In a large dutch oven, melt the butter. Whisk in flour, salt, pepper, and onion. Simmer over a low heat for about 1 minute, whisking constantly.

Slowly, whisk in the chicken broth and milk until smooth. I start with 1/4 cup of milk. Cook over a medium heat, whisking constantly, until mixture becomes thick and bubbly. Remove from the heat

Stir in the parsley, chicken, bacon and buffalo wing sauce. Mixture should be thick. It will thicken more as it cools. Place in a bowl, cover, and refrigerate for at least 3 hours. May even be done overnight. **(if mixture is too thin to roll into balls after cooling, just add some panko bread crumbs. If it is too thick, stir in a little more of the milk)

Create a breading station. Whisk together milk and eggs in one bowl. Place flour in one bowl. Place bread crumbs in another bowl. (Add additional ingredients to any of the bowls if needed. I ran low on panko the first time I made these)

Line baking sheets with parchment paper.

Using a small scoop, or spoon, shape chicken mixture into small balls. I used a scoop that gave me the size of a 2 bite croquette. Roll a ball of chicken mixture into egg mixture, then flour, back into egg, and then into bread crumbs. This is where I shaped them into cone shapes and rolled again in the crumbs. Place cones on the parchment paper. Repeat with each croquette. Refrigerate or place in freezer if not frying immediately.

Heat desired amount of vegetable oil in a pan for frying. Temperature should be 350 degrees F.

Carefully, add about 4 or 5 croquettes at a time. I flipped them around with a large spoon. Fry until they are golden brown and crispy. Remove from the oil onto a paper towel lined tray.

Serve hot. May be re-heated in oven if needed.

Serve with your favorite dip. They are great with a ranch or honey mustard dip.

Number of servings will depend on size you make them. I got about 36.