Ingredients:
- 2 tablespoons of vegetable oil
- 4 tablespoons of unsalted butter
- 1/2 cup of your favorite hot sauce, we use Frank’s Red Hot
- 1/4 cup of your favorite BBQ sauce, we use Sweet Baby Rays
- 1 tablespoon of Worcestershire Sauce
- 1 teaspoon of black pepper
- 2 teaspoon of St. Lucifer Habanero Table Spice
- 1 pound ground chicken
- 1 large egg
- 1 stalk of celery, minced
- 3/4 cup on panko bread crumbs
- 1/2 teaspoon of celery seeds
- 1/2 teaspoon of kosher salt
- Chives, parsley, or scallions for garnish
Directions:
- Combine butter, hot sauce, BBQ sauce, Worcestershire sauce, St. Lucifer Habanero Table Spice.
- Cook on low heat whisking until the butter is melted in with the hot sauce.
- Remove from heat and let cool for 10 minutes.
- In a large mixing bowl combine chicken, egg, celery, panko, 1/2 the hot sauce mixture, celery seeds, salt, and pepper.
- Mix by hand to fully incorporate all the ingredients.
- Let mixture sit in fridge for 2 hours or up to 24 hours.
- Preheat oven to 425F.
- Coat heavy duty baking sheet with oil, evenly coating the surface with your hands. Set aside.
- Roll mixture into round, 1" balls, making sure to pack firmly.
- Place the balls on the baking sheet, snugged together in rows. Touching is recommended.
- Bake for 15-20 minutes, or until the balls are firm, browned, and cooked through. It is recommended for the temperature to read 165 degrees.
- Mix balls with some of the leftover hot sauce mixture, leaving some for additional dipping.
- Stick with toothpicks and serve with blue cheese or ranch dressing.
- Garnish with chopped chives, parsley, or scallions.