All the spicy fun of Buffalo Chicken Wings, but without all the mess. No deep frying! Be sure to use Buffalo WING sauce – not straight hot sauce.
3/4 cup wing sauce, dividedWing Sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon distilled or apple cider vinegar
1 pound ground chicken (or turkey) white or dark
2 green onions, minced
1 cup panko (Japanese-style breadcrumbs)
To accompany (all optional):
Blue Cheese salad dressing
Line a baking sheet with parchment or foil. Heat oven to 375°.
Pour 1/4 cup of the wing sauce in a small dish or measuring cup. Add the garlic powder, onion powder, celery salt and vinegar. Stir to combine. Set aside.
Place the ground chicken in a medium bowl. Pour the spice mixture over, then the green onions and finally the panko. Using a spatula or clean hands, mix until just combined. Do not over-work the ground meat. Roll into golf ball-sized portions and place evenly on parchment-lined baking sheet. Bake for 15 minutes; remove from oven, and use tongs to turn each meatball over. Return to oven for an additional 15 minutes, or until the meatballs are cooked through and have browned a bit.
Pour the remaining 1/2 cup of wing sauce in a shallow bowl. Roll each cooked meatball in wing sauce, place on a serving platter and serve with the suggested accompaniments, if desired. Makes 16-18 meatballs.
NOTE: If your family doesn’t like things too spicy, omit the final toss in the wing sauce, or serve additional wing sauce as an alternative dip. The meatball mixture (or the meatballs) can be made earlier in the day. Keep refrigerated until baking.