Preheat the oven to 450°F. Drizzle the vegetable oil into a broiler-safe baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes. Combine the hot sauce mixture, ground chicken, egg, celery, shallot bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish or baking sheet (the original recipe said that the meatballs should be lined up in rows and touching one another but depending on your baking dish that might not be an option).

Roast for 15 minutes. Remove the meatballs from the oven and broil for 3-5 minutes, until golden brown and cooked through.

Allow the meatballs to cool for 5 minutes in the baking dish before serving. Serve with blue cheese dip and celery sticks.