Save
I got a little bored with those sauce-soaked buffalo wings that always wreck the snacks table, so I started tweaking the flavors into a slider you can actually eat while hanging out. Lots of (delicious) practice runs later, this is our top pick whenever friends come over. All that buffalo taste, but way less mess and you can eat them while high-fiving somebody.
The first Super Bowl I made these for, nobody even took photos before they vanished. Now, people ask for them at any event, game day or not.
Must-Have Ingredients
- Hawaiian rolls: Just keep the batch stuck together
- Shredded rotisserie chicken: Makes things simple
- Buffalo sauce: Frank's is my pick
- Fresh mozzarella: Don't use pre-shredded!
- Butter: Gotta use the real deal
- Local honey: The flavor ninja
- Ranch dressing: It chills out the spice
- Fresh garlic: So worth the little extra work
- Italian seasoning: You'll use it on top
Save
Want the play-by-play for how I make these little showstoppers?
Epic Buffalo Layers
- Butter Topping:
- Stir up some garlic, melted butter, and Italian herbs and spread all that goodness over the roll tops. You’ll want it everywhere, trust me. Wrap your pan tight in foil so the melty stuff stays in place.
- Cheese Blanket:
- Pile on sliced mozzarella—more is better here. You want gooey bits in every bite, so don't go light.
- Buffalo Chicken Mixture:
- Shred your chicken super tiny (I go wild with two forks), then stir in buffalo sauce, ranch, and a good honey squeeze. The honey is the sneaky bit that everyone loves but can’t name.
- Roll Setup:
- With the rolls still all together, carefully slice across, making a top and a bottom. Set the bottoms in your pan—no need to break them apart now, that’s the trick.
My first batch was so fiery nobody could taste anything afterwards. Learned quick—getting that flavor balance dialed in is key.
Perfect for Parties
They’re best when the cheese is oozy and the tops go golden. Wait to slice until right before serving, so they stay neat. I set out ranch and buffalo sauce on the side for dipping. Sometimes, I do a second tray and keep it warm in the oven on low, because they vanish fast.
Mix It Up
I’ve gotten creative with these. Swapped mozzarella for blue cheese when trying to impress, and tossed bacon bits on top just because. For my kid, I swap the buffalo for barbecue sauce so it’s mild. If I’ve got a bunch of people, I’ll do a spicy batch and a not-spicy tray—just remember to let folks know which is which!
Keeping Them Awesome
Want to prep ahead? Go for it—just assemble and stash in the fridge wrapped tight, but don’t bake until you’re about to serve. If you have some leftovers (which is rare), wrap them up and use the oven to reheat so they don’t end up soggy. Skip the microwave.
Save
What’s cool about these? They’re like grown-up buffalo wings you can pick up and actually eat cleanly. Feed a ton of people without any mess. Sometimes, the best crowd food is what lets friends keep their eyes on the game and their hands out of the sauce.
Recipe FAQs
- → Why pick rotisserie chicken?
- It's convenient and already comes juicy and packed with flavor.
- → Why not use bagged shredded cheese?
- Freshly grated melts smoother because it doesn’t have those powdery additives.
- → Can these be prepped early?
- They’re best fresh from the oven but hold up in the fridge for 2 days.
- → How much heat should I expect?
- You control the spice—less sauce keeps it milder.
- → Is freezing a good idea?
- Not really, as the bread might not bounce back well after thawing.