Chicken Wing Sliders
Buffalo chicken sliders are mini sandwiches with shredded chicken tossed in hot sauce and ranch dressing, topped with Monterey Jack cheese on slider buns brushed with Italian seasoned butter and baked until golden. They taste like buffalo wings without the mess! Perfect for game day parties, easy dinners, and potlucks. Bake at 375°F for 15 minutes, makes 12 sliders using budget-friendly ingredients.
These buffalo chicken sliders are game day gold! All the flavors of buffalo wings in easy mini sandwiches.
Shredded chicken, tossed in hot sauce and ranch dressing, piled onto slider buns with Monterey Jack cheese. Brush them with herb seasoned butter and bake until the cheese melts and the tops turn golden and crispy.
The combination of hot sauce and ranch creates that classic buffalo flavor everyone loves. These are so much easier than making actual buffalo wings! No frying, no mess, just assemble and bake. Plus everyone can grab their own slider without fighting over the last wing.
More Slider Recipes
- Sloppy Joe Sliders – Mini messy sandwiches
- Philly Cheesesteak Sliders – With peppers and onions
- Cowboy Sliders – Beef with herbed butter and jalapeno peppers
- Funeral Sandwiches – Melted roast beef and Swiss
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Slider Buns – I like to use regular or butter slider buns. Hawaiian sweet rolls are a family favorite because the sweetness balances out the spicy sauce.
- Chicken – Use cooked and shredded chicken meat. A rotisserie chicken is an easy prep option. You need about 3 cups shredded.
- Hot Sauce – Frank’s RedHot is the traditional one but use your favorite hot sauce. You can also swap it out for buffalo sauce. Adjust the amount based on how spicy you like it.
- Ranch Dressing – Bottled ranch works great or use a homemade version. You can also use blue cheese dressing if you prefer.
- Cheese – I like to use Monterey Jack because it has a very neutral flavor and melts really well. Cheddar, pepper jack, or a Mexican blend all work too.
- Italian Seasoning – This is a basic spice mix. Feel free to swap it out for a chicken seasoning or a cajun seasoning.
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How To Make Buffalo Chicken Sliders
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil sprayed with nonstick spray.
- Combine shredded chicken, hot sauce, and ranch dressing in a large bowl. Mix until all the chicken is evenly coated.
- Slice the slider rolls in half if they’re not already separated. Pull them apart into individual buns for easier serving. Place the bottom halves on the prepared baking sheet and don’t leave any gaps.
- Spread the chicken mixture over the cut slider buns. Spread it to the edges of each bun. Top with shredded cheese. Place the top halves of the buns over the cheese.
- Mix melted butter and Italian seasoning in a small bowl. Brush this mixture over the tops of the slider buns. Cover the pan with foil and bake for 15 minutes until the cheese is melted and the chicken is hot and bubbly.
- Uncover and bake another 3-5 minutes until the tops turn slightly golden brown. Remove from the oven and let cool 2-3 minutes before serving. Serve hot with extra ranch or blue cheese dressing on the side.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 2 days. The buns soften after the first day but still taste good.
Freezer: Cool completely, wrap tightly in foil, and freeze for up to 1 month. Reheat from frozen at 350°F for 20-25 minutes covered, then uncovered for 5 minutes.
Reheating: Warm in a 350°F oven for 10-15 minutes until heated through. Cover with foil to prevent the tops from burning. I don’t recommend the microwave because they can get soggy. I prefer the oven or the air fryer. It helps to toast the bread.
Make-Ahead: Assemble completely but don’t bake. Cover tightly and refrigerate for up to 4 hours. Brush with butter and bake when ready to serve, adding 5 extra minutes since they’re cold.
Variations
- Blue Cheese Version: Use blue cheese dressing instead of ranch and add crumbled blue cheese on top of the Monterey Jack.
- Spicier Sliders: Use extra hot buffalo sauce or add a dash of cayenne pepper to the chicken mixture.
- Milder Version: Use mild buffalo sauce or reduce the amount to ½ cup and increase ranch to ½ cup.
- Bacon Buffalo Chicken: Add crispy crumbled bacon on top of the cheese before adding the bun tops.
- Different Cheese: Try cheddar, pepper jack, or provolone instead of Monterey Jack.
- Add Celery: Mix finely diced celery into the buffalo chicken for crunch.
