In a large skillet, cook and crumble the ground chicken over medium-high heat for about 3 minutes.
Stir in the diced celery and pepper; continue to cook and stir until the chicken is no longer pink and the celery is crisp-tender, for about 2-3 minutes.
Stir in the ketchup, hot sauce, brown sugar, vinegar, and mustard; bring the mixture to a boil.
Reduce the heat and simmer, covered, until the flavors are blended, for about 5 minutes, stirring occasionally.
Serve the buffalo chicken mixture in lettuce leaves.
If desired, top with crumbled blue cheese.
Notes / Tips / Wine Advice:
Wine Advice:
To complement the spicy flavors of the buffalo chicken, consider serving it with a light and crisp white wine such as Sauvignon Blanc or a cold beer like an IPA. For non-alcoholic options, a refreshing iced tea or sparkling water with a splash of lemon would also pair well.