Go Back
Crispy Baked Buffalo Chicken Rangoons Recipe

Crispy Baked Buffalo Chicken Rangoons

Creamy Buffalo chicken filling is tucked into wonton wrappers and baked until crisp and golden. This recipe makes about 24 rangoons for dinner, parties, or game-day snacking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Rangoon Filling
  • 8 ounces (225 g) Cream cheese, softened
  • 1 cup, about 5 ounces (140 g) Finely shredded cooked chicken
  • 1/2 cup Buffalo wing sauce
  • 1/2 cup Shredded cheddar, Monterey Jack, or mozzarella
  • 2 green onions Green onions, thinly sliced
Optional Additions
  • 1/4 teaspoon Garlic powder
  • 1 pinch Black pepper
  • 2 tablespoons Crumbled blue cheese
Wrappers and Sealing
  • 24 wrappers, about one 12-ounce package Square wonton wrappers
  • 1 large egg plus 1 tablespoon water Large egg, beaten with water
  • 1-2 tablespoons, if using butter or oil Cooking spray or melted butter or neutral oil
For Serving
  • As needed for dipping Ranch or blue-cheese dressing
  • As needed for serving Additional Buffalo sauce

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a metal baking sheet.
  2. In a medium bowl, mix the softened cream cheese, finely shredded cooked chicken, Buffalo wing sauce, shredded cheese, and sliced green onions until evenly combined. Stir in garlic powder, black pepper, or crumbled blue cheese if desired.
  3. Place one wonton wrapper on a clean work surface and add about 1 tablespoon of filling to the center. Keep the filling compact and avoid overfilling so the wrapper can close firmly.
  4. Brush the wrapper edges lightly with egg wash. Fold the wrapper into a triangle, press out excess air, and firmly seal the edges; fold the corners inward if you want a traditional rangoon shape.
  5. Arrange the assembled rangoons in a single layer with space between each one. Lightly spray or brush the tops with cooking spray, melted butter, or neutral oil.
  6. Bake for 10–14 minutes, turning the tray or flipping the rangoons halfway through if they are browning unevenly. Remove them when the wrappers are crisp and golden brown, then serve immediately with ranch or blue-cheese dressing and extra Buffalo sauce.

Notes

Use softened cream cheese and finely shredded chicken for a smooth filling that seals easily. Do not overfill the wrappers. For the crispiest texture, bake on parchment or a lightly greased metal sheet and serve immediately; refrigerated or frozen assembled rangoons may need a few extra minutes in the oven.