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Preheat oven to 350°. Lightly spray 2 (12-cup) muffin pans with cooking spray.
In a large bowl, combine cream cheese, crawfish, mayonnaise, and chives.
In a small bowl, whisk together egg and 1 tablespoon water.
Working in small batches, place wontons on a work surface. Brush egg mixture on all four edges of wontons.
Spoon 1 rounded teaspoon cream cheese mixture in center of each wonton.
Lift and press 2 opposing corners together over filling.
Lift and press remaining 2 opposing corners, and bring them to the middle to form a pouch.
Press seams together, and fold over top where all four corners meet.
Place 1 filled wonton in each prepared muffin cup.
Bake until edges are golden brown, about 18 minutes.
Let cool for 5 minutes.
Heat pepper jelly in microwave on high until just melted, about 30 seconds.
Serve with rangoons.