Mini Spicy Buffalo Chicken Balls With Blue Cheese And Hot Sauce Food

MINI SPICY BUFFALO CHICKEN BALLS WITH BLUE CHEESE AND HOT SAUCE

Steps:

• Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
• Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
• Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
• Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
• For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
• In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
• While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
• Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.

MINI BUFFALO CHICKEN BALLS

Steps:

• Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
• Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

SPICY BUFFALO CHICKEN AND BLUE CHEESE PANINI

Steps:

• Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add onion; cook and stir until softened and browned, about 5 minutes. Remove from heat.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until no longer pink in the center and the juices run clear, about 6 minutes per side. Remove from heat and shred using 2 forks.
• Mix 1/4 cup cream cheese, hot sauce, vinegar, garlic powder, salt, and pepper into the shredded chicken.
• Spread 1 tablespoon cream cheese over 2 focaccia slices; lay Cheddar cheese on top. Add heaping spoonfuls of shredded chicken mixture. Drizzle blue cheese dressing on top. Cover with onion and jalapeno rings. Top with remaining focaccia slices.
• Preheat a panini press according to manufacturer's instructions. Cook sandwiches until Cheddar cheese is melted, about 2 minutes.

BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
• To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
• For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
• While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
• Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.

BUFFALO CHICKEN CHEESE BALLS

Steps:

• Have oil heated to 350 degrees F.
• Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
• Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
• When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
• To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

BUFFALO CHICKEN CHEESE BALL

Steps:

• In a large bowl, beat cream cheese, wing sauce and dressing mix until smooth. Add chicken, jalapeno and, if desired, blue cheese; beat until combined. Refrigerate, covered, at least 1 hour., Spread shredded cheese on a large piece of plastic wrap. Shape cream cheese mixture into a ball; roll in shredded cheese to coat evenly. Wrap in plastic; refrigerate at least 1 hour. Serve with celery and additional blue cheese and Buffalo wing sauce.

BUFFALO CHICKEN CHEESE BALL

Steps:

• Stir cream cheese until smooth. Mix in chicken until well incorporated. Add Buffalo sauce, mayonnaise, garlic, and ranch dressing mix; mix well.
• Scoop onto plastic wrap. Wrap and roll into a tight ball. Refrigerate for 8 hours, or overnight.

SPICY BUFFALO CHICKEN SANDWICHES

Steps:

• Stir together butter and 2 teaspoons hot sauce. Brush cut sides of rolls evenly with mixture. Place, cut sides up, on a baking sheet. Bake at 350 degrees F for 8 to 10 minutes or until toasted.
• Stir together blue cheese dressing, 2-3 teaspoons hot sauce, and Creole seasoning. Add carrots, celery, and if desired, onion; toss to coat.
• Arrange chicken on bottom halves of rolls; drizzle evenly with remaining hot sauce.
• Layer chicken evenly with carrot mixture and crumbled blue cheese.
• Top with remaining roll halves. Serve with additional hot sauce, if desired.

BUFFALO CHICKEN DIPPING BALLS

Steps:

• Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
• Fry the breaded balls in the hot oil until slightly browned, about 1 minute.