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
Scale
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.