Add yolks into a small bowl and mash with a fork. Add the blue cheese, mayonnaise, mustard and salt and pepper, mix thoroughly until combined. Place mixture in a zip seal bag.
Add 2 tablespoons of oil into a small sauté pan over medium heat, add the panko crumbs to the pan, stirring to toast until golden brown, season with salt and pepper. Transfer to a paper towel lined plate and reserve. Save the pan for later use.
In a small pot, add the hot sauce and place over medium low heat. When warm, stir in the butter until incorporated, season with pepper.
Carefully wipe out all the crumbs from your reserved pan and place over medium heat. Add the remaining oil and sear the chicken pieces until golden brown and cooked through, season with salt and pepper. Add the cooked chicken pieces into the pot with the warm Buffalo sauce to dress.
To assemble, cut a small hole in the corner of the bag and evenly pipe the yolk mixture into the egg white cups. Place a piece of chicken on top of the yolks and drizzle with a little extra Buffalo sauce. Sprinkle on the toasted crumbs (there may be extra) and top with celery pieces and a celery leaf. Enjoy with a Korbel Rosé Crimson Sparkle Cocktail.