Blue cheese stuffed buffalo chicken meatballs

Process the chicken and chicken skin in a food processor until as finely ground as it will go.

Beat buttermilk, one egg, grated red onion, grated garlic and Frank's Red Hot together with a fork.

Pour into the ground chicken, add the breadcrumbs and mix by hand to a meatball consistency, neither too wet nor too dry.

Form into patties, deposit a few crumbles of blue cheese in each, then encase the cheese in the meat and roll into balls.

Set up a three-stage breading station of flour, two beaten eggs and panko; bread each ball using the wet hand dry hand technique.

Heat one quart of vegetable oil to 350F and fry the balls about seven minutes, flipping frequently, until golden brown and crisp.

Drain on a wire rack and hold warm in a low oven.

Whisk equal parts butter and Frank's Red Hot into a buffalo sauce.

Plate on three pools of sauce and garnish with a leaf of celery greens.