In a large bowl, combine the ground chicken with pork rinds, egg, minced celery, shallot, garlic, salt and pepper.
Gently fold until combined. Do not overmix. Chicken mixture will be sticky, so I recommend lightly wetting your hands with water or coating with olive oil. If mixture gets too sticky, you can refrigerate for 10 minutes and continue to roll.
Form mixture into approx 1-inch balls.
Spray air fryer basket with nonstick cooking spray. Cook 7-9 minutes at 350F. Using tongs, flip and cook 2-3 more minutes. Make sure temperature of chicken is 165F. Repeat if making in batches (depending on basket size).
In a mixing bowl, combine hot sauce and vinegar. Using tongs or a large spoon, toss cooked chicken meatballs into hot sauce mixture. Garnish with chopped scallions and homemade ranch, if desired. Serve immediately.