Saint Lucifer Buffalo Chicken Meatballs


  • 2 tablespoons of vegetable oil

  • 4 tablespoons of unsalted butter

  • 1/2 cup of your favorite hot sauce, we use Franks 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

  • 1 teaspoon of Saint Lucifer Habanero Table Spice #11

  • 1 lb. 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


  • Combine butter, hot sauce, BBQ sauce, Worcestershire sauce, Saint Lucifer Habanero Table Spice #11, and 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 425 degrees.

  • 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.

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