Deliciously Spicy Buffalo Chicken Bites

1. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray lightly with cooking spray.

2. Combine 2 cups Buffalo sauce, butter, and honey in a slow cooker. Cover and set to High while you prepare the meatballs.

3. 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.

4. 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.

5. 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.

Cook’s Notes:

You could use this mixture and form patties for Buffalo chicken sliders!

We used Frank’s(R) RedHot(R) Buffalo Sauce but any favorite wing sauce will work.

Make Ahead Idea: Follow steps 1, 3, and 4, and then freeze the partially cooked meatballs. When ready to use, add to the slow cooker with the sauce.