- BBQ Buffalo: Use half buffalo sauce and half BBQ sauce for sweet-spicy flavor. This Alabama white bbq sauce is also a delicious swap!
- Ranch Butter: Mix ranch seasoning into the melted butter instead of Italian seasoning.
More Buffalo Chicken Recipes
- Buffalo Chicken Deviled Eggs – Spicy twist on classic appetizer
- Buffalo Chicken Lettuce Wraps – Low-carb with ranch drizzle
- Slow Cooker Buffalo Chicken Dip – Hands-off hot cheesy classic
- Buffalo Chicken Pinwheels – Tortilla roll-ups, party perfect
Frequently Asked Questions
Absolutely! Rotisserie chicken is perfect for this recipe. Remove the skin, shred the meat, and you’re ready to go. It saves so much time.
It depends on your hot sauce. Frank’s RedHot creates medium heat that most people think is pretty mild. Use mild buffalo sauce or reduce the amount if you don’t like them super spicy.
Assemble completely but don’t bake. Cover tightly and refrigerate for up to 4 hours. Brush with butter and bake when ready, adding 5 extra minutes.
Use blue cheese dressing instead for classic buffalo wing flavor. Or skip the creamy dressing and just use hot sauce with a little butter.
Yes! Cool completely, wrap tightly, and freeze for up to 1 month. Reheat from frozen at 350°F for 20-25 minutes covered.
Pulling them apart before assembling makes serving so much easier. You don’t have to tear them apart when they’re hot and messy.
Yes! Hawaiian sweet rolls are delicious because the sweetness balances the spicy buffalo sauce.
Recipe Tips & Tricks
- Mix hot sauce and ranch together before adding to chicken. That way the sauce is completely combined and evenly coats everything.
- Pull slider buns apart before assembling. This makes serving easier and prevents tearing hot, messy sliders apart later. You won’t have to cut them and you get that pretty cheese pull!
- Spray foil with nonstick spray or use parchment paper. The cheese can stick.
- Spread buffalo chicken to the edges of each bun. This ensures every bite has filling, not just the middle.
- Cover while baking first to melt the cheese, then uncover to brown the tops.
- Let sliders cool 2-3 minutes before serving. The filling is extremely hot straight from the oven.
- Serve with extra ranch or blue cheese dressing on the side for dipping.
This buffalo chicken sliders recipe is perfect for game day! All the chicken wing flavor without the mess and they disappear every time!
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Buffalo Chicken Sliders Recipe
Ingredients
- 12 slider buns hawaiian rolls or other slider buns
- 3 cups cooked shredded chicken meat
- ⅔ cup hot sauce
- ⅓ cup ranch dressing
- 2 cups Monterey Jack cheese shredded
- ¼ cup melted butter
- 2 teaspoons Italian seasoning
Instructions
- Preheat the oven to 375F.
- Line a baking sheet with parchment paper or aluminum foil. If you use foil, spray it with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, hot sauce, and ranch dressing. Mix until all the chicken is evenly coated. You can also mix the ranch and hot sauce in a separate bowl and then pour over the chicken if you feel like it won’t mix well.
- If they are not already done, slice the slider rolls in half into tops and bottoms. Place the bottoms on the baking sheet.
- Evenly divide the chicken mixture onto the slider bottoms. Spread to the edges of each of the buns.
- Top with the shredded cheese and add the top of the slider buns.
- In a small bowl, mix the melted butter and Italian seasoning. Brush over the tops of the slider buns.
- Cover with foil and bake for 15 minutes or until the cheese is melted and the chicken is hot and bubbly.
- Uncover and bake for another 3-5 minutes until the tops get a slightly golden brown.
- Remove and let cool for 2-3 minutes. Serve hot!
Notes
- Mix hot sauce and ranch together before adding to chicken. That way the sauce is completely combined and evenly coats everything.
- Pull slider buns apart before assembling. This makes serving easier and prevents tearing hot, messy sliders apart later. You won’t have to cut them and you get that pretty cheese pull!
- Spray foil with nonstick spray or use parchment paper. The cheese can stick.
- Spread buffalo chicken to the edges of each bun. This ensures every bite has filling, not just the middle.
- Cover while baking first to melt the cheese, then uncover to brown the tops.
- Let sliders cool 2-3 minutes before serving. The filling is extremely hot straight from the oven.
- Serve with extra ranch or blue cheese dressing on the side for dipping.
Nutrition
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