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Ingredients
- 1 c. Frank’s RedHot
- 2 lbs chicken breasts
- 1/2 c. butter
- 3 Tbsp flour
- 1 1/2 Tbsp. white vinegar
- 1/4 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- Ranch and/or Blue Cheese dressing
- 12 slider buns or Hawaiian sweet rolls
Directions
- In a medium sauce pan, add raw chicken breasts, Frank’s RedHot and 1 cup of water. Bring to a boil and reduce heat to simmer.
- Simmer chicken breasts flipping occasionally. Removing each one as they reach 165 internal temp.
- Remove sauce from pan and reserve.
- With a now empty pot, add the butter and melt over medium heat.
- Add flour and cook for 2 minutes to form a roux.
- Whisk the reserved liquids back into the roux and add the vinegar, Worcestershire, cayenne and garlic powder.
- Simmer the sauce stirring occasionally for 15-20 minutes until it coats the back of a spoon.
- While the sauce reduces and thickens, shred the chicken using 2 fork.
- When the sauce coats the back of a spoon, add it too the sauce.
- Place about 1/4 to 1/3 cup of chicken on each bun. Garnish with additional wing sauce and ranch dressing if desired. Enjoy!
