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!
BBQ Chicken Rangoon
- Prep Time
- Cook Time
- Total Time
- 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
- 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
- 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.
- In another medium bowl, combine the shredded chicken, cream cheese, BBQ sauce, Monterey jack, corn, and chives. Thoroughly mix and set aside.
- 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.
- 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.
- 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.
- Allow the excess oil to drip and remove. Place on a sheet tray lined with paper towels or on a cooling rack.
- 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.