If you love easy, cheesy chicken appetizers, these Garlic Parmesan Buffalo Chicken Wing Dip Sliders need to be next on your game day menu. They take the creamy buffalo chicken filling from your favorite warm dip and tuck it into buttery Hawaiian rolls with provolone, mozzarella, celery, and a garlicky Parmesan butter topping. The sauce is creamy, mildly spicy, and full of that bold garlic-Parmesan buffalo flavor you also get in my Creamy Garlic Buffalo Chicken Ramen.
These baked sliders are perfect for football Sundays, parties, or an easy dinner when you want something fun. If you are building a full chicken appetizer spread, add my Hot Honey Chicken Sliders with Bacon and Ranch and 5 Layer Loaded Crack Chicken Dip to the table too.
Try These Other Chicken Wing Recipes
Why You’ll Love These Garlic Parmesan Chicken Sliders
- Creamy, cheesy, and loaded with garlicky Parmesan flavor.
- Uses rotisserie chicken for a fast and easy shortcut.
- Chopped celery gives the filling that classic chicken wing dip crunch.
- Mild enough for everyone, with an easy option to make them spicy.
- Perfect for game day, potlucks, parties, and weeknight dinners.
Ingredients You’ll Need
- 12 Hawaiian sweet rolls or slider buns
- 2 ½ cups shredded cooked chicken, preferably rotisserie chicken
- 8 ounces cream cheese, softened
- ½ cup prepared garlic Parmesan wing sauce
- ⅓ cup buffalo wing sauce, such as Frank’s RedHot
- ¼ cup ranch dressing
- ½ cup finely chopped celery
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 3 tablespoons butter, melted
- 2 cloves garlic, finely minced
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley, optional
How to Make Garlic Parmesan Chicken Wing Dip Sliders
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, stir together the softened cream cheese, garlic Parmesan and wing sauce, ranch dressing, garlic powder, and black pepper until smooth and creamy.
- Fold in the shredded chicken and chopped celery until everything is evenly coated.
- Without separating the rolls, slice the entire slab of slider buns in half horizontally. Place the bottom half in the prepared baking dish.
- Layer the provolone cheese evenly over the bottom buns. Spoon the garlic Parmesan chicken wing dip mixture over the provolone and spread it into an even layer. Sprinkle the mozzarella over the top.
- Place the top half of the rolls over the filling.
- In a small bowl, stir together the melted butter, garlic, Parmesan cheese, Italian seasoning, and parsley. Brush the mixture generously over the tops of the rolls.
- Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 8 to 10 minutes, until the cheese is melted and the tops are golden brown.
- Let the sliders rest for 5 minutes before cutting apart and serving warm.
Tips for the Best Chicken Dip Sliders
Use softened cream cheese so the filling mixes easily and stays smooth.
Finely chop the celery so you get a little bit of crunch in every bite without large pieces overwhelming the filling.
Keep the rolls together while slicing and assembling. It makes these pull-apart sliders much easier to build and serve.
Covering the sliders for the first part of baking keeps the rolls soft while the filling gets hot and melty. Uncovering them at the end gives the tops their golden, buttery finish.
Make It Your Own
For spicy garlic Parmesan chicken sliders, add 1 to 2 tablespoons of hot buffalo sauce, a pinch of cayenne pepper, or diced pickled jalapeños to the filling.
Swap the provolone for Monterey Jack, white cheddar, or pepper jack cheese.
Use leftover baked chicken, poached chicken, or shredded chicken breast in place of rotisserie chicken.
For extra ranch flavor, drizzle a little ranch dressing over the finished sliders just before serving.
Can I Make These Ahead of Time?
Yes. Assemble the sliders through adding the top buns, then cover the dish tightly and refrigerate for up to 24 hours. Prepare and refrigerate the garlic Parmesan butter separately. Brush it over the rolls just before baking.
If baking the sliders straight from the refrigerator, add about 5 extra minutes to the covered bake time.
How to Store Leftovers
Store leftover chicken wing dip sliders in an airtight container in the refrigerator for up to 3 days. Reheat them covered in a 325°F oven until warmed through, then uncover for a few minutes to crisp the tops again.
What to Serve with Garlic Parmesan Buffalo Chicken Wing Dip Sliders
These rich, cheesy sliders are best with a few fresh, crunchy sides to balance the creamy buffalo chicken filling. Set out celery sticks, carrot sticks, ranch dressing, kettle chips, and pickles for an easy game day platter.
For a more substantial party spread, serve them with my Creamy Garlic Macaroni Salad and Chicken Bacon Ranch Smash Skewers. If you are hosting a full football party, browse my Game Day Recipes for more dips, wings, appetizers, and easy crowd-pleasing food.
Buffalo Garlic Parmesan Chicken Wing Dip Sliders
These Garlic Parmesan Buffalo Chicken Wing Dip Sliders are loaded with shredded chicken, celery, creamy buffalo wing sauce, garlic Parmesan sauce, provolone, and mozzarella on buttery Hawaiian rolls. They are the ultimate cheesy game day appetizer or easy party dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 SLIDERS 1x
- Category: Appetizer, Dinner, game day
- Method: Baking
- Cuisine: American, American | Game Day
Ingredients
For the garlic Parmesan buffalo chicken filling
- 2 ½ cups shredded cooked chicken, preferably rotisserie chicken
- 8 ounces cream cheese, softened
- ½ cup garlic Parmesan wing sauce
- ⅓ cup buffalo wing sauce, such as Frank’s RedHot
- ¼ cup ranch dressing
- ½ cup finely chopped celery
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the sliders
- 12 Hawaiian sweet rolls or slider buns
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
For the garlic Parmesan butter topping
- 3 tablespoons butter, melted
- 2 cloves garlic, finely minced
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon finely chopped fresh parsley
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the softened cream cheese, garlic Parmesan wing sauce, buffalo wing sauce, ranch dressing, garlic powder, and black pepper until smooth.
- Fold in the shredded chicken and chopped celery until fully coated in the creamy garlic Parmesan buffalo sauce.
- Without separating the rolls, slice the slab of Hawaiian rolls in half horizontally. Place the bottom half in the prepared baking dish.
- Layer the provolone cheese over the bottom buns. Spoon the chicken wing dip mixture evenly over the provolone, then sprinkle with mozzarella.
- Place the top half of the rolls over the filling.
- In a small bowl, stir together the melted butter, garlic, Parmesan, Italian seasoning, and parsley. Brush generously over the tops of the rolls.
- Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for 8 to 10 more minutes, until the cheese is melted and the rolls are golden.
- Let the sliders rest for 5 minutes before cutting apart and serving warm.
Notes
- Use a mild buffalo wing sauce if you want the sliders less spicy. For more heat, add an extra tablespoon of buffalo sauce to the chicken filling.
- Keep the rolls connected while assembling so the sliders are easier to cut and serve.
- Assemble the sliders up to one day ahead, cover, and refrigerate. Brush with the garlic Parmesan butter just before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 325°F oven until hot.
Final Thoughts
If you love chicken wing dip but want something a little more filling and fun to serve, these Loaded Garlic Parmesan Chicken Wing Dip Sliders are it. They are creamy, cheesy, garlicky, and easy enough to make whenever you need a quick appetizer that feels special. Just plan on making two pans if you are feeding a crowd—these go fast.
