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Raspberry Hot Honey Chicken Sliders

These Raspberry Hot Honey Chicken Sliders pile tender shredded chicken and melty provolone onto soft Hawaiian rolls with a sweet-spicy raspberry hot honey sauce. They’re baked until golden, finished with more glossy raspberry glaze, and served with a cool blush hot honey ranch with a raspberry swirl. Sticky, cheesy, sweet, spicy—and gloriously messy.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 24
Course: Appetizer
Cuisine: American Party Food
Ingredients Method Video

Ingredients
  

  • 1 24 Pack Hawaiian Sweet Rolls
  • 3 Lbs Cooked Shredded Chicken or Rotisserie Chicken (Breast)
  • 1.5 Lbs Sliced Provolone Cheese
  • 1 Cup Bonne Maman Raspberry Preserves with Seeds
  • 1/2 Cup Mike's Hot Honey
  • 1/2 Stick Butter, Melted
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Each Onion Powder, Kosher Salt & Black Pepper
For the Blush Hot Honey Ranch
  • 1.5 Cups Ranch Dressing
  • 1/2 Cup Sour Cream
  • 2 Tbl Mike's Hot Honey
For the Raspberry Swirl
  • 1/4 Cup Bonne Maman Raspberry Preserves w/Seeds
  • 1 Tbl Mike's Hot Honey

Method
 

  1. Prepare the rolls - Preheat the oven to 350°F.

    Keeping all 24 rolls connected, use a long serrated knife to slice the entire slab horizontally through the middle. Remove the top slab and place the 24-roll bottom slab in a large baking dish or rimmed sheet pan.

  2. Add the chicken - Pile the shredded chicken generously over the entire bottom slab. Keep the chicken in longer, natural shreds rather than chopping it finely. Season with the garlic powder, onion powder, salt, and black pepper.

  3. Add the provolone - Lay the provolone slices over the chicken, overlapping them slightly so there are no big gaps and every slider gets plenty of cheese.

  4. Make the raspberry hot honey - In a small bowl, stir together: 1 cup Raspberry Preserves & 1/2 Cup of Mike's Hot Honey. Mix until glossy and spoonable. Spoon about half of this mixture irregularly over the chicken and provolone. Don’t spread it into a perfectly even layer—you want pockets and ribbons of raspberry hot honey throughout. Reserve the rest for finishing the sliders.

  5. Put the sliders together - Place the entire top slab of rolls back over the filling. Brush the tops generously with the melted butter.

  6. Bake - Bake at 350°F for 20–25 minutes, until: If the tops start browning too quickly, loosely tent them with foil for the remaining baking time. The buns are golden brown, the provolone is completely melted and the chicken is hot throughout

  7. Add the raspberry hot honey finish - Remove the sliders from the oven. While the buns are still warm, spoon or lightly brush the reserved raspberry hot honey over the tops. Do not make all 24 sliders identical. Let some buns get a heavier spoonful, give others only a little glaze, and leave a few with just a raspberry drip running down the side. That slightly messy finish is exactly what we want. Let the sliders rest for about 5 minutes before cutting them apart.

Make the Blush Hot Honey Ranch
  1. Stir together: 1.5 Cups Ranch Dressing, 1/2 Cup Sour Cream and 2 Tbl of Mike's Hot Honey. Mix until creamy and very lightly blush-colored, then spoon it into a serving bowl.

Make the Raspberry Swirl

  1. Stir together: 1/4 Cup Raspberry Preserves & 1 Tbl Mike's Hot Honey. If necessary, warm it for just a few seconds so it becomes loose enough to drizzle. Drizzle the raspberry mixture loosely over the ranch. Use a toothpick, skewer, or the tip of a knife to drag through the raspberry once or twice. Stop there. You want visible ruby-red raspberry ribbons against the pale ranch—not completely pink sauce.
To Serve
  1. Cut all 24 sliders apart and arrange them loosely on a serving platter. Serve warm with the blush hot honey ranch and raspberry swirl alongside. And put out the Wet Ones. These sliders are sticky, cheesy, raspberry-drippy, and a little messy—and once everybody starts eating them, nobody is going to care.