Buffalo Chicken Rangoons are baked in the oven. Each crispy bite is loaded with a perfectly creamy, and spicy middle. This recipe is the perfect crowd-pleasing appetizer.
One of my favorite parts of the holiday season is the darn good food! Tis’ the season to indulge a little and enjoy lots of good foods in the company of great people. I love attending our many family get togethers because there is certainly no shortage of delicious foods.
Being that I am Portuguese, my family loves to eat good, and share plentiful. One of my favorite holiday party recipes that is always a hit is buffalo chicken dip. However, I wanted a more portable way to eat it and that is when Buffalo Chicken Rangoons were born.
Have you ever has buffalo chicken rangoons or wontons as some people call them? My family loves the more conventional crab rangoons so one day I decided to fill those same egg roll wrappers with some buffalo chicken dip. Boy was that one tasty decision! I usually use Tabasco Original Red pepper sauce because that is what I grew up on. I love it because it contains just the right amount of heat and flavor.
These days, they even have a few additional Tabasco Sauce flavors which can be found at grocery stores nationwide. My family goes through these products so quickly because they are one of my favorite ways to enhance my recipes without the heat induced sweats.
Ingredients
- 24 wonton wrappers
- 1 lb finely shredded cooked chicken
- 8 ounces cream cheese
- 8 ounces blue cheese dressing
- 4 shredded ounces cheddar cheese
- 4 tablespoons Tabasco or Frank’s Red Hot
- 2 tablespoons olive oil
- 1 tablespoon water
How to Make Buffalo Chicken Rangoons
Preheat your oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
In a large bowl, combine chicken, cheeses, dressing, and pepper sauce; mix until creamy.
Place approximately 1 tablespoon of the creamy buffalo chicken mixture into each wrapper.
Fold over to make a football shape. You could also fold it envelop style if your prefer.
Seal the edges with a wet fingertip.
Once each Rangoon is assembled, lightly brush with the olive oil and place them in the oven for 10-12 minutes or until the edges are golden brown.
Serve with some buffalo sauce which can be made by combining 1 part melted butter to three parts Tabasco sauce (or Frank’s) *alter to serving size.
These buffalo chicken rangoons reheat easily, and are so darn good! To reheat, simply place them on a baking sheet and bake at 350 degrees Fahrenheit for 3-5 minutes.
They really are the perfect and very delicious party recipe or game day snack!
Baked Buffalo Chicken Wontons
Equipment
- large baking sheet
- Oven
- Spoon
- Mixing bowl
- Measuring cups & spoons
Ingredients
- 24 wontons wrappers
- 1 lb. finely shredded chicken
- 8 oz cream cheese softened to room temperature
- 8 oz blue cheese dressing can also use ranch
- 4 oz shredded cheddar
- 4 tbsps red pepper sauce
- 2 tbsps olive oil
- 1 tbsp water
Instructions
- Preheat your oven to 350°F. , and line a large baking sheet with parchment paper.
- In a large bowl, combine chicken, cheeses, dressing, and pepper sauce; mix until creamy.
- Place approximately 1 tablespoon of the creamy buffalo chicken mixture into each wrapper.
- Fold over to make a football shape. You could also fold it envelop style if your prefer. Seal the edges with a wet fingertip.
- Once each Rangoon is assembled, lightly brush with the olive oil and place them in the oven for 10-12 minutes or until the edges are golden brown.
- Serve with some buffalo sauce which can be made by combining 1 part melted butter to three parts Tabasco sauce (or Frank’s) *alter to serving size.
These Baked Buffalo Chicken Rangoons look absolutely delicious! I love how you’ve combined classic flavors with a fun twist. Can’t wait to try this recipe for my next game day!