Buffalo Chicken Rangoons Recipe
BUFFALO CHICKEN. Need I say more? I think I’ve successfully subjected my entire family to buffalo chicken rangoons at this point. I have forced buffalo chicken upon everyone whether they like it or not. Family gatherings, Super Bowls, and vacations. The good news is everyone has liked it – even the skeptics.
Buffalo chicken rangoons are growing in popularity. I’m seeing them creep onto menu’s in restaurants everywhere. They are a spicy variation to the American Chinese classic. It’s essentially buffalo chicken dip stuffed into a won ton.
I use cream cheese, shredded chicken, and plenty of buffalo sauce. Boil the chicken in a sauce pan, shred it using a fork, and stir into the cream cheese and buffalo sauce. It’s much easier than you may think.
Buffalo Chicken Rangoons Recipe
1 boneless chicken breast, fully cooked and shredded
1 12 ounce package won ton wraps
8 ounces cream cheese
1/2 cup buffalo sauce (not hot sauce)
1 teaspoon garlic powder
1 teaspoon onion powder
Buffalo chicken rangoons are growing in popularity. I’m seeing them creep onto menu’s in restaurants everywhere. They are a spicy variation to the American Chinese classic. It’s essentially buffalo chicken dip stuffed into a won ton.
I use cream cheese, shredded chicken, and plenty of buffalo sauce. Boil the chicken in a sauce pan, shred it using a fork, and stir into the cream cheese and buffalo sauce. It’s much easier than you may think.
Buffalo Chicken Rangoons Recipe
1 boneless chicken breast, fully cooked and shredded
1 12 ounce package won ton wraps
8 ounces cream cheese
1/2 cup buffalo sauce (not hot sauce)
1 teaspoon garlic powder
1 teaspoon onion powder
- Bring a medium sauce pan of water to a boil and add chicken. Lower to medium heat and cover. Simmer for 15-17 minutes until chicken fully cooked through. Remove and shred using a fork until fine.
- Combine the chicken, cream cheese, buffalo sauce, onion powder, and garlic powder in a bowl. Mix well until fully combined and creamy.
- Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold over into a triangle, pinching the edges to seal the rangoon together.
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