Buffalo Chicken Rangoons

AuthorKathleen GloverCategory, , DifficultyIntermediate

Two of your favorite appetizers come together in Buffalo Chicken Rangoons! Crispy and spicy, these are a great way to start any meal. By subbing crab for buffalo chicken in these rangoons, they'll appeal to a larger group of people and still satisfy that rangoon craving.

Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients:
 1 chicken breast
 12 oz wonton wrappers
 8 oz cream cheese
 ½ cup Buffalo sauce
 1 tsp garlic powder
 ½ red onion
 salt
 pepper
Directions:
1

First, cut the chicken into strips. Place the saucepan over the high heat, add the chicken and bring to a boil. Boil until cooked through.

2

In a food processor, add the onion, cooked chicken, cream cheese, buffalo sauce, onion powder, and garlic. Mix well until smooth and combined. Season with salt and pepper.

3

Next, place a wonton on a flat surface, spoon the buffalo chicken mixture onto the center of each one. Then, wet all four edges of the wonton with water, using your finger. Then fold over into a triangle, pinching the edges to seal it.

4

After that, place a deep frying pan over the high heat, and fill it with 2 inches of oil. When the oil is hot (350F), fry in batches, adding a few rangoons at the time. Fry until golden, flipping often, about 20 seconds per rangoon.

5

When done, transfer them onto a paper towel and allow to cool slightly before serving. Serve warm, with some extra hot sauce on the side.

Ingredients

Ingredients:
 1 chicken breast
 12 oz wonton wrappers
 8 oz cream cheese
 ½ cup Buffalo sauce
 1 tsp garlic powder
 ½ red onion
 salt
 pepper

Directions

Directions:
1

First, cut the chicken into strips. Place the saucepan over the high heat, add the chicken and bring to a boil. Boil until cooked through.

2

In a food processor, add the onion, cooked chicken, cream cheese, buffalo sauce, onion powder, and garlic. Mix well until smooth and combined. Season with salt and pepper.

3

Next, place a wonton on a flat surface, spoon the buffalo chicken mixture onto the center of each one. Then, wet all four edges of the wonton with water, using your finger. Then fold over into a triangle, pinching the edges to seal it.

4

After that, place a deep frying pan over the high heat, and fill it with 2 inches of oil. When the oil is hot (350F), fry in batches, adding a few rangoons at the time. Fry until golden, flipping often, about 20 seconds per rangoon.

5

When done, transfer them onto a paper towel and allow to cool slightly before serving. Serve warm, with some extra hot sauce on the side.

Buffalo Chicken Rangoons

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