Sheet Pan
Buffalo Chicken Sliders

Awesome sandwich meets chicken wings in this spicy mash-up. Instead of fried wings, roasted chicken thighs are drenched in tangy buffalo sauce and piled high on slider buns. To complete the meal, serve with celery sticks and blue cheese dressing on the side.

PER SERVING 254 CALORIES     TOTAL TIME 45 MINUTES     GROCERIES 7 INGREDIENTS

Makes: 12 servings

Serving size: 1 slider

3lb (1.4kg) boneless, skinless chicken thighs

1 tbsp olive oil

1 tsp kosher salt

⅓ cup buffalo sauce (I like Frank’s RedHot Buffalo Wings Sauce)

12 slider buns, toasted

¾ cup store-bought blue cheese dressing

Finely chopped celery or shredded carrots

1. Preheat the oven to 400°F (205°C). Line a large sheet pan with aluminum foil.
2. Arrange the chicken thighs in a single layer on the prepared sheet pan. Drizzle with the olive oil and season with the kosher salt. Bake for 25 minutes and then remove from the oven and set aside to cool slightly. Preheat the broiler to high.
3. Place the chicken thighs in a large bowl and use tongs or 2 forks to shred. Drizzle the hot sauce over the top of the chicken and then toss to coat.
4. Transfer the shredded chicken back to the sheet pan. Broil for 4 to 5 minutes or until the chicken is slightly crispy and browned.
5. Scoop ½ cup of the chicken onto the toasted slider buns, then top with 1 tablespoon of blue cheese dressing and a spoonful of the carrots or celery.
6. Serve warm. Store the leftover chicken in the fridge for up to 1 week.