When I was in college I was introduced to buffalo sauce at a local San Diego restaurant called Wings n Things. I have never looked back. We dined in this restaurant almost weekly on Wed – Wings Wednesday. And to this day when I visit San Diego I HAVE to eat at Wings n Things. I think many of my college friends feel the same way. I even have a friend who has her husband bring her a meal back in a cooler when he is in San Diego on business.
That is where my love of all things buffalo sauce began. So when I was thinking of a fun game day snack for I came up with an idea for chicken meatballs with buffalo sauce. And of course blue cheese dipping sauce!
I made up a batch of chicken meatballs and dropped them by the teaspoon with my cookie scoop onto a baking sheet. I wanted to keep them small and appetizer size. After I cooked them thru in the oven I transferred them to a slow cooker.
Then I whipped up an easy buffalo sauce in a saucepan and drenched those meatballs in the stuff. Set on low and keep warm all day. I bet they won’t last long though!
I used Desi’s blue cheese dressing for my dipping sauce, and served with the traditional side of celery and carrots.
Make it an appetizer or make it a meal! Appetizer plate by Fiesta.
- 1 lb ground chicken
- 3/4 cup italian bread crumbs
- 1 egg
- 1/2 cup butter
- 2/3 cup franks hot sauce
- 2 tbsp white vinegar
- 2 tsp worchestershire sauce
- 1/4 tsp garlic powder
- 5 oz blue cheese
- 1 cup mayo
- 3/4 cup heavy cream
- 2 T white wine vinegar
- 1 teaspoon sea salt
- couple twists of fresh ground pepper
- In a medium bowl combine all ingredients.
- Using your hands squish and mix together.
- Drop by the teaspoon onto a baking sheet lined with foil and sprayed with pam.
- Bake at 350 for 25-30 minutes or until cooked thru.
- Transfer to a slow cooker and top with buffalo sauce.
- Cook on low to keep warm.
- Combine all ingredients in a medium saucepan.
- Cook over medium high heat and whisk until combined and butter is melted.
- For smooth dressing place all ingredients in a food processor and blend until smooth. Or, you can mix all ingredients in a bowl and stir until combined.
- Let dressing marinate for an hour or more before serving.
- Refrigerate leftovers in an air tight container
Feel free to double or triple!