My absolute favorite appetizers are cheese and sausage balls – they always have been and they will always be. That recipe will go up in next few days but that’s not what we’re discussing here. Today’s subject is the Buffalo Chicken Ball!
The idea for these buffalo chicken balls came to me when I was prepping buffalo chicken dip and sausage balls for a party. I figured I could use the same technique as the sausage balls with buffaloey chickeney ingredients and create a tasty new snack. I had to add a few more seasonings but in the end, I think they turned out pretty good!
Make sure you serve these with ranch for dipping. It really rounds out the flavor.
- 3 Cups Bisquick
- 1 tsp Kosher Salt
- 1 tsp Cayenne Pepper
- ¼ Cup Vegetable Shortening
- 1 lb Regular Ground Chicken (not ground chicken breast)
- 8 Oz Pepper Jack Cheese, Shredded
- ½ Cup Buffalo Wing Sauce
- Ranch Dressing for Dipping
- Preheat oven to 375° and line a sheet pan with parchment paper
- In a large bowl, mix together all of the ingredients until it forms a moist dough. Your hands are probably the best tool for this but you can use a stand mixer if you’d like. Be careful not to overwork the dough.
- Form the dough into 1 oz balls (about 1 ¼ inches in diameter) and place on the sheet pan. You can put them pretty close together but don’t let them touch.
- Cook for 15 – 20 minutes or until they start to brown and they are cooked through.
- Serve with ranch dressing for dipping.
If you want these to be a bit spicier, up the cayenne by half. Don’t go too crazy though or you won’t be able to eat them!
These tasty appetizers will hold up really well in the freezer. I freeze them after portioning and rolling the dough and before cooking. You can cook them from frozen by adding another 5ish minutes to the cooking time.
Chickens for sale at the grocery store are classified as fryers, broilers, and roasters. Roasters are the largest, oldest and most expensive of the whole chickens.