Preheat oven & prep baking sheet: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil lightly misted with olive oil cooking spray.

Mix meatball mixture gently: In a large bowl, combine the ground chicken, panko breadcrumbs, whisked egg, minced green onions, garlic, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Use your hands or a fork to mix gently just until combined (do not overwork, which can toughen the meat).

Portion & shape into rounds: Using a medium cookie scoop (approx. 1 1/2 tablespoons), portion the mixture into 24 uniform meatballs. Lightly wet your hands with cold water and roll each portion into smooth round spheres. Arrange them spaced 1 inch apart on the prepared baking sheet.

Bake until golden & cooked through: Bake at 400°F for 16 to 18 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) with light golden browning on the bottoms.

Whisk the buffalo glaze: While the meatballs bake, whisk together the Frank's RedHot sauce, melted butter, honey, and Worcestershire sauce in a wide skillet or saucepan over low heat until glossy and smoothly emulsified.

Toss & coat in glaze: Remove the hot meatballs from the oven and transfer them directly into the skillet with the warm buffalo sauce. Gently toss with tongs or a heatproof spatula for 1 to 2 minutes until every meatball is richly glazed and glistening.

Garnish and serve party-style: Transfer the glazed meatballs to a serving platter. Drizzle with a spoonful of cool ranch dressing, scatter crumbled blue cheese and fresh snipped chives over the top, and insert bamboo party picks. Serve immediately alongside crisp celery sticks, carrot batons, and creamy ranch dip.