If you’re craving a bold, crowd-pleasing snack with a kick, this Spicy Buffalo Chicken Sliders Recipe is absolutely where you want to be. I discovered this gem when I was searching for the perfect game day treat that’s both messy and utterly delicious. These little sliders pack just the right amount of heat balanced with juicy chicken and soft buns that’ll have you coming back for more. Trust me, once you try this recipe, it’s going to become your go-to party favorite.
Why You’ll Love This Recipe
- Bold Flavor Explosion: The spicy buffalo sauce combined with tender shredded chicken hits all the right notes for heat and tang.
- Perfectly Petite: These sliders are bite-sized, which means they’re ideal for parties and easy snacking without the mess of a full-sized sandwich.
- Simple Ingredients: You probably already have most of them in your kitchen, making this an easy-to-pull-together recipe any time cravings strike.
- Crowd-Pleaser Guaranteed: I make these when friends come over, and they always disappear fast – a real test of their deliciousness!
Ingredients You’ll Need
The ingredients in this Spicy Buffalo Chicken Sliders Recipe come together beautifully to create a flavorful filling that’s juicy and spicy alongside soft slider buns. When shopping, look for good-quality chicken thighs for juiciness and a hot sauce that suits your preferred level of heat.
- Boneless chicken thighs: I prefer thighs for their flavor and moisture; chicken breasts tend to dry out.
- Franks RedHot or similar buffalo sauce: Classic wing sauce works perfectly for that signature buffalo tang and heat.
- Butter: It mellows the spice and adds richness to the sauce.
- Slider buns: Soft, slightly sweet buns balance the spicy chicken without overpowering it.
- Celery sticks: For a crisp, refreshing crunch that cuts through the heat.
- Blue cheese or ranch dressing: Optional, but it’s the perfect cool contrast.
- Salt and pepper: To season the chicken as you cook.
Variations
One of my favorite things about this Spicy Buffalo Chicken Sliders Recipe is how easy it is to customize it to fit different tastes or dietary needs. Feel free to make it your own.
- Use grilled chicken: When I’m short on time, grilled chicken breasts sliced thin make a tasty shortcut.
- Swap for turkey or tofu: For a twist, ground turkey or crispy fried tofu tossed in buffalo sauce work really well.
- Make it vegan: Use plant-based “chicken” and vegan wing sauce.
- Change the heat level: Add honey or maple syrup to tone down the heat if you’re cooking for kids or spice-sensitive friends.
How to Make Spicy Buffalo Chicken Sliders Recipe
Step 1: Cook and Shred the Chicken
The magic starts with tender, shredded chicken. I love to bake the chicken thighs with a little salt, pepper, and olive oil until they’re golden with crispy edges — about 20-25 minutes at 400°F (200°C). Then, let them cool a bit before using two forks to shred. This tenderness is the foundation of your spicy buffalo goodness, so don’t rush!
Step 2: Toss the Chicken in Buffalo Sauce
Next, melt some butter and mix it with your favorite buffalo sauce. This combo keeps the chicken juicy while packing in flavor. Toss the shredded chicken well, so every bite delivers that spicy, buttery punch you crave. It’s the best part — watching that sauce coat the chicken perfectly.
Step 3: Toast the Slider Buns
Nothing beats a perfectly toasted bun! Heat a skillet or toaster oven just until the buns get a slight crisp and warm through. This adds a little texture and stops the buns from getting soggy under all that saucy chicken, a simple step I always recommend.
Step 4: Assemble Your Sliders
Now, pile on that buffalo chicken onto each toasted bun bottom. Add a couple thin celery slices for a crunch contrast and drizzle blue cheese or ranch dressing — or both if you’re feeling decadent! Finish with the top bun, and there you have it: sliders that are spicy, creamy, crunchy, and downright addictive.
Pro Tips for Making Spicy Buffalo Chicken Sliders Recipe
- Use Thighs for Juiciness: I used to cook with breasts only, but switching to thighs made the chicken moist and way more flavorful.
- Don’t Skip Toasting the Buns: Toasting takes a minute but really keeps the sliders from getting soggy under all that saucy chicken.
- Coat the Chicken Thoroughly: Toss the chicken in buffalo sauce while it’s still warm so it absorbs the flavor better.
- Add Crunch: I always add celery or pickles for texture — it’s a small step that big-time upgrades the slider experience.
How to Serve Spicy Buffalo Chicken Sliders Recipe
Garnishes
I love topping mine with a little extra drizzle of buffalo sauce, a sprinkle of chopped fresh parsley or green onions, and sometimes some crumbled blue cheese if I’m feeling fancy. These simple touches make the sliders look as good as they taste.
Side Dishes
Pair these sliders with crispy sweet potato fries, a crunchy coleslaw, or even a classic cucumber salad. One of my favorite combos is celery sticks with ranch dip — it’s like a mini buffalo chicken wing platter in slider form!
Creative Ways to Present
I’ve served these sliders on a wooden board lined with parchment paper for casual get-togethers, and for game day, I like stacking them on tiered stands to make a fun “buffalo chicken tower.” It’s a great conversation starter and looks super appetizing.
Make Ahead and Storage
Storing Leftovers
I usually store leftover spicy buffalo chicken separately from the buns in airtight containers in the fridge. This helps keep the buns from getting soggy. The chicken stays great for up to 3 days, and I just toast fresh buns when I’m ready for more sliders.
Freezing
If you want to prep ahead, you can freeze the cooked buffalo chicken in portions and thaw it overnight in the fridge. I don’t recommend freezing assembled sliders because the buns get soggy, but freezing the chicken means you can whip up fresh sliders quickly anytime.
