2 tblsp of vegetable oil
1/2 stick of unsalted butter (4 tblsp)
1/3 c Hot or Wing sauce of your choice (Rippin’ Red Sauces, Ojeda Cherry Habanero, Born to Hula, Heartbreaking Dawn’s, or High River Sauces)
1 lb ground chicken
1 large egg
1/2 celery stalk, minced
3/4 c bread crumbs
1 tsp salt
Preheat oven to 450*F; Drizzle the vegetable oil into a 9×13 baking pan and evenly coat the entire surface; set aside.
Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from heat and allow to cool for 10 mins.
Combine the chicken, egg, celery, bread crumbs, salt, and hot sauce mixture in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture in to round small/medium balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, fitting them snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15-20 mins or until the meatballs are firm and cooked through (165*F). Allow to cool for 5 minuted before serving.