Buffalo Chicken Crackling Celery Sticks

Appetizers & Snacks, Gluten-Free
I added some spunk to a classic appetizer that no one would have considered whether or not was gluten free back in the 60’s, but it is. I leave a few of them crackling free so the vegetarians can enjoy an old favorite.
Buffalo Chicken Crackling Celery Sticks


  • 5 celery stalks, washed and dried with their bottoms trimmed so they sit flat on a platter
  • 4 ounces chicken skins
  • Kosher salt
  • Freshly ground pepper
  • 2 teaspoons of your preferred hot sauce
  • 4 ounces blue cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • Paprika or smoked paprika


  1. Preheat oven to 400°F
  2. Salt the chicken skins and place them flat on a half sheet pan.
  3. Roast for 5 minutes, then flip them over and roast for 5 minutes more until golden brown and crispy.
  4. Remove pan from the oven and drain the excess fat. Pepper the skins, sprinkle and stir on the hot sauce. Return pan to oven and cook for 5 minutes more, being careful not to burn them.
  5. When done, remove them from the oven and cool them completely. Break the skins into shards or chop them roughly.
  6. Mix blue cheese and cream cheese and add freshly ground black pepper to taste.
  7. By hand or by using a piping bag (fitting it with a star tube, makes it fancy) or a plastic bag with a hole cut out, stuff the cheese into the celery stalks.
  8. Sprinkle lightly with paprika and top with chicken cracklings.
  9. Slice each stalk into 2” lengths, platter and serve.
Total time:
Yield: 20-24 pieces