In a mixing bowl add the Buffalo chicken meatballs. Then add the Buffalo chicken wing sauce, mix, and cover with saran wrap and refrigerate for 1 hour.

Shave the celery paper thin on a Japanese Mandolin into a mixing bowl, Add the remaining ingredients, toss lightly, and set aside. 

In a mixing bowl add the blue cheese dressing. Then add the blue cheese cubes. Stir until combined, transfer to a serving dish and refrigerate. 

Preheat deep fryer to 340°F. Remove the Buffalo chicken meatballs from the refrigerator. Drain the Buffalo chicken meatballs, insert the bamboo skewer into the chicken meatball while ensuring that the skewer does not pierce through the other side of the meatball. Place the skewered chicken meatball into the beignet batter and then place onto a baking tray lined with parchment paper. Repeat this process until all the meatballs have been dipped into the beignet batter. 

Carefully place the beignet coated chicken meatballs into the frying oil and fry until a firm outer crust is formed, about 3-4 minutes. Transfer the cooked Buffalo chicken meatball beignets to a baking tray lined with a towel to drain any excess oil.