There’s something irresistible about the combo of spicy, tangy heat nestled between pillowy slider buns. These Buffalo Boneless Hot Wings Sliders are a fiery flavor bomb packed into a bite-sized bun, with crispy chicken pieces coated in buttery buffalo sauce, cooled by a dollop of creamy ranch or blue cheese dressing. Whether it’s game day, a weekend gathering, or just a craving that won’t quit—trust me, these sliders are a total game-changer.

Behind the Recipe

This recipe was born out of necessity. One Super Bowl Sunday, I wanted wings but also wanted something handheld and party-friendly. Enter: the slider. By swapping bones for bite-sized fillets and buns for messy fingers, I stumbled into a crowd-pleasing masterpiece. It quickly became my go-to for everything from backyard BBQs to lazy Sunday cravings.

Recipe Origin or Trivia

Buffalo wings hail from Anchor Bar in Buffalo, New York, dating back to 1964. What began as a spontaneous bar snack has become a spicy, tangy icon. Over time, the sauce migrated from wings to wraps, pizzas, and now, sliders. The boneless version took off as a less messy, quicker-cooking alternative, and today, it’s a favorite for folks who want that bold buffalo punch in every bite—without the napkins.

Why You’ll Love Buffalo Boneless Hot Wings Sliders

These sliders aren’t just flavorful—they’re full of personality and convenience:

Versatile: Serve them as appetizers, mains, or party snacks with endless toppings.

Budget-Friendly: Uses boneless chicken breast or thighs—affordable and easy to prep.

Quick and Easy: Bread, fry, toss, and assemble—dinner in under an hour.

Customizable: Add coleslaw, pickles, cheese, or spice to suit your mood.

Crowd-Pleasing: Bold flavors, creamy cool-down, soft buns—everyone loves them.

Make-Ahead Friendly: Chicken can be prepped and breaded ahead of time.

Great for Leftovers: Reheat and reassemble or toss into wraps and salads.

Chef’s Pro Tips for Perfect Results

Make these sliders truly unforgettable with these insider tricks:

Double-dip the chicken in flour and buttermilk for an extra-crispy crust.
Let the breaded chicken rest before frying to help the coating stick better.
Use a mix of butter and hot sauce for classic buffalo balance—heat and richness.

Toast the buns lightly before assembling for extra flavor and texture.
Don’t skip the ranch or blue cheese—cool contrast is key.

Kitchen Tools You’ll Need

A few simple tools will make this recipe a breeze:

Mixing Bowls: For dredging, coating, and tossing the chicken.

Tongs: Essential for safe frying and flipping.

Heavy-Bottomed Skillet or Deep Fryer: For golden, crispy results.

Wire Rack: To drain excess oil while keeping the chicken crisp.

Small Saucepan: For warming and mixing the buffalo sauce.

Toaster or Oven: To lightly toast slider buns for texture.

Ingredients in Buffalo Boneless Hot Wings Sliders

Each component in this recipe brings heat, texture, and mouthwatering contrast.

Boneless Chicken Breasts or Thighs: 1.5 pounds, cut into slider-sized chunks – juicy and perfect for frying.
All-Purpose Flour: 1 cup – forms the base of the crispy coating.

Buttermilk: 1 cup – tenderizes and helps the coating stick.
Garlic Powder: 1 teaspoon – adds savory depth to the breading.
Paprika: 1 teaspoon – adds color and mild smoky flavor.

Salt: 1 teaspoon – essential for seasoning.
Black Pepper: ½ teaspoon – adds a gentle kick.
Oil for Frying: Enough for shallow or deep frying – makes it golden and crisp.

Hot Sauce (like Frank’s RedHot): ½ cup – the bold, tangy base of the buffalo flavor.
Unsalted Butter: 4 tablespoons – mellows the heat and adds richness.
Slider Buns: 12 small buns – soft and sturdy enough to hold it all together.

Ranch or Blue Cheese Dressing: ½ cup – creamy, cooling contrast to the heat.
Pickles or Coleslaw (optional): For extra crunch and tang.
Fresh Parsley or Green Onions (chopped): For garnish and freshness.

Ingredient Substitutions

Missing something? No worries—here’s how to adapt:

Boneless Chicken: Try tofu or cauliflower for a vegetarian twist.

Buttermilk: Use milk + a splash of vinegar or lemon juice.

Hot Sauce: Any vinegar-based hot sauce works in a pinch.

Ranch Dressing: Swap with Greek yogurt and herbs for a lighter option.

Slider Buns: Use mini brioche rolls, dinner rolls, or even Hawaiian rolls.

Ingredient Spotlight

Buffalo Sauce: A combo of hot sauce and butter that walks the line between heat and indulgence. It’s bold, tangy, and utterly addictive.

Boneless Chicken: Quick-cooking and mess-free, it’s the ideal base for crisping and soaking up all that saucy goodness.

