Buffalo Chicken Rangoons Recipe

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1. Prepare the Filling   

In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, buffalo sauce, finely chopped celery, and crumbled blue cheese (if using). Mix until well combined. 

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2. Assemble the Rangoons 

Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the buffalo chicken mixture into the center of the wrapper. 

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3. Moisten Edges 

Dip your finger in water and run it along the edges of the wonton wrapper. This will help seal the rangoons. 

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4. Fold and Seal 

Fold the wonton wrapper in half diagonally to form a triangle. Press the edges firmly to seal, making sure there are no air pockets. 

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5. Repeat 

Continue assembling the remaining rangoons until all the filling is used up. You should get about 24 rangoons. 

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6. Heat Oil 

In a deep skillet or pot, heat oil over medium-high heat until it reaches 350°F (175°C). 

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7. Fry the Rangoons 

Carefully add a few rangoons to the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes, or until golden brown and crispy, flipping halfway through if necessary. 

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8. Serve 

Once cooked, remove the rangoons from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with blue cheese dressing or ranch dressing for dipping. 

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