Preheat the oven to 500°F. Generously grease a mini muffin pan or baking dish with cooking spray.
Combine the hot sauce and butter in a small saucepan set over medium-low heat and cook it, whisking constantly, until the butter has melted and the sauce is combined. Set the sauce aside to cool to room temperature.
In a small bowl, stir together the milk and breadcrumbs and let it sit for 5 minutes.
In a large bowl, combine the ground chicken, minced scallions, egg, breadcrumb mixture, 1/3 of the prepared sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper. Use your hands to thoroughly combine the mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
Place the shaped meatballs into each cup of the mini muffin pan (or arrange them in a single layer in a baking dish) and bake them for 12 to 15 minutes until they are cooked through.
Remove the meatballs from the oven, immediately transfer them to a bowl and toss them with the remaining sauce. Serve warm with blue cheese or Ranch dressing for dipping.