Instructions for Making Buffalo Boneless Hot Wings Sliders

Ready to spice up your meal? Let’s build these bad boys step by step:

Preheat Your Equipment:
Heat oil in a deep skillet or fryer to 350°F (175°C). Line a tray with a wire rack for draining.
Combine Ingredients:
In one bowl, mix flour with garlic powder, paprika, salt, and pepper. In another, pour the buttermilk.
Prepare Your Cooking Vessel:
Set up your frying station—flour bowl, buttermilk bowl, wire rack, and hot oil.

Assemble the Dish:
Dip chicken chunks in flour, then buttermilk, then back into the flour. Let rest for 10 minutes.
Cook to Perfection:
Fry chicken pieces in batches for 4–5 minutes or until golden and cooked through. Transfer to wire rack.
Finishing Touches:
Melt butter in a saucepan and stir in hot sauce to make buffalo sauce. Toss hot chicken in the sauce until fully coated.
Serve and Enjoy:
Place sauced chicken onto toasted slider buns. Add ranch or blue cheese, plus optional toppings. Serve immediately and dig in!

Texture & Flavor Secrets

These sliders are all about contrast: crispy chicken meets soft bun, fiery sauce cooled by creamy dressing, and optional tangy crunch from pickles or slaw. The chicken’s juicy center, spicy exterior, and buttery glaze create an explosion of bold, crave-worthy flavor.

Cooking Tips & Tricks

You’ve got this! Here are some extra confidence-boosters:

Chill breaded chicken for 15 minutes before frying for a better crust.
Add cayenne to the flour for extra heat.
Toast the buns with garlic butter for a flavor punch.

What to Avoid

Here are some mistakes to dodge on your slider mission:

Overcrowding the pan: This lowers oil temp and makes chicken greasy.
Skipping the rest time after breading: Leads to patchy coating.

Not drying chicken before dredging: Prevents proper crisping.

Nutrition Facts

Servings: 12 sliders
Calories per serving: 330

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

Want to prep ahead? Bread the chicken and refrigerate for up to 6 hours before frying. Fried chicken can be reheated in a 375°F oven for 10 minutes to revive crispness. Assembled sliders are best fresh but leftovers can be stored (unassembled) in airtight containers for 3 days.

How to Serve Buffalo Boneless Hot Wings Sliders

Perfect for parties, tailgates, or casual dinners. Serve with crunchy fries, celery sticks, or a simple salad. Add a cold lemonade or creamy milkshake for the ultimate balance.

Creative Leftover Transformations

Leftover chicken? Don’t let it go to waste:

Chop and toss in a buffalo chicken salad.
Load into a wrap with lettuce and ranch.

Stir into mac and cheese for a spicy twist.

Additional Tips

Make them even more mouthwatering:

Drizzle with honey for sweet-heat magic.

Use brioche slider buns for buttery richness.
Top with crumbled blue cheese for funk and flavor.

Make It a Showstopper

Presentation is everything when you’re serving sliders:

Stack on a platter with toothpicks for easy grabbing.
Sprinkle with chopped herbs for color contrast.
Serve with dipping sauces in mini ramekins.

Variations to Try

Keep the inspiration flowing with these fun spins:

Buffalo Chicken Caesar Sliders: Swap dressing for Caesar and add shaved parmesan.
BBQ Hot Wing Sliders: Use BBQ sauce instead of buffalo.

Buffalo Chicken and Waffle Sliders: Use mini waffles instead of buns.
Buffalo Ranch Slaw Sliders: Add creamy slaw right on top for crunch.
Extra Hot Sliders: Add habanero or ghost pepper sauce for serious heat lovers.

FAQ’s

Q1: Can I bake the chicken instead of frying?

Yes. Bake at 425°F for 20–25 minutes until crispy and fully cooked.

Q2: Can I make these gluten-free?

Absolutely. Use a gluten-free flour blend and certified GF buns.

Q3: What hot sauce works best?

Frank’s RedHot is classic, but use your favorite vinegar-based hot sauce.

Q4: How spicy are these?

Medium heat. You can increase or decrease the hot sauce to adjust.

Q5: Can I use pre-cooked chicken?

Yes, but it won’t be as crispy. Try air frying breaded pieces instead.

Q6: What sides go well with these?

Fries, potato salad, coleslaw, celery sticks, or even sweet potato chips.

Q7: How do I keep them warm for a party?

Keep in a 200°F oven loosely covered with foil until serving.

Q8: Can I use chicken tenders?

Yes, just cut them down to slider size before cooking.

Q9: Can I freeze them?

The cooked chicken freezes well. Reheat in oven for best texture.

Q10: What’s the best cheese for these sliders?

Blue cheese or provolone melts beautifully and adds flavor depth.

Conclusion

Buffalo Boneless Hot Wings Sliders are everything you love about wings—without the mess. Crispy, saucy, juicy, and loaded with bold flavor, they’re the kind of snack that turns into the main event. Whether it’s game day or just a spicy craving calling your name, these sliders hit the spot every time.