Mix together cream cheese, hot sauce and ranch mix, then fold in the chicken, celery & blue cheese.
In small bowl Beat the egg. Pour ½ into the mixture and mix well. Reserve the other half.
Lay out some wrappers (I do about 6-8 at a time). Baste on a thin egg wash on 2 adjacent wrapper edges & make sure the corner they meet at has thin, but thorough coverage.
Place a small dollop (about a tsp) of the buffalo chicken mixture in center of wonton wrapper.
Fold opposite edge over to meet egg washed corner. Press to adhere, then press down the edges.
Place the rangoons on baking sheet and spray or baste both sides of each with oil.
Bake for 8 minutes, then flip and bake 3 more minutes.
Serve as is or with more Buffalo Ranch Dip.
Notes
*If you can find Buffalo Ranch dip you can swap 8 ounces of it for these ingredients. The mixture won't be as thick as the cream cheese blend, but still delicious!Nutrition based on 1 tablespoon of oil remaining on batch of wontons after oven frying.