Buffalo Chicken Rangoons are the perfect mix of crispy, creamy, and spicy all in one bite. These little pockets of joy are filled with shredded chicken tossed in tangy buffalo sauce and creamy cheese, then wrapped in a crisp wonton shell and fried to golden perfection. They have that spicy kick Buffalo fans love, balanced by a cool, cheesy center that makes them totally addictive.
I love making these for a casual get-together or when I want a fun snack with a little extra zing. The best part is how quickly they come together — once you have the filling ready, it’s just a matter of wrapping and frying. I like to keep a ranch or blue cheese dip on the side to mellow out the heat and add an extra layer of flavor.
Buffalo Chicken Rangoons are a real crowd-pleaser and always disappear fast, whether at parties or family movie nights. They’re a playful twist on classic rangoons that I find myself coming back to whenever I want something warm, spicy, and crunchy. I promise these bites bring a little excitement to any snack time!
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s already cooked and full of flavor. You can also boil chicken breasts or thighs if you prefer a leaner option.
Cream Cheese: This adds a creamy texture and balances the spice. For a lighter version, try using low-fat cream cheese or Greek yogurt.
Buffalo Wing Sauce: The sauce gives these rangoons their spicy kick. Feel free to adjust the amount to fit your heat tolerance or substitute with hot sauce or sriracha.
Cheddar Cheese: Sharp cheddar adds zest and creaminess. You can swap this for mozzarella for a milder taste or pepper jack if you want extra spice.
Wonton Wrappers: These create the crispy outer shell. If you can’t find wonton wrappers, small tortillas or phyllo dough can work but will have a different texture.
How Do I Make Sure My Rangoons Seal Properly and Don’t Burst While Frying?
Sealing the wonton wrappers well is key to avoid leaks and mess.
- Use a little water to moisten the wrapper edges before folding.
- Press the edges firmly together with your fingers or a fork to seal tightly.
- Gently press out any air bubbles inside before sealing to prevent bursting.
- Keep the wrappers covered with a damp towel while working to prevent drying and cracking.
By sealing carefully and frying at the right temperature (around 350°F), you get perfectly crispy rangoons without oil splatters or leaks. Patience with this step really pays off for a great final result!
Equipment You’ll Need
- Deep frying pan or pot – I recommend this for even heat and easy temperature control while frying.
- Candy or deep-fry thermometer – keeps you at the perfect frying temperature (around 350°F), so rangoons turn out crispy.
- Mixing bowls – useful for blending the filling ingredients and setting up your assembly line.
- Small spoon or cookie scoop – helps measure filling evenly and keeps things neat.
- Slotted spoon or spider strainer – makes it easy to lift and drain the rangoons from hot oil.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shrimp or crab meat for a seafood twist.
- Add a dash of cumin or smoked paprika to the filling for extra warmth and depth.
- Mix chopped cilantro or parsley into the filling for fresh herbal flavor.
- Use blue cheese dressing instead of ranch for more tangy contrast.
Buffalo Chicken Rangoons
Ingredients You’ll Need:
- 1 cup 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)
- 2 tablespoons ranch dressing (optional, for a milder flavor)
- 2 green onions, finely chopped
- 20-25 wonton wrappers
- Oil for frying (vegetable or canola oil works well)
- Ranch or blue cheese dressing, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and assemble the rangoons, plus 10 minutes for frying. In total, you can expect to spend around 30 minutes from start to finish. It’s quick and perfect for a tasty snack or appetizer!
Step-by-Step Instructions:
1. Make the Buffalo Chicken Filling:
In a medium bowl, mix together the shredded chicken, softened cream cheese, shredded cheddar cheese, buffalo wing sauce, ranch dressing (if you like it milder), and chopped green onions. Stir until everything is well combined and creamy.
2. Fill and Seal the Wontons:
Place a wonton wrapper flat on your work surface. Spoon about 1 tablespoon of the buffalo chicken mixture into the center. Wet the edges of the wrapper lightly with water using your finger or a small brush. Fold the wrapper into a triangle and press the edges firmly to seal, making sure there are no air pockets inside.
3. Fry the Rangoons:
Heat oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C). Carefully place the rangoons in the hot oil in batches. Fry for 2-3 minutes or until they turn golden brown and crispy, turning them occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
4. Serve and Enjoy:
Serve the buffalo chicken rangoons warm with ranch or blue cheese dressing on the side for dipping. They are perfect for sharing as a spicy, creamy appetizer or a delicious snack!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding and mixing it with the other ingredients. You can thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Bake Buffalo Chicken Rangoons Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the rangoons on a parchment-lined baking sheet, and lightly spray them with oil. Bake for 12-15 minutes or until golden and crispy, flipping halfway through for even browning.
How Should I Store Leftovers?
Store any leftover rangoons in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fryer to keep them crisp instead of using the microwave, which can make them soggy.
What’s a Good Substitute for Wonton Wrappers?
If you don’t have wonton wrappers, small square flour tortillas or phyllo dough can work as alternatives, though the texture will be different. Adjust cooking time and method accordingly, as tortillas might crisp faster.