Buffalo Chicken Rangoons are little pockets of crispy, creamy, spicy goodness that never fail to get everyone’s attention. They’re filled with tender shredded chicken mixed with that classic buffalo sauce kick and creamy cheese, all wrapped up in a crispy wonton shell. Each bite is a delicious mix of crunchy outside and melty, flavorful filling inside—perfect for snacking or sharing.
I love making these for game days or parties because they’re always a hit, no matter the crowd. Plus, they’re pretty simple to put together, and I like to add a little extra blue cheese or ranch on the side for dipping. It balances the spiciness just right, and I find that having that cool dip makes the whole experience even better. These rangoons remind me of fun, relaxed nights with friends, where the food is easy to grab and hard to stop eating.
One of my favorite things about Buffalo Chicken Rangoons is how versatile they can be. You can bake or fry them depending on your mood, and they still turn out great either way. I often make a big batch ahead and pop them in the oven right before guests arrive, so they’re fresh and hot. If you like a little heat and a lot of flavor wrapped in a crispy shell, these rangoons are definitely going to become one of your go-to appetizers.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is a great shortcut here. It’s tender and flavorful, but you can also boil chicken breasts or thighs if you prefer homemade. Leftover chicken works perfectly, too.
Cream Cheese: This gives the rangoons their creamy texture and helps mellow the spice. If you want a lighter version, try using Neufchâtel cheese or Greek yogurt mixed with a bit of cornstarch for thickening.
Buffalo Wing Sauce: This is your main source of heat and flavor. Adjust it to your spice tolerance. If buffalo sauce isn’t available, you can mix hot sauce with a little melted butter for a similar taste.
Wonton Wrappers: These create that crispy shell. If you can’t find wonton wrappers, spring roll wrappers or even small flour tortillas folded and sealed could work in a pinch, but the texture will be different.
How Can You Seal Wontons So They Don’t Leak During Frying?
Sealing wontons well is key to keeping the filling inside during frying. Here’s how I do it:
- Place a small amount of filling in the center (about 1 tsp) so it’s not overstuffed.
- Moisten the edges of the wrapper with water. Use your finger to gently wet all around the edges.
- Press the edges firmly together to create a tight seal. You can fold the wrapper into a triangle or pouch shape.
- For extra security, try pressing the edges with a fork or fold the edges twice to help prevent opening.
These steps help keep the filling inside and give you those golden, crispy pockets without leakage.
Equipment You’ll Need
- Deep frying pan or pot – I recommend this to get the rangoons crispy and evenly cooked.
- Cooking thermometer – helps you keep the oil at the perfect temperature (around 350°F) for frying without burning.
- Slotted spoon or spider strainer – makes it easy to lift and drain the fried rangoons safely.
- Cutting board and knife – for chopping green onions and preparing other ingredients.
- Mixing bowls – to combine the filling ingredients.
Flavor Variations & Add-Ins
- Protein swap: Use cooked shredded turkey or cooked shrimp for a different flavor twist.
- Cheese options: Swap cheddar for pepper jack or mozzarella for a milder, melty experience.
- Veggie add-ins: Add finely chopped celery, cilantro, or bell peppers to the filling for extra crunch and freshness.
- Spice levels: Mix in a pinch of cayenne pepper or hot paprika if you like more heat in your filling.
Buffalo Chicken Rangoons
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup buffalo wing sauce (adjust to taste)
- 1 tbsp ranch or blue cheese dressing
- 2 green onions, finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt, to taste
For Wrapping & Frying:
- 1 package wonton wrappers (about 50 wrappers)
- Oil for frying (vegetable or canola oil)
Optional Garnishes & Dips:
- Chopped parsley or extra green onions for garnish
- Ranch or blue cheese dressing for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and assemble the rangoons. Frying in batches usually takes another 10-15 minutes. Altogether, you’ll spend roughly 30 minutes from start to delicious finish.
Step-by-Step Instructions:
1. Make the Filling:
In a medium bowl, mix together the shredded chicken, softened cream cheese, cheddar cheese, buffalo wing sauce, ranch or blue cheese dressing, chopped green onions, garlic powder, onion powder, and salt until everything is well combined.
2. Fill the Wontons:
Lay out the wonton wrappers on a clean flat surface. Place about 1 teaspoon of filling in the center of each wrapper. Moisten the edges with a little water, then fold over to form a triangle or pouch. Press the edges firmly to seal tightly so nothing leaks out while frying.
3. Fry Your Rangoons:
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Carefully lower the rangoons into the hot oil in batches. Fry them for about 2-3 minutes per side until they’re golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
4. Serve and Enjoy:
Garnish with chopped parsley or extra green onions if you like. Serve warm with ranch or blue cheese dressing on the side for dipping. These crispy, melty buffalo rangoons are sure to be a crowd-pleaser!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat the chicken dry to avoid extra moisture in the filling.
Can I Bake Buffalo Chicken Rangoons Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), arrange the filled rangoons on a baking sheet lined with parchment paper, and lightly brush or spray them with oil. Bake for about 12-15 minutes or until golden and crispy.
How Should I Store Leftovers?
Store leftover rangoons in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes to keep them crispy.
Can I Adjust the Spice Level?
Of course! You can reduce the buffalo sauce amount for a milder flavor or add extra if you like it spicy. Mixing in more ranch or blue cheese dressing can also help tone down the heat.