Reheating
To reheat leftover chicken, I warm it gently in a skillet over medium heat, adding a splash of water to keep it moist. Toast fresh buns in the oven or toaster, then assemble just before serving. This keeps everything fresh and tasty!
FAQs
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Can I make this Spicy Buffalo Chicken Sliders Recipe ahead of time?
Yes! You can cook and shred the chicken up to 2 days ahead and keep it in the fridge. Store the buffalo sauce separately and toss them together just before serving to keep everything fresh and flavorful.
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What if I don’t like blue cheese?
No worries! Ranch dressing is a perfect alternative to add a cool, creamy element without the strong flavor of blue cheese. Or simply enjoy the sliders as is—they’re delicious either way.
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How spicy is this recipe?
It’s got a nice medium heat thanks to classic buffalo sauce, but you can easily adjust the spiciness by adding more or less sauce, or by mixing the buffalo sauce with a bit of butter or honey to tone down the heat.
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Can I use pre-cooked or leftover chicken?
Absolutely! Using pre-cooked or leftover chicken is a great time saver, and the sauce will bring plenty of flavor to transform it into these irresistible sliders.
Final Thoughts
Honestly, I absolutely love how this Spicy Buffalo Chicken Sliders Recipe turns out every single time. It’s a perfect mix of spicy, tangy, and comforting—all wrapped up in a soft little bun. Whether you’re hosting a party, meal prepping for the week, or just craving a satisfying snack, you’ll enjoy how easy and delicious this comes together. Give it a try and I promise you’ll have people asking for the recipe—just like I do from my friends!
Print
Spicy Buffalo Chicken Sliders Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 buns
- Category: Snack
- Method: Steaming
- Cuisine: Korean
Description
These Korean Chicken Steamed Bao Buns are soft, fluffy, and filled with a flavorful, sticky gochujang chicken mixture. The homemade bao dough is steamed or pan-fried to perfection and then topped with chili oil, toasted sesame seeds, fresh scallions, and cilantro for a delightful and vibrant Asian-inspired snack or meal.
Ingredients
Bun Dough
- 350g plain flour
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1.5 tablespoons neutral sunflower oil
- 180g lukewarm water
Chicken Filling
- 1lb / 500g boneless, skinless free-range chicken thighs
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 garlic cloves, crushed
- 1 tablespoon grated ginger (or ginger paste)
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons honey (or sweet chili jam)
To Serve
- 1 tablespoon chili oil
- 1 tablespoon toasted sesame seeds
- 2 scallions (spring onions), finely sliced
- A handful of fresh cilantro (coriander)
Instructions
- Prepare the Chicken: Preheat your oven to 480°F (250°C) fan bake and line a tray with parchment paper. Arrange the chicken thighs on the tray, season with salt, freshly ground pepper, and drizzle with olive oil. Roast until charred and golden, then let cool slightly. Shred or chop the cooked chicken using two forks.
- Make the Gochujang Sauce and Coat Chicken: In a large bowl, combine 2 tablespoons gochujang paste, 2 tablespoons soy sauce, 3 tablespoons honey or sweet chili jam, 1 tablespoon rice vinegar, crushed garlic, and grated ginger. Mix well, add the shredded chicken, and toss until well coated.
- Prepare the Dough (Using Stand Mixer): In the mixer’s bowl, combine 350g plain flour, 2 teaspoons baking powder, 2 teaspoons instant yeast, 2 teaspoons salt, 1.5 tablespoons sunflower oil, and 180g lukewarm water. Knead with the dough hook at medium speed for about six minutes until the dough feels soft, supple, and not sticky.
- Prepare the Dough (By Hand): Combine the flour, baking powder, yeast, and salt in a large bowl. Stir then add oil and water. Mix until a shaggy dough forms, then turn onto a floured surface and knead for about seven minutes until smooth and supple but not sticky.
- Form Buns: Roll the dough into a long sausage shape and cut into 12 equal pieces. Keep unused pieces covered with a clean tea towel to prevent drying. Shape each piece into a ball, flatten to a circle, then roll out to about 4 inches (10cm) diameter with thinner edges.
- Fill and Seal Buns: Place a heaped teaspoon of chicken filling in the center of each dough circle. Start pleating from the edge farthest from you, folding small sections of dough back on themselves, rotating the bun until sealed at the top. Pinch and twist to secure.
- Rest Buns: Place formed buns into a lined steamer basket (or parchment-lined plate if pan-frying). Let them rest and puff up for about 30 minutes; timing may vary depending on kitchen temperature.
- Cook the Buns: For steaming, place the steamer basket over boiling water, cover, and steam the buns for 10 minutes. For pan-frying, heat oil in a large non-stick pan across medium-high heat, add buns and fry until the bottoms are golden. Pour in water to reach one-third the height of buns, cover with a lid, and steam for 10 minutes.
- Garnish and Serve: Serve buns warm from the steamer basket or a platter if pan-fried. Drizzle with chili oil, sprinkle toasted sesame seeds, chopped scallions, and fresh cilantro. Enjoy immediately.
Notes
- On Pleating the Dough: Pleating may seem tricky at first but becomes easier with practice. The dough sticks to itself for easy sealing. Appearance doesn’t have to be perfect for great taste.
- Storage: Cooked buns freeze well. Freeze them individually on a baking paper-lined tray for about 30 minutes until solid, then transfer to zip-lock bags. Re-steam from frozen for 10 minutes before serving.
- Ingredient Variations: Feel free to swap chicken filling with pulled pork, leftover roast meats, roasted or stir-fried vegetables, or even leftover curry such as butter chicken or chicken saag.
- Serving Suggestions: Serve with a fresh smacked cucumber salad and extra chili oil for dipping.
- Pro Tip for Steamer Liner: Create a perforated liner by folding baking paper and cutting slits on the folded edge before unfolding to allow steam circulation.
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
