Blue Cheese Dressing For Spicy Buffalo Chicken Balls Recipes

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.

SPICY BUFFALO CHICKEN SANDWICH

Steps:

• Brush each chicken breast with wing sauce then season with salt and pepper.
• Grill each chicken breast, basting with wing sauce until fully cooked.
• Drizzle each hamburger bun with 1 tablespoon of olive oil and place on grill until golden brown.
• Build each sandwich from bottom bun to top with lettuce, tomato, chicken breast and 1 tablespoon of blue cheese dressing.

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 MEATBALLS WITH BLUE CHEESE

Steps:

• Preheat oven to 450 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray.
• To a small pot, add butter and hot sauce on low heat and whisk until butter is melted over medium heat. Set the pot aside to cool for about 10 minutes.
• In a large bowl, combine the ground chicken, salt, celery, egg, bread crumbs, and cooled hot sauce mixture. Mix with your hands until completely combined.
• Roll the buffalo chicken mixture into golfball-sized meatballs, packing the meat firmly. Place balls evenly in rows in your prepared baking dish.
• Bake until the meatballs are firm and cooked through, about 20 minutes. Remove from oven and cool for at least 5 minutes before servings.
• Combine sour cream, milk, blue cheese crumbles, mayo, salt, and red wine vinegar in a bowl and whisk until completely blended.
• If desired, drizzle the meatballs with extra hot sauce. Serve warm or at room temperature with blue cheese sauce for dipping and celery sticks.

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.

BLUE CHEESE DRESSING

Steps:

• Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.

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.

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 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.

BLUE CHEESE DRESSING FOR SPICY BUFFALO CHICKEN BALLS

Steps:

• Place all ingredients in a large bowl and whisk until well combined.