This weekend I wanted to test out a few recipes for a Superbowl Sunday Party. For me, nothing says football like Chicken + Franks Red Hot sauce. The thing about Buffalo Chicken is you can do so many variations beyond classic wings – pizza, nachos, quesadillas, calzones…the possibilities are endless! It’s a magical combination that tastes great almost any way you slice it.
So, I went for two of the most appetizer-friendly and unique Buffalo Chicken recipes I could find…meatballs and eggrolls.
Recipe #1: Spicy Buffalo Chicken Balls
Recipe from Glamour Magazine
- 1/2 stick (4 tbsp.) butter
- 1/3 cup Frank’s Red Hot sauce
- 2 tbsp. vegetable oil
- 1 lb. ground chicken
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 stalk celery, minced
- 1 large egg
- 3/4 cup bread crumbs
- 12 egg roll wrappers (roughly 4 square inches)
- 1 cup cooked and shredded chicken (6 ounces)
- 1/2- 2/3 cup Frank’s Red Hot Sauce
- 1 cup crumbled blue cheese (4 ounces)
- 1 cup broccoli slaw or cole slaw (dry)
- Small bowl of water
- Nonstick cooking spray
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown. Serve with Blue Cheese or ranch dressing.
AND THE WINNER IS…
Buffalo Chicken Eggrolls!
(Now I REALLY wish I took more pictures…they were just so good I pretty much ate them instantly.)
While the meatballs were fantastic, the Eggrolls were a clear winner for me. They were more fun to make (no mushing your hands around raw eggs and chicken) and easier to eat. I would rather serve these at a party because they are easier to grab and munch on than the round meatballs, which were a little crumbly. I would definitely make both recipes again, but I like the idea of the meatballs served over a tasty salad than on a tray at a party.
Farewell, until my next Buffalo Chicken craving…