Cook the chicken by poaching in boiling water for about 15 minutes until fully cooked. Shred while warm.

In a mixing bowl, combine shredded chicken, cream cheese, buffalo sauce, chopped green onions, and minced garlic. Mix until smooth.

Lay out wonton wrappers and place about 1 tablespoon of filling in each center. Moisten edges with water and seal tightly.

Heat vegetable oil in a deep pan over medium heat. Fry the rangoons until golden brown on both sides, about 3-4 minutes each side.

Let cool slightly before serving with ranch or blue cheese dressing.