What is buffalo sauce made of?

Buffalo sauce gets its name from its city of origin, Buffalo, New York, where Teressa Bellissimo is said to have invented buffalo chicken wings at the Anchor Bar in 1964. In its simplest form, buffalo wing sauce is a just a combination of cayenne pepper hot sauce and butter .

How do you make buffalo chicken thicker?

Starch-based thickeners : When added to liquid and heated, starches expand, absorbing some of the liquid, which thickens the sauce. Some popular starch-based thickeners include all-purpose flour, cornstarch, tapioca flour, and arrowroot powder.

What is the original buffalo sauce?

The original buffalo wing sauce contained melted butter, hot sauce, and cayenne pepper . This differentiates it from other hot sauces like Tabasco, which is made mainly with peppers and vinegar. Buffalo sauce isn't short on the heat though, which is why it's never far from cooling agents.

What is the buffalo sauce flavor?

A classic buffalo sauce is sharp, rich and hot. It should be tangy, salty and almost have a creamy texture. This type of sauce makes the perfect partner for chicken wings, but also works on a grilled cheese sandwich or as a dipping sauce.

What can I use instead of buffalo sauce?

Options include: BBQ sauce. most Asian ready made sauces at your grocery store (teriyaki, sweet and sour, etc., even better make a homemade version of one of these sauces) honey mustard. melted butter (or extra virgin olive oil) with garlic, Parmesan cheese, and your favorite herbs. More items... Sep 1, 2015

What do you put in buffalo sauce?

6 Ways To Use Buffalo Hot Sauce Buffalo Wings. It had to be. ... Mac and Cheese. Spice up your mac and cheese with a few creamy, tangy dollops of Buffalo Hot Sauce. ... Grilled Cheese. Another cheese-packed suggestion... ... Cauliflower Wings. ... Hot Dogs. ... Chicken Wraps.

What makes buffalo chicken buffalo?

A Buffalo wing in American cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried, then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving.

Is buffalo sauce just hot sauce?

Buffalo sauce and hot sauce are not the same thing . Hot sauce is a spicy blend of cayenne pepper, vinegar, and salt. Buffalo sauce, meanwhile, is hot sauce that's been enhanced with butter and other ingredients. Buffalo sauce is much richer and smoother than regular hot sauce.

Is buffalo sauce Frank's?

Frank's RedHot® Original Buffalo Wings Sauce is crafted with a rich, natural buttery flavor and the iconic, signature heat of Frank's RedHot® Original Cayenne Pepper Sauce for an unmistakably genuine and consistent flavor experience – defining the true definition of authentic buffalo flavor.

Is buffalo sauce hot or spicy?

Buffalo sauce spice level Generally speaking, buffalo is medium hot and is rarely the hottest of hot wings. You can always make it spicier by adding more cayenne or other chiles and both ranch dressing and bleu cheese dip have cooling effects.

Is there buffalo meat in buffalo sauce?

Buffalo wings are chicken wings that are fried and coated with a hot sauce mixed with butter that originated in the city of Buffalo, New York… so to answer your question,..you cannot make buffalo wings with buffalo meat.

Buffalo Chicken Rangoons Recipe (2024)

HOME › Recipes › Appetizers › Gameday

By Shawn Williams

5 from 3 votes

Feb 10, 2016, Updated Mar 14, 2024

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I think I’ve successfully subjected my entire family to buffalo chicken rangoons at this point. I have forced buffalo chicken upon everyone, whether they like it or not. Family gatherings, Super Bowls, and vacations. The good news is everyone has liked it — even the skeptics.

Buffalo chicken rangoons or buffalo chicken wontons are growing in popularity. I’m seeing them emerge on menus in restaurants everywhere. They are a spicy, buffalo chicken variation of the American-Chinese classic, crab rangoon. It’s essentially a simple buffalo chicken dip, stuffed into a traditional wonton.

Buffalo chicken isn’t only great in a dip, it also makes a really creamy macaroni and cheese.

Buffalo Chicken Filling
Folding The Rangoons
Deep Frying Rangoons
Can I Freeze These?
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Buffalo Chicken Rangoons Recipe

Buffalo Chicken Filling

To make the buffalo chicken filling, I use cream cheese, shredded chicken, and plenty of buffalo sauce (I like Frank’s Buffalo Wings sauce).

Boiled shredded/pulled chicken works the best and pulls apart easily with a fork. Combine with the cream cheese and buffalo sauce until you have a thick and creamy paste, resembling buffalo chicken dip.

Folding The Rangoons

Rangoons aren’t difficult to make. Place a wonton on a flat surface and spoona heaping tablespoon of buffalo chicken filling in the center. Wet the four edges with water and fold over into a triangle, pinching the edges to seal the wonton wrapper together, forming a simple triangular rangoon. You can get fancy with this, but I prefer to keep it simple for ease.

Deep Frying Rangoons

Deep-fry finished wontons in 2-3 inches of canola/vegetable oil in a Dutch oven or large pot for about 15-20 seconds. They will turn golden very quickly and continue to brown even after they are taken out of the oil. Test a few at first and keep a close eye on how quickly they cook. The oil will continue to get hotter as you cook.

You absolutely want to prepare all of the rangoons at once before frying. I like to fry in batches of 5-6 at a time and transfer to a paper towel to drain and cool.

Can I Freeze These?

Yes, you can! You can fully prep and freeze raw/unfried for best results. Take them out of the freezer and let them thaw/soften a bit on the counter before frying. They should cook at the same rate as freshly made.

Buffalo chicken rangoons are the perfect app for a party or big game. Serve with blue cheese or ranch dressing if you want, however, I don’t think it’s necessary. The cream cheese serves as the perfect buffer to the hot buffalo sauce.

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5 from 3 votes

Buffalo Chicken Rangoons Recipe

By: Shawn Williams

Servings: 24 rangoons

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

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A twist on the classic crab rangoon. Buffalo sauce, shredded chicken, and cream cheese, fried together in a wonton for the perfect golden buffalo chicken wonton.

Ingredients

▢ 1 boneless chicken breast, fully cooked and shredded
▢ 12- ounce package wonton wraps
▢ 8 ounces cream cheese
▢ 1/2 cup buffalo sauce, not hot sauce
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ Vegetable/canola oil for frying, 24-48 ounces depending on volume and pot size

Instructions

Bring a medium saucepan of water to a boil and add chicken. Lower to medium heat and cover. Simmer for 15-17 minutes until the chicken is fully cooked through. Remove and shred using a fork until fine.
Combine the shredded chicken, cream cheese, buffalo sauce, onion powder, and garlic powder in a bowl. Mix well until fully combined and creamy.
Place a won ton on a flat surface and spoon a heaping teaspoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold it over into a triangle, pinching the edges to seal the rangoon together.
Fill a large Dutch oven with 1-2 inches of canola or vegetable oil and place on high heat until roughly 360°F. Once hot, place 5-6 rangoons in the Dutch oven at a time, and fry until golden. About 20-30 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly.
Place on a paper towel and allow to slightly cool before serving.

Nutrition

Serving: 3rangoonsCalories: 298kcalCarbohydrates: 31.8gProtein: 20.1gFat: 10.9gSaturated Fat: 6.2gCholesterol: 74mgSodium: 629mgFiber: 1gSugar: 1.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer

Cuisine: Asian

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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.