Best 11 Buffalo Chicken Dipping Balls Recipes

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Buffalo chicken dipping balls are a delicious and easy-to-make appetizer that is perfect for any party or get-together. Made with a combination of ground chicken, buffalo sauce, and cream cheese, these crispy balls are sure to be a hit with everyone who tries them. Serve them with your favorite dipping sauce, such as ranch dressing or blue cheese dressing, and you'll have a snack that everyone will love.

Here are our top 11 tried and tested recipes!

BUFFALO CHICKEN BALLS



Buffalo Chicken Balls image

Get your Buffalo chicken fix without the mess! These spicy bites come together quickly and fly off the plate just as fast.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 36

Number Of Ingredients 11

1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce
2 tablespoons butter, melted
1 egg
2 cups diced deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup sliced green onions (8 medium)
1 cup Original Bisquick™ mix
Additional Buffalo wing sauce
1 cup blue cheese dressing
1 cup carrot sticks
1 cup celery sticks

Steps:

  • Heat oven to 350°F. Line 2 large cookie sheets with sides with foil. Spray foil with cooking spray.
  • In large bowl, beat 1/4 cup wing sauce, the melted butter and egg with whisk; stir in chicken, cheese and onions. Sprinkle Bisquick™ mix over mixture, and use hands to fully mix in. Slightly wet hands with water for easier shaping; shape mixture into 1 1/4-inch balls (about 36); place 1 inch apart on cookie sheets.
  • Bake, rotating pans once halfway through, 23 to 25 minutes or until light brown and cooked through in center. Immediately remove from cookie sheet. Using spoon, drizzle with additional wing sauce. Serve warm with dressing and carrot and celery sticks.

Nutrition Facts : Calories 100, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g

BUFFALO CHICKEN DIPPING BALLS



Buffalo Chicken Dipping Balls image

They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them.

Provided by PRINCESSCOOK1

Categories     Appetizers and Snacks     Spicy

Time 2h16m

Yield 12

Number Of Ingredients 10

2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
4 green onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded pepperjack cheese
1 cup hot pepper sauce (such as Frank's RedHot®)
1 (1 ounce) package ranch dressing mix
oil for frying
1 cup all-purpose flour
3 eggs, beaten
1 cup plain bread crumbs

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.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 16.9 g, Cholesterol 106.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 7.1 g, Sodium 1172.1 mg, Sugar 1.1 g

BUFFALO CHICKEN CHEESE BALLS



Buffalo Chicken Cheese Balls image

For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 30m

Yield 15 to 20 balls

Number Of Ingredients 16

1 store-bought rotisserie chicken
1/4 cup hot sauce (recommended: Frank's Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying
1 1/2 cups mayonnaise
1/2 cup packed blue cheese, broken up
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 lemon, juiced
1 teaspoon chopped garlic

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 MEATBALLS



Buffalo Chicken Meatballs image

Provided by Ree Drummond : Food Network

Time 35m

Yield 8 to 10 servings (about 28 meatballs)

Number Of Ingredients 13

Nonstick cooking spray, for the parchment, optional
1 pound ground chicken
1/3 cup breadcrumbs
2 tablespoons finely diced celery
1 tablespoon hot sauce, such as Frank's Red Hot
1 large egg
1 scallion, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Crumbled gorgonzola, for serving
5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving
1/2 stick (4 tablespoons) salted butter
3/4 cup hot sauce, such as Frank's Red Hot

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
  • Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
  • For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
  • Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

EASY BUFFALO CHICKEN MEATBALLS



Easy Buffalo Chicken Meatballs image

Started in the oven and finished up in the slow cooker, these easy Buffalo chicken meatballs have all of your favorite chicken wing flavor but are much easier and less messy to eat. They're moist and tender with a slightly toasted exterior and coated in a tangy, spicy sauce with just a hint of sweetness. Use thin celery sticks as skewers and serve them with ranch dressing. Perfect for parties or tailgating!

Provided by NicoleMcmom

Categories     Meatball Appetizers

Time 1h45m

Yield 11

Number Of Ingredients 12

cooking spray
2 ¼ cups Buffalo wing sauce, divided
½ cup butter
¼ cup honey
⅔ cup bread crumbs
⅓ cup finely chopped celery
⅓ cup finely chopped green onions
¼ cup crumbled blue cheese
2 large eggs
2 pounds ground chicken
¾ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.
  • Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.
  • Combine bread crumbs, celery, green onions, blue cheese, eggs, and remaining 1/4 cup Buffalo sauce in a large bowl; stir until well combined. Add chicken, salt, and pepper; mix well. Wet your hands and form mixture into 1 1/2-inch meatballs; you should get about about 44. Transfer to the prepared baking sheet.
  • Bake meatballs in the preheated oven until they're holding together well and are lightly browned, about 8 minutes; they will not be cooked through at this point.
  • Transfer meatballs to the slow cooker and stir well to combine with the sauce. Reduce heat to Low and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 1 to 2 hours. Keep warm until ready to eat.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 19.8 g, Cholesterol 106.2 mg, Fat 13.2 g, Fiber 0.5 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1709.4 mg, Sugar 7 g

BUFFALO CHICKEN MEATBALLS



Buffalo Chicken Meatballs image

I like to dunk these appetizer meatballs in blue cheese or ranch salad dressing. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

3/4 cup panko bread crumbs
1/3 cup plus 1/2 cup Louisiana-style hot sauce, divided
1/4 cup chopped celery
1 large egg white
1 pound lean ground chicken
Reduced-fat blue cheese or ranch salad dressing, optional

Steps:

  • Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

Nutrition Facts : Calories 35 calories, Fat 1g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 24mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

WRAPPED BUFFALO CHICKEN BITES



Wrapped Buffalo Chicken Bites image

Tasty buffalo chicken wrapped in delicious pastry. Great for parties! Serve with ranch dressing, blue cheese dressing, and celery.

