Buffalo Chicken Rangoons

5 from 4 votes

Crispy air fryer buffalo chicken rangoons make for the perfect savory snack for Super Bowl parties and game days.

Servings wontons

Prep Time 15

Cook Time 30

Total Time 45

Equipment

Air fryer

Ingredients

Buffalo Chicken Rangoons

2 cups buffalo chicken dip
20 wonton wrappers

Buffalo Ranch Dip (optional)

¼ cup light ranch dressing
¼ cup Frank's Red Hot
½ tablespoon butter melted

US Customary - Metric

Instructions

Buffalo Chicken Rangoons

First, make sure your buffalo chicken dip is cold and ready to go.
Next, prepare to fill the wontons. Fill a small bowl with water and set it on the counter where you'll work, and lay out a large sheet of parchment paper. Open the package of wonton wrappers and cover the stack with a dampened paper towel to keep them moist as you work.
Now, fold the wontons. First, dip your finger into the bowl of water and dampen the outer edges of a single wonton wrapper. Then, spoon about 1 tablespoon of the buffalo chicken filling into the center of the wrapper.
Next, gently pick up opposite corners of the wrapper, pinching them together in the center. Repeat with the remaining corners until all 4 corners are pinched together. Finally, seal the edges closed by pinching them together between your fingers, making sure all 4 edges are completely sealed.
Set aside and cover with a dampened paper towel to keep moist while you continue folding the rest of the wontons.
In the meantime, preheat the air fryer to 350 degrees F and spray the basket generously with vegetable oil. Add a batch of folded wontons to the basket, spray the tops generously with vegetable oil, and cook for about 8 minutes or until crispy.
Cook the wontons in batches - 5 or 6 at a time, in a single layer, with at least an inch of space between them - for optimal air flow.
Let cool for at least 5 minutes. Serve with buffalo ranch dip (instructions below), ranch dressing, or blue cheese dressing.

Buffalo Ranch Dip (optional)

Whisk together ranch dressing, Frank's Red Hot, and melted butter in a small bowl until well-combined. Serve.

Video

Notes

Use leftover buffalo chicken dip - Make this recipe super easy and use leftovers, or at least make the buffalo chicken dip ahead of time.

Folding wonton wrappers - To help with folding and sealing the wonton wrappers, brush a dab of water along the wonton edges where you’ll be pressing it together. This will help the wrapper to stick to itself and seal well. Then, gently bring the four corners together to a point at the top of the rangoon. Press the corners together, and then each side.

Add a dip - We like to make our 3-ingredient buffalo ranch dip to serve with rangoons. It gives a nice creamy contrast to the crunchy, crispy wonton wrappers. You can simply make this sauce by whisking together ½ tablespoon melted butter, ¼ cup Frank’s, and ¼ cup ranch dressing.

Storing and Reheating - Store any leftover buffalo chicken rangoons in the fridge for up to 5 days. The best way to reheat these is in the air fryer at 350 degrees F. Remember to spray the basket generously with oil, and spray the tops of the rangoons with oil again, too (this helps them crisp). Cook for about 5 minutes, let cool for at least 3 minutes, and enjoy!

Make a big batch and freeze some - You can easily freeze buffalo chicken rangoons for up to 3 months. Start by freezing them on a cutting board or baking sheet so at least the outsides freeze before you put them in a bag or container. This way they won’t stick together while freezing and you’ll be able to get out however many you want in the future. Either defrost them in the fridge before cooking as normal, or air fry for 12 to 16 minutes from frozen.

Author: Nicole & Alex Langdon

Calories: 81kcal

Course: Appetizer, Snack

Cuisine: American

Nutrition