So when I was planning out Super Bowl week, I got the idea to make some sliders. I then decided to take my favorite wings and turn them into slider form. I have never been big on the whole wing thing, but love the “boneless wings” at Wingers Bar and Grill. There these wings are known as “Sticky Fingers“. I have shared a recipe before for a homemade version, but thought a slider would be fun.
So from that idea, I settle on a shredded chicken slider made with my homemade version of Winger’s wing sauce. The sticky fingers are also served with ranch dressing and celery. So I decided to include a slaw made with those two ingredients. By all means if your prefer blue cheese dressing, feel free to use that instead!
I also toasted the rolls. It kept the rolls from getting soggy and also added an extra “crunch” factor to the sandwich! I used the split top potato rolls from Walmart and thought they worked perfectly!
Now Winger’s sauce it quite sweet. If you don’t want it as sweet, just begin with half the amount of sugar and then adjust accordingly to fit the level you desire.
I must say, I was very pleased with how they turned out. My oldest son said I nailed it on getting the flavors into a sandwich and told me they were “fabulous”!
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Buffalo Chicken Sliders with Ranch Slaw
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup water
- 6 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce… no other sauce will taste as good)
- 1 1/2 cup brown sugar (use less if you want it more on the hot side)
- 1/4 cup water
- 5 1/2 cups coleslaw mix
- 2 stalks of celery, cut into thin slices
- 1/3 cup ranch dressing
- 3 Tbsp mayonnaise
- 2 tsp sugar
- 1/4 tsp lemon juice
- 16 slider size buns or rolls
- butter
Instructions
- Place chicken in a slow cooker with the 1/2 cup water and cook for 6-8 hours until fully cooked.
- Remove chicken from the slow cooker and shred.
- Remove liquid from slow cook and return chicken back to the slow cooker.
- In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
- Add the sauce to the chicken in the slow cooker and stir to combine.
- Place coleslaw mix and celery together in a large bowl.
- In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
- Split open rolls and butter each half and place on a baking sheet.
- Preheat oven to broil. Broil rolls until toasted.
- Serve each roll topped with some of the chicken mixture and some of the slaw.
16 comments
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These are awesome!! I made them last night for dinner and my husband and I loved them. I’ll definitely make them again!
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Those buffalo chicken sliders are looking good!
[…] captured them on film. But, as always, I would like to share the recipe with you. You can find it here. I also added some red pepper flakes, a few dashes of tabasco and some spicy chicken seasoning […]
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oops – didn’t mean to double post!
Am bringing these to the neighborhood Super Bowl party – they are delicious! My only question – is 1 and 1/2 cups of brown sugar a typo? The sauce was really sweet, I added more Frank’s Hot Sauce and all is well now. Going to offer some blue cheese crumbles on the side. Thanks for the inspiration!
★★★★★
I am in the middle of making these for the neighborhood Super Bowl party, is 1 1/2 cups of sugar a typo? The sauce is so sweet – I added more Frank’s to counterbalance and it is good now. Can’t wait to serve them. I’m going to offer some blue cheese crumbles on the side. Thanks for the recipe!
★★★★★
LOVE these recipes as my crock pot does most of the work 🙂 We tailgate A LOT so these would be perfect to make in our motor home too! Thanks for sharing!
★★★★★
Love finding new slow cooker recipes … this sounds great! Thanks!
This sounds delicious. I love the added bonus of the cool and creamy slaw on top.
Kristin
This sounds delicious. I love the added bonus of the cool and creamy slaw on top.
Kristin
Sounds fantastic! Can’t wait to try them!
Sounds fantastic! Can’t wait to try them!