Melt the butter in a saucepan over low heat. Add the garlic and cook for about a minute.  Add hot sauce, Worcestershire sauce, vinegar, salt, and pepper. Whisk to combine then simmer for a bit before setting aside.

Heat the olive oil for the chicken in a skillet over medium heat. Add the onion, celery, and garlic.  Cook until softened then set aside to cool.

Preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Add the gelatin then allow to bloom for 5 minutes.

Add chicken, Worcestershire sauce, celery seed, pork rinds, salt, pepper, and 1/4 of the prepared wing sauce to the bowl with the onion mixture. Add the eggs then mix to combine.

Spray the compartments of a cupcake tin with cooking spray. Add about 2 tablespoons of meatloaf mixture per well, then press a space into the center of each one for the fillings.   Add blue cheese and top with a slice of butter. Top with the remaining meat and brush the wing sauce on top. Transfer the tray to the oven and bake. Brush more sauce on top every ten minutes, baking for 25 minutes.