Provided by CountryCookin

Categories     Appetizers and Snacks     Pastries

Time 35m

Yield 12

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
½ cup hot sauce
¼ cup ranch dressing
¼ cup minced onion
¼ teaspoon garlic powder
¼ teaspoon onion powder
3 (5 ounce) cans chicken chunks, drained
2 (8 ounce) packages refrigerated crescent rolls
2 tablespoons butter, melted
½ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken.
  • Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon cream cheese mixture into the center of each dough piece. Pull dough over filling and press into other edge of dough; crimp edges together using a fork.
  • Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 16 g, Cholesterol 55 mg, Fat 23.8 g, Fiber 0.1 g, Protein 13.4 g, SaturatedFat 9.7 g, Sodium 870.9 mg, Sugar 3.2 g

BUFFALO CHICKEN CHEESE BALL



Buffalo Chicken Cheese Ball image

A family favorite that I kicked up a notch. The Buffalo sauce and extra chicken make this a tasty, zesty dish. Great for tailgating, as an appetizer for parties, or just a lazy day snack. The longer it sits the better the flavors mesh. Serve with crackers.

Provided by ladyt88

Time 8h10m

Yield 12

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, at room temperature
2 (5 ounce) cans chicken chunks, drained
1 tablespoon Buffalo wing sauce (such as Frank's RedHot®), or to taste
1 tablespoon mayonnaise
¼ teaspoon minced garlic, or to taste
½ (1 ounce) package dry ranch dressing mix

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.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 1.8 g, Cholesterol 56.2 mg, Fat 15.9 g, Protein 8 g, SaturatedFat 8.9 g, Sodium 352.3 mg, Sugar 0.1 g

BUFFALO CHICKEN CHEESE BALL



Buffalo Chicken Cheese Ball image

Spicy Buffalo wings and cheese are always so popular on an appetizer buffet that I decided to combine the two. Now we enjoy those flavors together on our favorite crackers. -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
3 tablespoons Buffalo wing sauce
1 envelope ranch salad dressing mix
1 cup shredded cooked chicken
1 tablespoon finely chopped seeded jalapeno pepper
1/3 cup crumbled blue cheese, optional
1/2 cup finely shredded cheddar cheese
Celery sticks
Additional crumbled blue cheese and Buffalo wing sauce

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.

Nutrition Facts :

BUFFALO CHICKEN DIPPING BALLS



Buffalo Chicken Dipping Balls image

They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them.

Provided by PRINCESSCOOK1

Categories     Spicy Appetizers

Time 2h16m

Yield 12

Number Of Ingredients 10

2 (12.5 fl oz) cans chunk chicken breast, drained and flaked
4 green onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded pepperjack cheese
1 cup hot pepper sauce (such as Frank's RedHot®)
1 (1 ounce) package ranch dressing mix
oil for frying
1 cup all-purpose flour
3 eggs, beaten
1 cup plain bread crumbs

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.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 16.9 g, Cholesterol 106.5 mg, Fat 21.2 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 7.1 g, Sodium 1172.1 mg, Sugar 1.1 g

BUFFALO CHICKEN CHEESE BALLS WITH BLUE CHEESE DIP



Buffalo Chicken Cheese Balls With Blue Cheese Dip image

These are simple, delicious and pefect for Super Bowl Sunday or any party! My family and friends always rave about them, sometimes I have to make an extra batch because they go so fast. You don't have to use a rotisserie chicken, but it sure cuts back on the time. If you don't like things too spicy, you can always cut back on the hot sauce and green onions.I like to use peanut oil for frying. They freeze well too. Making the dip ahead of time, then placing in fridge, allows the flavors to marry well. Bring it back to room temp to serve. This is adapted from a Food Network Show, Big Daddy's House. The chef is Aaron McCargo Jr. Hope you enjoy!

Provided by Scoutie

Categories     Chicken

Time 30m

Yield 15-20 balls

Number Of Ingredients 16

1 store-bought rotisserie-cooked chicken
1/4 cup hot sauce (recommended Frank's Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp cheddar cheese, grated
1/2 cup thinly sliced green onion, green tops as well
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko breadcrumbs
vegetable oil, for frying
1 1/2 cups mayonnaise
1/2 cup packed blue cheese, crumbled
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 lemon, juiced
1 teaspoon minced garlic

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.

Tips:

  • For a crispier coating, double-coat the chicken balls in the breadcrumb mixture.
  • Use a food processor to quickly and easily chop the chicken breasts.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Be sure to let the chicken balls cool slightly before serving so that the sauce doesn't make them soggy.
  • Serve the chicken balls with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or honey mustard.

Conclusion:

These buffalo chicken dipping balls are a delicious and easy-to-make appetizer that is perfect for any party or gathering. They are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy snack, give these buffalo chicken dipping balls a try!

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