You may have noticed that I love the flavours of buffalo chicken. I find a way to put a twist on it in as many ways as I can like these Buffalo Chicken Rangoon appetizers. 
I’ve made Crab Rangoon for years which is where I got the inspiration for these. I thought the wonton wrappers would make a cute way to serve the flavours of the buffalo chicken. I was right.
Buffalo Chicken Rangoon Recipe:
- 1 cooked chicken breast, shredded
- 1/2 cup Frank’s Red Hot sauce (original or extra spicy)
- wonton wrappers
- blue cheese
Cook the chicken breast. You can either bake it in the oven or poach it. When the chicken breast is cooked, shred it. In a bowl, mix the shredded chicken and the Frank’s Red Hot sauce.
Preheat the oven to 350°. Spray a mini muffin tin with olive oil. Place one wonton wrapper in each muffin tin. Fill each wonton wrapper with a heaping teaspoon of the buffalo chicken mixture. Top each one with some blue cheese. 
Bake for 18-20 minutes, until the edges of the wonton wrappers are golden brown. Serve warm.
Let’s talk blue cheese. The reason I didn’t put an amount on the blue cheese is that some people are blue cheese lovers and some really aren’t.
If you’re not a fan of blue cheese, I encourage you to at least try putting a little bit on each appetizer or at least putting it on a few of them so that you can give it a try. The blue cheese cuts the spice of the hot sauce and pairs so nicely with this recipe. 
Make ahead tip:
Cook 5 or 6 chicken breasts, shred them and mix them with Frank’s Red Hot sauce (you’ll have to adjust the quantity of the hot sauce depending on how many chicken breasts you cook).
Put the extra that you don’t use for this recipe into medium resealable bags. Then you can pull them out the next time you want to make buffalo chicken nachos, buffalo chicken quesadillas or more buffalo chicken rangoon.
Check out these other awesome buffalo chicken appetizers:
Buffalo Chicken Meatballs 
Bacon Wrapped Buffalo Chicken Bites 
Buffalo Chicken Nachos with Blue Cheese Crumble 
- 1 cooked chicken breast shredded
- 1/2 cup Frank's Red Hot sauce original or extra spicy
- wonton wrappers
- blue cheese
-
Cook the chicken breast. You can either bake it in the oven or poach it. When the chicken breast is cooked, shred it. In a medium bowl, mix the shredded chicken and the Frank's Red Hot sauce.
-
Preheat the oven to 350°. Spray a mini muffin tin with olive oil. Place one wonton wrapper in each muffin tin. Fill each wonton wrapper with a heaping teaspoon of the buffalo chicken mixture. Top each one with some blue cheese.
-
Bake for 18-20 minutes, until the edges of the wonton wrappers are golden brown. Serve warm.