If you’re a fan of buffalo chicken wings but want something a little more elegant and party-friendly, these Buffalo Chicken Cheese Balls are about to become your new obsession. Imagine all the bold, tangy, spicy flavors of buffalo wings combined with cream cheese, sharp cheddar, and tender shredded chicken, then rolled into perfect bite-sized spheres and coated with crunchy chopped pecans or celery. Each ball delivers an explosion of flavor that’s creamy, spicy, savory, and absolutely addictive. These are the ultimate appetizer for game day gatherings, holiday parties, potlucks, or any occasion where you want to impress your guests with minimal effort. The best part is that they’re served cold, which means you can make them ahead of time and have one less thing to worry about when entertaining. Serve them with crackers, celery sticks, or carrot sticks, and watch them disappear faster than you ever imagined possible.
Serving Quantity: 8 servings (about 24 cheese balls)
Cooking Time: 30 minutes (20 minutes prep, 10 minutes chilling)
Nutritional Information per serving:
1. Calories: 295
2. Protein: 16g
3. Carbohydrates: 4g
4. Fat: 24g
5. Fiber: 1g
6. Sugar: 2g
7. Sodium: 685mg
Ingredients You Need:
1. 2 cups cooked chicken breast, finely shredded
2. 8 ounces cream cheese, softened
3. 1 cup sharp cheddar cheese, finely shredded
4. 1/2 cup buffalo wing sauce (like Frank’s RedHot)
5. 1/4 cup ranch dressing
6. 1/4 cup blue cheese crumbles
7. 2 green onions, finely chopped
8. 1 teaspoon garlic powder
9. 1/2 teaspoon onion powder
10. 1/4 teaspoon black pepper
11. 1 cup pecans, finely chopped (or use celery)
12. 1/4 cup fresh parsley, finely chopped
13. Crackers for serving
14. Celery and carrot sticks for serving
Prepare the Chicken
If you’re starting with raw chicken, cook 2 boneless skinless chicken breasts by boiling, baking, or using a rotisserie chicken from the store to save time. Once the chicken is fully cooked and cooled slightly, shred it very finely using two forks. The finer you shred the chicken, the better it will hold together in the cheese balls. You want small, thin shreds rather than big chunks. Place the shredded chicken in a large mixing bowl and set aside.
Mix the Creamy Base
Add the softened cream cheese to the bowl with the shredded chicken. Make sure your cream cheese is at room temperature or it will be difficult to mix and you’ll end up with lumps. Use a hand mixer or sturdy spatula to beat the cream cheese and chicken together until well combined and relatively smooth. The mixture should be creamy and easy to stir.
Add the Buffalo Flavor
Pour in the buffalo wing sauce and ranch dressing. These two ingredients are what give the cheese balls that classic buffalo wing flavor everyone loves. Add the shredded cheddar cheese, blue cheese crumbles, chopped green onions, garlic powder, onion powder, and black pepper. Mix everything together thoroughly until all ingredients are evenly distributed throughout the mixture. The mixture should be thick, creamy, and hold together well. Taste it and adjust the heat level by adding more buffalo sauce if you want it spicier.
Chill the Mixture
Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until the mixture is firm and cold. This chilling step is absolutely essential because warm mixture will be too soft to shape into balls and won’t hold its shape. You can even chill it overnight if you’re making these ahead, which actually makes them easier to work with. The mixture needs to be cold and firm enough to scoop and roll without being sticky.
Prepare the Coating
While the mixture chills, prepare your coating. Place the finely chopped pecans on a large plate or shallow dish. If you prefer a more traditional buffalo chicken flavor, you can use finely diced celery instead of pecans for the coating. Mix in the chopped fresh parsley with whatever coating you’re using. The parsley adds a fresh element and makes the finished cheese balls look more colorful and appealing.
Shape the Cheese Balls
Remove the chilled mixture from the refrigerator. Use a small cookie scoop or tablespoon to scoop out portions of the mixture. Roll each portion between your palms to form smooth balls about 1 inch in diameter. If the mixture starts to get too soft and sticky as you work, pop it back in the refrigerator for 10 minutes to firm up again. Place each formed ball on a parchment-lined baking sheet or plate. You should get about 24 cheese balls from this recipe depending on how large you make them.
Coat the Balls
Once all the cheese balls are formed, roll each one in the pecan and parsley mixture, pressing gently so the coating sticks well all over the surface. Make sure each ball is completely covered with no bare spots showing through. The coating not only adds texture and flavor but also makes them look beautiful and professional. Place the coated cheese balls back on the parchment-lined sheet.
Final Chill
Return the coated cheese balls to the refrigerator for at least 30 minutes before serving. This final chill helps the coating set and stick better, and ensures the cheese balls are nice and firm for serving. They’ll hold their shape better and be easier for guests to pick up and eat.
Arrange and Serve
Transfer the buffalo chicken cheese balls to a pretty serving platter. Arrange them in a single layer or pile them up attractively. Surround them with your favorite crackers, celery sticks, and carrot sticks for serving. You can also drizzle a little extra buffalo sauce over the platter for presentation and provide small bowls of ranch or blue cheese dressing on the side for dipping. These are meant to be eaten cold, so they can sit out at room temperature for about an hour during your party.
Helpful Tips for Success:
1. Use rotisserie chicken from the store to save time and add extra flavor to your cheese balls.
2. Make sure to finely shred the chicken or the balls won’t hold together properly and will fall apart.
3. Let the cream cheese sit at room temperature for at least 30 minutes before mixing for the smoothest texture.
4. These cheese balls can be made up to 3 days ahead and stored covered in the refrigerator until serving time.
5. For a milder version, reduce the buffalo sauce to a quarter cup and increase the ranch dressing.
6. If you love blue cheese, increase it to a half cup for a stronger, tangier flavor.
7. Try coating some balls with crushed tortilla chips or everything bagel seasoning for variety.
8. Freeze uncoated cheese balls for up to a month, then thaw in the refrigerator and coat before serving.
9. Make mini versions using a half tablespoon scoop for perfect one-bite appetizers.
10. Add a tablespoon of hot sauce directly to the mixture if you want them extra spicy.
11. Chopped walnuts or almonds work well as alternatives to pecans for the coating.
12. Mix some crumbled bacon into the cheese ball mixture for an extra layer of flavor.
13. If the mixture seems too loose after chilling, add a few tablespoons of breadcrumbs to help it firm up.
14. Serve with pretzel crisps, pita chips, or cucumber slices for variety.
15. Make one large cheese ball instead of individual ones if you prefer, just increase the chilling time to 4 hours.
