Buffalo Chicken Rangoons

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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…..

and delicious!

More game day appetizer recipes:

My original Crab Rangoons

Buffalo Chicken Bites

Irish Nachos

Apricot Ginger Chicken Wings

Baked Chicken Teriyaki Wings

Homemade Soft Pretzel Bites

Enjoy!!

Buffalo Chicken Rangoons

A spicy twist on my favorite appetizer, makes these Buffalo Chicken Rangoons perfect for game day!

5 from 3 votes

Print Rate

Course: Appetizer

Cuisine: American

Keyword: buffalo, chicken, cream, cheese, appetizer, dairy-free, game, day

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 10 Servings

Calories: 236kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 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

Cook ModePrevent your screen from going dark

Instructions

• 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.

Nutrition

Calories: 236kcal | Carbohydrates: 27g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 580mg | Potassium: 89mg | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1.7mg