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Chicken Wing Dings

Your guests will have a ball sampling this appetizer that has all the flavor and saucy goodness of traditional Buffalo chicken wings, just without the bones. —Suzanne Clark, Phoenix, Arizona
  • Total Time
    Prep: 30 min. Cook: 10 min./batch
  • Makes
    2-1/2 dozen meatballs (1-1/2 cups dip)


  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1 envelope ranch salad dressing mix
  • 1 large egg, lightly beaten
  • 1 pound ground chicken
  • 2 cups crushed potato chips
  • 2 tablespoons canola oil
  • 1 container (8 ounces) spreadable cream cheese
  • 3/4 cup crumbled blue cheese
  • 2 tablespoons 2% milk
  • 2 garlic cloves, minced
  • 1/2 cup Buffalo wing sauce


  • Combine the first 5 ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls; roll in potato chips. In a large skillet, heat oil over medium heat. Cook meatballs in batches until no longer pink; drain. For dip, combine cream cheese, blue cheese, milk and garlic. Drizzle meatballs with wing sauce; serve with dip.
Nutrition Facts
1 appetizer with 2 teaspoons dip: 87 calories, 6g fat (3g saturated fat), 24mg cholesterol, 300mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 4g protein.

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