Buffalo Chicken Cheese Balls With Blue Cheese Dip Recipes

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.

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 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.

BUFFALO CHICKEN AND BLUE CHEESE DIP

Steps:

• Boil in a large sauce pan enough water to cook the chicken breasts.
• Then, boil the chicken until its cooked through, about 15 minutes.
• Remove the chicken, pat dry, and shred with a fork.
• Then place the shredded chicken in a large baking dish.
• For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large lasagna-size one.
• Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
• Set this dish in the refrigerator to let the chicken absorb the flavor.
• Preheat your oven to 350.
• Next, over medium heat in a large pan, melt the cream cheese.
• Pour in the blue cheese dressing and stir until they are completely combined.
• Pour this mixture over the chicken.
• Bake for 10 minutes.
• Remove, but don't turn the oven off.
• Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
• Serve hot or cold with chips!

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.

BLUE CHEESE BUFFALO CHICKEN DIP

Steps:

• 1. Spread cream cheese in deep baking dish until smooth. Stir in remaining ingredients.
• 2. Bake at 350°F for 20 minute until hot and bubbling. Stir. Serve with vegetables and crackers.
• Tips:
• - Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles.
• - Make it tailgate friendly - prepare ahead of time and transport in a disposable heavy foil pan. When you get to the tailgate heat it on a grill and serve nice and hot!
• - Make this in the microwave by heating it on high for 5 minutes instead of baking
• - Keep it warm or cook it in a crockpot or slow cooker.

BUFFALO BLUE CHEESE CHICKEN DIP

Steps:

• Drain and chop the chunk chicken.
• Combine all ingredients except the celery in a microwave safe bowl and heat in microwave on high for 2-3 minutes.
• Stir in one stalk of celery cut up (optional).
• Serve with celery sticks, corn chips or tortilla chips for dipping.
• T. Marzetti Buffalo Blue Cheese dressing may be substituted for the first two ingredients.
• Cooked (cut up) chicken breasts may be substituted for the cans of chunk chicken.
• Recipe may be refrigerated and served cold.

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.

BEA'S BUFFALO CHICKEN & BLUE CHEESE DIP

Steps:

• Microwave cream cheese for 30 seconds, just to soften.
• Mix in remaining ingredients, except for chicken, return to microwave until melted, about 1 1/2 minutes. This varies from one microwave to another, so try 20 second intervals after the initial melt, stirring after each interval.
• Stir in chicken and mash together with fork.
• Serve with Bagel crisps, pita chips or tortilla chips.

BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIP

Steps:

• Mix all dip ingredients and chill overnight if possible.
• Spread wings out on a lightly oiled cookie sheet.
• Mix melted butter, vinegar, and hot pepper sauce.
• Brush butter mixture onto wings.
• (Can do this ahead and hold for 2 hours maximum if at room temp).
• Bake at 400° for 20- 30 minutes, or until wings are cooked through.
• Baste one time during cooking.
• Sprinkle cayenne during last 5 minutes of cooking for more heat.
• Serve hot with dip and celery sticks.