifully to air frying. Preheat your air fryer to 375°F and lightly spray the rangoons with cooking oil. Cook for 6-8 minutes until golden and crispy, turning halfway through. The texture will be slightly different than deep frying but still deliciously crispy. This method reduces calories and cleanup while maintaining the delicious flavor profile.
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Whether you fry or air fry these rangoons, they're a must-make for any gathering or snack craving.
Frequently Asked Questions
- → Can I bake these Buffalo Chicken Rangoons instead of frying?
Yes, you can bake these rangoons instead of frying. Preheat your oven to 375°F, place the filled wontons on a baking sheet lined with parchment paper, spray or brush with a little oil, and bake for 12-15 minutes until golden and crispy. They won't be quite as puffy as fried ones but still delicious.
- → Can I make Buffalo Chicken Rangoons ahead of time?
Yes! You can prepare the filling and assemble the rangoons up to 24 hours in advance. Store the uncooked rangoons in a single layer on a baking sheet, covered with plastic wrap in the refrigerator. Fry just before serving. You can also freeze assembled uncooked rangoons for up to 1 month; fry directly from frozen, adding 15-30 seconds to the cooking time.
- → What dipping sauce goes well with Buffalo Chicken Rangoons?
Blue cheese or ranch dressing makes the perfect dipping sauce for Buffalo Chicken Rangoons, complementing the spicy buffalo flavor. You could also serve them with extra buffalo sauce or a cooling sour cream-based dip.
- → What's the best way to reheat leftover rangoons?
For the crispiest results, reheat leftover rangoons in an air fryer at 350°F for 3-4 minutes or in a conventional oven at 375°F for 5-7 minutes. Avoid microwaving as this will make them soggy.
- → Can I use rotisserie chicken instead of cooking the chicken breast?
Absolutely! Using shredded rotisserie chicken is a great time-saving alternative. Simply remove the skin, shred the meat, and measure about 1 cup of shredded chicken for this recipe.
- → What type of buffalo sauce should I use?
Use a prepared buffalo wing sauce rather than plain hot sauce. Popular brands include Frank's RedHot Buffalo Wing Sauce, Sweet Baby Ray's Buffalo Wing Sauce, or Moore's Buffalo Wing Sauce. These have the right consistency and flavor profile for the filling.