Appetizer Cheese Chicken Gatherings Small Plate

Buffalo Chicken Rangoons

By Mark Mulvey

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. Then fried in the wok attachment. A fun and delicious appetizer!

Ingredients

Print Recipe

1 whole chicken or 3 cups shredded chicken
1/3 cup cream cheese
¼ cup shredded Monterey jack cheese
¼ cup buffalo sauce
1 pack wonton wrappers
2 Tbsp Dizzy Dust all-purpose seasoning
1 Tbsp SPG Original seasoning
5 qt frying oil

Directions

Season chicken with Dizzy Dust seasoning. Let it dry brine for 6-24 hours.
Set up your BGE 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.
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 BGE, add oil and heat to 350-360°F.
Fry rangoons until golden brown.
Garnish with avocado ranch