Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ⅓ cup buffalo sauce
- 2 green onions, sliced
- 24 wonton wrappers
- Water for sealing
- Oil for frying
Optional for serving
- Ranch dressing
- Blue cheese dressing
- Extra buffalo sauce
Instructions
- In a bowl, mix shredded chicken, cream cheese, cheddar cheese, buffalo sauce, and green onions until combined.
- Lay a wonton wrapper flat. Place about 1 tablespoon of filling in the center.
- Wet the edges with water and fold into a triangle or pinch corners together to seal tightly.
- Heat oil to 350°F (175°C).
- Fry rangoons in batches for 2–3 minutes until golden brown and crispy.
- Remove and drain on paper towels.
- Serve hot with ranch or blue cheese dressing.
Tips
- Do not overfill the wrappers or they may burst while frying.
- Keep unused wonton wrappers covered with a damp towel to prevent drying out.
- For a lighter version, bake at 400°F (200°C) for 12–15 minutes, flipping halfway through.
- Rotisserie chicken works great for quick preparation.
- Add mozzarella or pepper jack cheese for extra flavor and stretchiness.
