Ingredients:

  • 5 lb Ground Chicken, 93% lean
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Frank’s RedHot Original Sauce (for the mix)
  • 1 tsp Dried Celery Salt
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup Frank’s RedHot Original Sauce (for the sauce)
  • 1/2 cup (1 stick) Unsalted Butter, cut into cubes
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp White Vinegar

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard baking sheet with parchment paper for non-stick results.
  2. In a large mixing bowl, combine the Panko, egg, Celery Salt, Garlic Powder, Onion Powder, Black Pepper, and 2 Tbsp of Frank's RedHot.
  3. Add the cold ground chicken to the mixture. Using clean hands or a spatula, mix the ingredients just until they are combined. Do not overmix, or the meatballs will become tough.
  4. Using a 1.5-inch portion scoop, scoop the mixture and gently roll it into smooth, uniform balls. Place them on the prepared baking sheet, ensuring slight spacing between them.
  5. Bake for 22–25 minutes, or until golden brown, firm to the touch, and the internal temperature reaches 165°F (74°C).
  6. While the meatballs are baking, prepare the Buffalo Sauce: combine the butter cubes, remaining 1/2 cup Frank’s RedHot, Worcestershire Sauce, and vinegar in a small saucepan.
  7. Heat the sauce over low-medium heat, stirring until the butter is completely melted and the sauce is smooth. Bring just to a low simmer, then remove immediately from heat.
  8. Once baked, immediately transfer the hot meatballs from the baking sheet into a large, heat-proof mixing bowl. Pour the prepared Buffalo Sauce over the meatballs.
  9. Gently toss or stir until every meatball is completely and evenly coated in the tangy, glossy sauce.
  10. Transfer to a serving platter. Serve hot with plenty of Ranch or Blue Cheese dressing and chilled celery sticks.