Think outside of the box with these Buffalo Chicken Rangoons. Smoked chicken seasoned with Dizzy Dust and SPG Original, shredded and mixed with cheese and Buffalo sauce, folded into a wonton wrapper and fried. A fun and delicious appetizer!
If grilling whole chicken:
- Season chicken with Dizzy Dust seasoning. Let it dry brine for 6-24 hours in the refrigerator.
- Set up your Big Green Egg cooker for indirect cooking and set temp to between 300-325°F. Once the coals are ready, add 2 pieces of hickory wood.
- Place chicken on BGE and cook until internal temperature reaches 165°F.
- Let chicken rest and shred.
Buffalo Chicken Rangoons:
- In a bowl add shredded chicken, cream cheese, Monterey jack, buffalo sauce, and SPG Original seasoning. Mix well.
- Take wonton wrapper and place a small amount of mixture in the middle of the wrapper.
- Bring the middle of each four sides of the rangoon (not the corners) into the center and pinch in the middle only so the four corners flare out.
- Using a wok attachment on the Big Green Egg (or a pan on the cooktop), add oil and heat to 350-360°F.
- Fry rangoons until golden brown.
- Garnish with avocado ranch
