Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it. A little oil helps prevent sticking and promotes a crisp outside.

In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, hot sauce, garlic powder, onion powder, salt, and olive oil. Mix gently with your hands just until the mixture comes together; overmixing can make the meatballs dense.

Shape the mixture into uniform meatballs about 1 to 1.25 inches in diameter. This helps them cook evenly and stay juicy.

Place the meatballs on the prepared baking sheet, leaving a bit of space between each. If you prefer, you can lightly spray or brush the tops with a little extra olive oil.

Bake for 12-14 minutes, until the meatballs are cooked through and slightly browned on the outside. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C).

Remove the meatballs from the oven and toss them in 1/2 cup of buffalo sauce in a large bowl. Stir gently to coat evenly without breaking them apart.

For extra flavor and a glossy finish, you can return the sauced meatballs to the sheet and bake for an additional 3-4 minutes, just to set the sauce a bit.

Transfer to a serving platter and serve with celery sticks and your choice of blue cheese or ranch dip on the side. If you prefer a lighter approach, pair with a simple squeeze of lime and a side salad.