Printable Buffalo Chicken Rangoon Recipe Card
These crispy bits are the perfect balance between game day buffalo chicken dip and bite-sized crab rangoon takeout.
Servings: 24 pieces
Ingredients
- 1 chicken breast, cooked and shredded
- ½ cup Frank's Red Hot sauce (or your favorite buffalo sauce)
- 8 oz cream cheese, softened
- ½ cup blue cheese crumbles, optional
- 24 wonton wrappers
Instructions
- Cook the chicken breast by baking it in the oven or poaching it until fully cooked. Once cooked, shred the chicken and place it in a bowl.
- In the same bowl, mix the shredded chicken with the hot sauce and softened cream cheese until well combined.
- Preheat the oven to 350°F (175°C). Spray a mini muffin tin with olive oil.
- Place one wonton wrapper in each muffin tin cup. Press the wrapper gently into the cup to create a small well.
- Spoon a heaping teaspoon of the buffalo chicken mixture into each wonton wrapper.
- Top each filled wonton with crumbled blue cheese (alternatively, you can mix the blue cheese crumbles in with the filling).
- Bake in the preheated oven for 18-20 minutes or until the edges of the wonton wrappers are golden brown.
- Remove from the oven and let them cool slightly before serving. Serve warm and enjoy!