I don’t know about you, but buffalo chicken Rangoons are not something we had ever heard of until a few weeks ago! Dave and I stopped in and ate at Proof 124 Table and Tavern. It is located at 124 Short Street, in the old firehouse.
As we waited to be seated, I heard one of the servers saying buffalo chicken Rangoons as he served customers at a nearby table. When we were seated, I asked the waitress about the buffalo chicken Rangoons. She said we really needed to try them. They are so delicious.
Well, we didn’t try them that day. But we took Aidan with us a week or so later. Like most teenage boys, he has an appetite! We ordered the appetizers. They were gone in no time. The guys both really liked them, and frankly, so did I. I started searching for recipes on Pinterest. Most had the same ingredients.
The chicken is usually poached in water. It seems to me that you should add flavor whenever possible. So, I added bay leaves, salt, pepper, and onion. It smells amazing. I can use the leftover broth to flavor rice or soup.
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You’ll need to deep fry the rangoons. I have a Presto Options Mini Cooker, which is perfect for frying these. There’s a thermostat on the fryer making it easy to heat to 360°. This little fryer doesn’t take an inordinate amount of oil to fry things. Just fill the oil up to about an inch up the sides and you’re good to go.
Printable Recipe ◄ Click here
Poached Chicken
- 2 raw chicken breast halves
- 1 medium yellow onion
- 2 bay leaves
- 1/2 tsp. salt
- 1/2 tsp black pepper
- 3 cups water
In a large skillet, place the chicken breasts, quartered onion, bay leaves, salt, pepper, and 3 cups of water, and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 15 minutes or until the chicken is fully cooked. Don’t overcook. You don’t want the chicken to be dry.
Then, shred the chicken finely with a fork.
Buffalo Chicken Rangoons
(This recipe makes about 50 appetizers.)
- 2 Cooked Chicken breast halves – shredded
- 12-ounce package of Won ton wraps
- 8-ounces Cream cheese (at room temperature)
- 1/2 cup Frank’s Buffalo sauce (Not hot sauce!)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Vegetable oil for frying
Directions:
Pour oil into a fryer to an inch deep and heat the oil to 360°.
Combine the cream cheese, buffalo sauce, onion powder, and garlic powder in a medium-sized bowl.
Add the shredded chicken and mix until fully combined and the mixture is creamy.
Lay a won ton wraps on a cutting board and spoon a heaping teaspoon of the filling in the center. Use your finger to wet all four outer edges of the wonton with water. Fold one corner over to the opposite corner and press the outer edges to seal the edges together.
Once the oil is up to temperature, place four of the rangoons in the basket and set them in the oil.
It will take a couple of minutes for the wontons to cook. These cook very quickly! Don’t walk away! It’s easy to flip them over halfway through cooking. Just use a large spoon under the center angle and pull it up and over. Fry until a beautiful golden brown.
Remove from the oil and place on a paper towel. Then, display them on a pretty plate with your choice of condiment. Serve these with Blue Cheese Dressing or Ranch dressing. Yum!
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Buffalo Chicken Rangoons
Ingredients
Poached Chicken
- 2 raw chicken breast halves
- 1 medium yellow onion
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups water
Buffalo Chicken Rangoons
- 2 Cooked Chicken breast halves
- 12-ounce package of Wonton wrappers
- 8-ounces Cream cheese (at room temperature)
- 1/2 cup Frank's Buffalo sauce (Not hot sauce!)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Vegetable oil for frying
Instructions
Poached Chicken
In a large skillet, place the chicken breasts, quartered onion, bay leaves, salt, pepper, and 3 cups of water, and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 15 minutes or until the chicken is fully cooked. Don't overcook. You don't want the chicken to be dry.
Then, shred the chicken finely with a fork.
Buffalo Chicken Rangoons
(This recipe makes about 36 appetizers.)
Pour oil into a fryer to an inch deep and heat the oil to 360°.
Combine the cream cheese, buffalo sauce, onion powder, and garlic powder in a medium-sized bowl.
Add the shredded chicken and mix until fully combined and the mixture is creamy.
Lay a wonton wrapper on a cutting board and spoon a heaping teaspoon of the filling in the center. Use your finger to wet all four outer edges of the wonton with water. Fold one corner over to the opposite corner and press the outer edges to seal the edges together.
Once the oil is up to temperature, place four of the rangoons in the basket and set them in the oil.
It will take a couple of minutes for the wontons to cook. These cook very quickly! Don't walk away! It's easy to flip them over halfway through cooking. Just use a large spoon under the center angle and pull it up and over. Fry until a beautiful golden brown.
Remove from the oil and place on a paper towel. Then, display them on a pretty plate with your choice of condiment. Serve these with Blue Cheese Dressing or Ranch dressing. Yum!
