Buffalo Chicken Rangoons

The ultimate party appetizer that will have your guests begging for more.

By @bankobake

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 12.5 oz chunk chicken breast
• 0.5 cup buffalo wing sauce
• 0.5 cup ranch dressing
• 8 oz cream cheese
• 4 oz colby jack cheese
• 12 oz wonton wrappers
• 0.25 cup water
• 0 enough to fill your skillet halfway canola oil
• 0.5 cup mayo
• 0.25 cup sour cream
• 1 tbsp green onion
• 0.5 tbsp parsley
• 1 tbsp lemon juice
• 0.75 tsp worcestershire sauce
• 0.5 clove garlic
• 0.125 tsp dried dill
• 0 to taste fine salt
• 0 to taste black pepper

Instructions

1. In a large mixing bowl, combine the chunk chicken breast, buffalo wing sauce, ranch dressing, softened cream cheese, and freshly shredded colby jack cheese. Mix until well combined.
2. Lay out the wonton wrappers on a clean surface. Place a small spoonful of the chicken mixture in the center of each wrapper.
3. Dip your finger in water and wet the edges of the wonton wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges to seal.
4. Heat canola oil in a skillet over medium heat until it reaches 350°F (175°C).
5. Fry the rangoons in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
6. Remove the rangoons from the oil and drain on a paper towel-lined plate.
7. In a small bowl, combine mayo, sour cream, chopped green onion, freshly chopped parsley, fresh lemon juice, Worcestershire sauce, freshly minced garlic, dried dill, fine salt, and black pepper. Mix until smooth to make the ranch dip.
8. Serve the buffalo chicken rangoons hot with the prepared ranch dip on the side.