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These buffalo chicken sliders on Hawaiian rolls are one of those recipes that disappears within the first ten minutes at every party I bring them to.
I have been making these for Michigan State football tailgates for years. They travel well, they feed a crowd, and someone always asks me for the recipe before we even leave the parking lot. Game day, potlucks, tailgates. This is the one I keep coming back to.
What makes this version different from the dozens of other recipes out there is the cheese. Instead of the usual cheddar, I use a combination of shredded mozzarella and blue cheese crumbles. The mozzarella melts and gives you that satisfying cheese pull when you pull the sliders apart. The blue cheese adds the tangy contrast that makes buffalo chicken so good in the first place. I also mix ranch seasoning directly into the chicken filling, not only in the butter glaze on top, which means every bite is seasoned all the way through.
My Buffalo Chicken Dip is another one I make for game day every single year. My Buffalo Chicken Pinwheels are another easy option that travels equally well.
Key Ingredients
- King’s Hawaiian sweet rolls are what make these sliders work the way they do. The slight sweetness works with the heat of the buffalo sauce in a way plain dinner rolls do not. Use a 12-count connected sheet and slice the whole thing in half horizontally before you separate any individual rolls. Keeping them attached makes assembly clean and even.
- Buffalo wing sauce is not the same as straight hot sauce, and that matters here. Bottled wing sauce already has the right balance of heat and butter built in. Straight hot sauce is too sharp and one-dimensional once it bakes into the chicken. Sweet Baby Ray’s buffalo wing sauce is what I tested with and what I recommend. Stick with it.
- Ranch seasoning mix is divided between the filling and the butter glaze. The brand makes a difference here. Ranch seasoning varies significantly by brand in saltiness and texture, which affects how well the glaze mixes and how it tastes. Hidden Valley is what I tested. If you use a different brand, taste the glaze before you brush it on.
- Shredded mozzarella goes on first, right on top of the chicken filling. It melts evenly and creates that cheese pull when you cut and serve. An even layer all the way to the edges means every slider gets an equal amount.
- Blue cheese crumbles go on top of the mozzarella. None of the other top-ranking buffalo chicken slider recipes use blue cheese. They all stick with cheddar or Monterey jack. Blue cheese brings the same tangy, creamy contrast you get when you dip a buffalo wing, and it works in a way milder cheeses do not. For a milder option, gorgonzola or goat cheese crumbles work as a swap.
How to Make Buffalo Chicken Sliders
Step 1: Prep the pan and rolls. Preheat your oven to 350°F and line a rimmed 9×13-inch baking sheet with foil. I use a long serrated knife to slice the connected sheet of Hawaiian rolls in half horizontally, keeping them all attached. Place the bottom half on the prepared baking sheet and set the tops aside.
Step 2: Make the filling. In a medium bowl, mix the shredded chicken with 3/4 cup buffalo wing sauce and 1 tablespoon of the ranch seasoning mix. I stir until every piece of chicken is evenly coated.
Step 3: Spread the filling. Spread the chicken mixture in an even layer over the bottom half of the rolls, edge to edge. I take my time on this step so every slider gets the same amount of filling.
Step 4: Add the cheese. I scatter 1 cup shredded mozzarella evenly over the chicken first, then add 1/2 cup blue cheese crumbles on top. Get both cheeses all the way to the edges.
Step 5: Close and press. Place the top half of the rolls back over the filling and press down gently. I give it a firm but light press to help everything hold together through the bake.
Step 6: First bake covered. Cover the sliders with aluminum foil and bake for 10 minutes. While they bake, I stir together 3 tablespoons melted butter and the remaining 1 tablespoon ranch seasoning mix until smooth.
Step 7: Glaze and finish. Remove the sliders from the oven and discard the foil. I brush the ranch butter glaze generously over every inch of the tops, then return them to the oven uncovered for 10 to 12 minutes, until the tops are golden brown and the cheese is fully melted.
Step 8: Rest, then serve. Let the sliders rest 3 to 4 minutes before cutting or everything slides out. I use a sharp knife to cut between the rolls and serve warm.
Storage
Store leftover sliders in an airtight container in the refrigerator for up to 2 days. These are best served warm, so reheat them in the oven covered with foil until heated through. The foil keeps the tops from drying out.
