There's a recipe posted here with the same name but the ingredients vary slightly. This is from Guy Fieri's cookbook, Food, Cookin' It, Livin' It, Lovin' It. I've rearranged his ingredient list and prep work in a way that makes more sense to me and a way I would prepare this dish in my own kitchen. Prep and Cooking times are estimated and *include* soaking and refrigeration time.
We love most things "Buffalo" and these look yummy. Adapted from Guy Fieri. He uses two boneless/skinless chicken thighs and grinds the meat himself. I'll be using store-bought ground chicken and reflected that in the recipe. This needs some time in the fridge to rest so prepare at least 4 - 24 hours ahead. **Prep and Cooking times are estimates and do not include refrigeration time.