It's like the best of the East meets the best of the West.
Hands down, buffalo chicken is awesome. Doesn't matter if it's buffalo chicken wings, buffalo chicken pretzels, buffalo chicken pizza ... it's all delicious if it has the pre-fix of "buffalo chicken."
And when you go to a Chinese restaurant, you buy crab rangoons. Because I think it's against the law if you don't.
Put them together and you get this Super Bowl recipe. Here's how you make "Buffalo Chicken Rangoons," with it simplified as much as possible.
- 8 oz. cream cheese
- 1 cup chicken meat (cooked, duh)
- 1/4 cup thinly sliced scallions (about 2 large scallions)
- 1/4 cup shredded carrot (optional)
- 1-2 tablespoons hot sauce (or more)
- 1/2 black pepper
- 48 wonton wrappers
- Canola Oil (for cooking)
- Blue cheese dressing or Ranch (for dipping)
- Buffalo sauce to dip in (hot sauce mixed with butter)
And here are the steps to make it:
- Marinate the chicken breasts in the hot sauce and then pan sear it to your liking. Just make sure the chicken is cooked all the way through, OK?
- Mix the chicken (shred it first) and the cream cheese in a bowl, mixing thoroughly. Add the scallions, carrots, hot sauce and black pepper. Set to the side.
- Grab the wontons and a bowl of water. Add about a teaspoon of the chicken/cream cheese mix into the center of the wonton, wet the edges with water and then fold into a triangle (like a crab rangoon). The water helps seal the edges. Place all finished wontons on a plate.
- Put the canola oil in a big pot and heat to about 330 F. When the oil is heated, drop only a few rangoons in a time for proper frying technique. After about two minutes, once golden brown, move to a paper towel to dry.
- Repeat No. 4 until all the rangoons are done.
- Dip into some kind of delicious sauce and eat. Most likely, all the rangoons will be gone in about 2.5 minutes.