Frequently Asked Questions
The chicken filling can be mixed and stored in an airtight container in the refrigerator up to a day ahead. When you are ready to serve, assemble the sliders on the rolls and bake as directed.
King’s Hawaiian sweet rolls in a 12-count connected sheet are what I use and recommend. The slight sweetness works really well against the spicy buffalo filling, and keeping them in the connected sheet makes assembly easy and even. Use a long serrated knife to slice the whole sheet in half before you separate any individual rolls.
King’s Hawaiian sweet rolls in a 12-count connected sheet are what I use and recommend. The slight sweetness works really well against the spicy buffalo filling, and keeping them in the connected sheet makes assembly easy and even. Use a long serrated knife to slice the whole sheet in half before you separate any individual rolls.
Yes. If blue cheese is not your preference, gorgonzola or goat cheese crumbles work as a swap for a milder flavor. You can also leave the second cheese out entirely and double the mozzarella. The sliders will be less complex in flavor but still very good.
Use bottled buffalo wing sauce, not straight hot sauce. Wing sauce already has the right balance of heat and butter built in. Straight hot sauce is too sharp on its own and does not taste like buffalo chicken when it bakes.
Celery sticks, carrot sticks, and a bowl of ranch or blue cheese dressing for dipping alongside the sliders is my go-to setup. For a party spread, put them out with chips and dip and let people graze. They also work as a main for an easy weeknight dinner with a simple salad on the side.
More Slider Recipes You’ll Love
Buffalo Chicken Sliders Recipe
Ingredients
- 12 ounce (12 count) package Hawaiian sweet rolls King’s Hawaiian brand used
- 3 cups finely shredded cooked chicken from a 2½-3 pound rotisserie chicken
- ¾ cup buffalo wing sauce Sweet Baby Ray’s brand used
- 2 tablespoons ranch seasoning mix divided (1 tablespoon in the chicken mixture and 1 tablespoon for the melted butter – Hidden Valley brand used)
- 1 cup shredded mozzarella cheese
- ½ cup blue cheese crumbles
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F. Line a small 9×13-inch rimmed baking sheet with aluminum foil and set aside.
- Slice the sheet of Hawaiian sweet rolls in half horizontally, being careful not to separate them. Place the bottom half of the rolls in the center of the prepared baking sheet. Set the top half to the side.12 ounce (12 count) package Hawaiian sweet rolls
- Stir together the chicken, buffalo wing sauce, and 1 tablespoon of the ranch seasoning mix until well combined.3 cups finely shredded cooked chicken, ¾ cup buffalo wing sauce, 1 tablespoons ranch seasoning mix
- Spread the chicken mixture evenly over the bottom layer of rolls.
- Top the chicken with the shredded mozzarella cheese, followed by the blue cheese crumbles. Be sure to evenly distribute the cheese over the chicken layer.1 cup shredded mozzarella cheese, ½ cup blue cheese crumbles
- Place the reserved Hawaiian sweet roll tops onto the sliders and press down gently to secure.
- Cover the buffalo chicken sliders with aluminum foil and bake for 10 minutes.
- While the sliders are baking, stir together the melted butter and remaining 1 tablespoon ranch seasoning mix until well combined.1 tablespoons ranch seasoning mix
- Remove the sliders from the oven and discard the aluminum foil. Brush the top of the sliders with the butter mixture and return to the oven uncovered for an additional 10-12 minutes or until the tops are golden brown and the cheese is melted.3 tablespoons unsalted butter
- Remove from the oven and allow the sliders to rest for 3-4 minutes before cutting and serving.
Jenn’s Notes
Leftover sliders can be stored in an airtight container in the refrigerator for up to 2 days. Since these taste best warm, pop them back in the oven covered with foil to reheat until warmed through, the foil helps prevent the tops from drying out.
Tips:
- For the best results, reach for your go-to brand of bottled buffalo wing sauce rather than plain hot sauce.
- To keep things simple, grab a large 2½–3 pound rotisserie chicken. If you prefer, two large boneless, skinless chicken breasts that have been cooked and shredded work just as well.
- If you’d like a more subtle flavor, feel free to swap the blue cheese for gorgonzola or goat cheese crumbles instead.
