Step 1

Microwave 4 tablespoons ­butter, hot sauce, molasses, and cornstarch in bowl, whisking occasionally, until butter is melted and mixture has thickened slightly, 2 to 3 minutes; cover to keep warm and set aside.

Step 2

Break ground chicken into small pieces in large bowl. Add remaining 2 tablespoons melted butter, shallot, Worcestershire, and pepper and gently knead with hands until well combined. Divide chicken mixture into 4 equal portions, then gently shape each portion into ¾‑inch-thick patty. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.

Step 3

Season patties with salt. Heat oil in 12‑inch nonstick skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 4 to 6 minutes. Flip patties, reduce heat to medium-low, and continue to cook until browned on second side and meat registers 160 degrees, 5 to 7 minutes. Transfer burgers to platter, brush with half of Buffalo sauce, and let rest for 5 minutes.

Step 4

Arrange lettuce on bun bottoms. Serve burgers on buns, topped with blue cheese, celery, and celery leaves, passing extra Buffalo sauce separately.