Buffalo Chicken Rangoons 

A spicy twist on the classic crab rangoon, these buffalo chicken rangoons combine shredded chicken, cream cheese, and buffalo sauce, all wrapped in a crispy wonton shell. They're perfect for parties, game days, or as a savory snack.

Full Recipe:

Ingredients

• 1 boneless chicken breast, fully cooked and shredded

• 12 oz package wonton wraps

• 8 oz cream cheese, softened

• ½ cup buffalo sauce (not hot sauce)

• 2 green onions, minced (white portion only)

• 1 tsp garlic powder (optional)

• Vegetable, canola, or peanut oil for frying

Directions

1. Cook the Chicken:

   • Place the chicken in a medium saucepan with cold water to cover.

   • Bring to a boil, then lower to a simmer.

   • Simmer for 15–17 minutes until the chicken reaches an internal temperature of 165°F (74°C).

   • Remove and shred using a fork until finely shredded.

2. Prepare the Filling:

   • In a bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, minced green onions, and garlic powder (if using).

   • Mix until fully combined and creamy.

3. Assemble the Rangoons:

   • Place a wonton wrap on a flat surface.

   • Spoon a heaping teaspoon of the buffalo chicken filling into the center.

   • Wet all four edges of the wonton with water using your finger.

   • Fold the wonton over into a triangle, pinching the edges to seal the rangoon together around the perimeter.

4. Fry the Rangoons:

   • Heat 2 inches of oil in a saucepan over high heat until it reaches approximately 360°F (182°C).

   • Place 5–6 rangoons in the oil at a time.

   • Fry until golden, about 20–30 seconds per rangoon, flipping if necessary to ensure even cooking.

   • Remove with a slotted spoon and place on a paper towel to drain and cool.

Nutritional Information (per serving)

• Calories: Approximately 60 kcal

• Protein: 4g

• Fat: 4g

• Carbohydrates: 3g

• Fiber: 0g

• Sugar: 1g