Buffalo Chicken Celery Sticks Recipes

Steps:

• In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
• Wash and dry your celery, and chop into 4-5 inch pieces.
• Fill your celery stalks with buffalo chicken mixture and serve.

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.

Steps:

• 1. Cut the carrots and celery into sticks; set aside.
• 2. Using a sharp knife, separate the chicken wings at the joint so you have a "drumstick" and a "thigh." Set aside.
• 3. Melt the butter with the Tabasco sauce in a small saucepan. Transfer it to a large bowl and set aside.
• 4. Heat the peanut and vegetable oils in a deep, heavy pot over medium-high heat. When the oils are hot, cook the chicken in batches until golden brown and cooked through, about 10 minutes. Remove with tongs and drain on paper towels. Place in the bowl and toss with the Tabasco mixture to coat. Season with salt and pepper.
• 5. Serve the wings immediately with the carrot and celery sticks and dip alongside

Steps:

• In a small bowl, mix 2 ounces each of blue cheese and cream cheese until smooth. With a small spoon or knife, stuff 6 large celery stalks, rinsed and dried, with cheese mixture.
• Crumble another 2 ounces blue cheese on top, and sprinkle lightly with cayenne pepper. Cut stalks in half, if desired.

Steps:

• Preheat oven to 350 degrees. Combine shredded chicken and Frank's Hot Sauce and spread in the bottom of a 13" x 9" pan.
• In a large saucepan over medium heat, combine cream cheese and ranch dressing, stirring until smooth and hot. Pour this mixture over chicken forming a second layer.
• Sprinkle celery on top.
• Bake uncovered for 20 minutes, then sprinkle cheese on top and bake another 15-20 minutes until hot & bubbly (do not let it get browned or it will be hard).
• Let stand 10 minutes. Serve with celery sticks and tortilla chips.

Steps:

• Clean and trim celery stalks.
• Mix cream cheese and blue cheese together (leaving 2 tsp of crumbled blue cheese to sprinkle on top).
• Fill celery stalks, sprinkle reserved blue cheese on top.
• Sprinkle stuffed celery with cayenne.
• Keep chilled.