Buffalo Hen Slider Recipe

Buffalo hen sliders are tailgate gold, and this riff upgrades the same old shredded breast with smoky, char‑kissed thighs. As soon as chopped or shredded, the meat is folded right into a buttery buffalo glaze sweetened by a discreet ribbon of honey — simply sufficient to melt the cayenne kick whereas serving to the sauce cling to each chunk. 

Each fiery mouthful wants a cooling counterpunch, so pile the hen onto pillowy Hawaiian rolls and crown it with a tangy blue cheese slaw. Shredded inexperienced cabbage and dill pickles mingle with crumbles of funky cheese, mayo, and a splash of dill‑pickle brine, making a creamy crunch that echoes traditional wing plate flavors but stays sturdy in a single day. We stored these sliders simple however if you wish to take them to the following degree, brush every roll with melted butter spiked with extra scorching sauce and one other whisper of honey; ten minutes in a foil‑lined pan units the flavors and glosses the tops. 

The great thing about these sliders is their make‑forward friendliness. Tote them to your potluck or parking zone social gathering in the identical disposable pan — no additional dishes— and watch them vanish earlier than kickoff. Deliver additional napkins and icy drinks for optimum cheers all recreation lengthy.

What’s one of the best ways to move these sliders?

Maintain the candy, fluffy Hawaiian rolls caught collectively — don’t separate them. With a protracted serrated knife, slice straight throughout the center to create one big slab. Construct the sliders on this backside slab with the buffalo hen on the underside and the blue cheese slaw on high. Change the highest slab. Wrap the complete slab tightly in foil. On the tailgate, rewarm till steamy, then tug every roll alongside its pure seams for easy, pull‑aside crowd service.

The fundamentals of cabbage slaw

This recipe opts for a preshredded cabbage slaw combine sometimes discovered bagged within the produce part of your grocery retailer. If you wish to skip the bag and shred your individual crunchy slaw combine, quarter a medium inexperienced cabbage and slice it with a knife, mandoline, or meals processor disk. Add one cup grated carrot for sweetness, half a crimson onion sliced paper‑skinny for chunk, and a handful of minced dill or parsley. 

Notes from the Meals & Wine Take a look at Kitchen 

• This can be a smart way to make use of leftover hen. You’ll want about three cups. 
• Greek yogurt or bitter cream are simple substitutes for the mayonnaise. 

This recipe was developed by Laura Kanya; the textual content was written by Breana Killeen.