Go Back
Easy Loaded Wings and Slider Platter
Ash Tyrrell

Easy Loaded Wings and Slider Platter

I made this loaded wings and slider platter for a weekend get-together, and it disappeared before I even sat down to eat. There was something about seeing sticky BBQ wings piled next to cheesy little sliders that had everyone reaching for seconds. I love that it looks like I fussed for hours, but really it came together with basic ingredients and one baking sheet
Print Recipe Pin Recipe
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings or boneless chicken tenders — wings give you that classic finger-food crunch, but tenders work great if you want boneless bites
  • 1 tablespoon olive oil — helps the seasoning stick and gets the skin nice and crisp in the oven
  • 1 teaspoon garlic powder — I like fresh garlic powder over the jar kind that's been sitting for months since it packs more punch
  • Salt to taste
  • 1 cup BBQ sauce plus extra for serving — pick a sauce you'd happily eat by the spoonful, since it's doing most of the flavor work here
  • 1 package soft dinner rolls slider-sized — the softer the roll, the better it soaks up the meat juices without falling apart
  • 1 lb ground turkey or ground beef — I go with turkey when I want something lighter but beef gives a richer, juicier bite
  • 1 cup shredded cheddar cheese — grate a block of cheddar yourself instead of buying pre-shredded since fresh-grated cheese melts smoother and tastes sharper
  • Sliced tomatoes for topping
  • Sliced pickles for topping
  • Carrot sticks and celery sticks for serving

Method
 

  1. Toss the chicken wings in a bowl with olive oil, garlic powder, and a pinch of salt until every piece is coated. Spread them out in a single layer on a baking sheet so they crisp up instead of steaming. Bake at 400°F for about 30 minutes, flipping halfway through for even browning.
  2. Once the wings are nearly done, pull the tray out and brush them generously with BBQ sauce. Slide the tray back in for another 5 minutes so the sauce gets sticky and slightly caramelized. This last step is what gives the wings that glossy, finger-licking finish.
  3. While the wings bake, shape the ground turkey or beef into small, flat patties sized to match your dinner rolls. Pan-fry them over medium heat for a few minutes per side until fully cooked through. Keep them slightly thinner than a regular burger patty so they cook fast and fit neatly in the bun.
  4. Slice the dinner rolls in half and lay the bottoms out on a tray. Place a cooked patty on each one and sprinkle shredded cheddar on top. Pop them under the broiler or in a hot oven for about 3 minutes, just long enough for the cheese to melt.
  5. Add a slice of tomato or a couple of pickle slices onto each melted-cheese patty. Close each slider with its roll top so the flavors stay tucked inside. Repeat until all the patties are turned into finished sliders.
  6. Place the wings in the center of a large serving tray as the centerpiece. Circle the sliders around them so guests can grab either one easily. Tuck in carrot and celery sticks along the edges for color and crunch.

Notes

  • I always pat the wings dry before seasoning, since this helps the skin crisp up instead of turning soggy
  • I like to double the BBQ sauce brushing step, once halfway through baking and once at the end, for deeper flavor
  • I keep my slider patties a little smaller than the rolls, since meat shrinks slightly as it cooks
  • I toast the cut side of the rolls for a minute before assembling, which keeps them from getting soggy
  • I set aside extra BBQ sauce in a small bowl so guests can dip or drizzle more if they want it