BBQ Chicken Rangoon

Get ready to indulge in a flavor fusion like no other with these BBQ Chicken Rangoon with BBQ Ranch Dipping Sauce! Imagine crispy, golden-fried wonton wrappers filled with a savory mixture of BBQ chicken and cream cheese. Dip them into a tangy and creamy BBQ ranch sauce for an explosion of mouthwatering flavors. These irresistible bites are perfect for parties, game nights, or simply when you’re craving a unique and delicious appetizer. So gather your ingredients, fry up a batch, and get ready to savor the perfect balance of crispy, creamy, and tangy in every bite. It’s time to elevate your snacking game!

August 1, 2023

BBQ Chicken Rangoon

Alissa DiSanto
  • Prep Time
    40 min
  • Cook Time
    <5 min
  • Total Time
    40 min
  • Servings
    40 rangoons
  • Difficulty



  • 2 chicken breasts shredded
  • 4 oz softened cream cheese
  • ½ cup bbq sauce
  • 1 cup shredded Monterey jack cheese
  • ¼ cup corn- frozen or fresh
  • 1 bunch chives
  • 40 wonton wrappers
  • Oil for frying

Dipping Sauce

  • ½ cup sour cream
  • ½ cup mayo
  • ¼ cup buttermilk
  • 1 tbsp white vinegar
  • 2 tbsp prepared ranch seasoning
  • 2 tbsp bbq sauce
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh chives thinly sliced


  1. In a medium bowl, combine all the dipping sauce ingredients together and allow the flavors to come together in the fridge while you make your Rangoons.
  2. In another medium bowl, combine the shredded chicken, cream cheese, BBQ sauce, Monterey jack, corn, and chives. Thoroughly mix and set aside.
  3. At this time, you will want to get your oil heating to about 375° F on medium heat in a heavy bottom stock pan. This can take a good 15 minutes so, do this now while you stuff your wontons. I like to use a light oil such as canola or vegetable for frying. If you have a thermometer, this would be a good time to use one.
  4. To build your Rangoon, you will want to take about a tablespoon of the chicken mixture and place it right in the center of the wonton. Dip your finger in a small bowl of water and run it along the edges of the wonton. This will help create a seal. Take the two ends and fold them together. Fold the other two ends and create a little purse. Pinch nice and tight to ensure your filling does not leak during frying. Set aside on a sheet tray. Repeat until all your mixture is gone.
  5. Using a slotted spoon or spider strainer, slowly lower a handful of Rangoons into the preheated oil at a time. Do not overcrowd the pan or the oil temp will drastically lower so fry in batches. Fry until golden brown. About 1-2 minutes. Remember your mixture is cooked so you’re only looking for a crispy golden exterior.
  6. Allow the excess oil to drip and remove. Place on a sheet tray lined with paper towels or on a cooling rack.
  7. Serve warm alongside your ranch dipping sauce!


  • Can stuff all wontons and freeze for later use. Store in an airtight container. I like to stuff some parchment paper in there as well to avoid the wontons from drying out.
  • Can fry right from frozen. Just make sure you fry them for longer since the center will be frozen. Approximately 4 minutes.

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