I love all things Buffalo chicken. You could say that Frank’s RedHot sauce flows in my veins, courtesy of my Western NY upbringing (or at least it’s right next to the barbecue sauce). So, I’m always looking for new ways to incorporate Buffalo chicken into my meals. This pulled Buffalo chicken sandwich is an easy way to do that.
It doesn’t take long, either. The longest part of the process is smoking the chicken thighs. I use that time to whip up a batch of our homemade blue cheese dressing, which complements the spiciness of the pulled buffalo chicken.
Yes, as you can see from the photos, this pulled Buffalo chicken sandwich gets messy. But honestly, if you’re eating anything Buffalo chicken and you aren’t getting dirty, I will question it. So make sure you have plenty of napkins around and enjoy!
Pulled Buffalo Chicken Sandwiches Ingredients
- 5 boneless skinless chicken thighs
- 1 tbsp Angry BBQ All-Purpose Rub
- 1 tbsp olive oil
- 1 cup of Frank’s RedHot Sauce
- 1/2 cup of butter
- 1/2 cup Blue cheese dressing for topping
- 5 Sandwich buns
These ingredients will make five sandwiches.
Recipe Substitutes
- Make this a grilled Buffalo chicken sandwich by substituting boneless skinless chicken breasts and grilling them rather than smoking them.
- To make this a pulled BBQ chicken sandwich, substitute your favorite barbecue sauce for the hot sauce.
- You can give it a Tex-Mex spin by seasoning it with Angry BBQ’s Taco Seasoning and topping it with homemade guacamole.
- You can use a store-bought blue cheese dressing rather than our homemade recipe, but unless you live in Western NY where you’ll find high-quality locally-made blue cheese, I’d still highly recommend making it at home.
Equipment
- Smoker – I used my Masterbuilt Gravity Series 600 charcoal smoker & grill
- Mixing bowl
- Sauce pan
- Spoon for stirring
- Instant-read thermometer – I use my Thermoworks Thermapen ONE
How To Make Pulled Buffalo Chicken Sandwiches
Preheat your smoker to 250°F. I like adding oak wood, which I think is the best wood for smoking chicken.
Prep your chicken thighs. Add them to your mixing bowl with 1 TBSP of olive oil and 1 TBSP of All-Purpose rub. Mix to coat the chicken thoroughly and then place the thighs on the smoker for one and a half hours.
If you choose to make your fresh blue cheese dressing, now is the time. Chill the dressing in the refrigerator until you are ready for it. Remember, you can always use a good store-bought dressing as well.
Make the buffalo sauce. Combine one cup of Frank’s RedHot and 1/2 cup of butter to a saucepan. Place the pan on the stove over medium-low heat. Stir occasionally until the butter is fully melted and incorporated, about 10-15 minutes.
Check the chicken’s internal temperature with an instant-read meat thermometer. Remove the chicken thighs when they hit 175ºF internal temperature and place them in a mixing bowl.
Hot Tip
The chicken is technically done at 165°F, but I prefer taking the chicken thighs to at least 175°F. I find that the chicken thighs pulls apart better if you cook them to 175ºF.
Add half of your buffalo sauce mixture to the chicken thighs in the bowl and shred. You can use forks or meat claws, but I just used my hands and a pair of food-safe gloves.
Serve while the chicken and buffalo sauce are still hot, topped with 1-2 tbsp of blue cheese dressing and an extra drizzle of hot sauce. You can add things like cheddar cheese or red onions if you like.
Enjoy this pulled buffalo chicken sandwich and let me know in the comments if you make it!
Pulled Buffalo Chicken Sandwiches
Equipment
- Smoker or Pellet Grill (I used my Masterbuilt Gravity Series 600 charcoal smoker & grill)
- Mixing bowl
- Sauce pan
- Spoon
Ingredients
- 5 Chicken Thighs (Boneless and Skinless)
- 1 tbsp All-Purpose BBQ Rub (I used my AngryBBQ All Purpose Rub)
- 1 tbsp Olive oil
- 1 cup Frank’s RedHot Sauce
- 1/2 cup Butter
- 1/2 cup Blue cheese dressing (I made my homemade Blue Cheese Dressing)
- 5 Sandwich buns (Store Bought)
Instructions
- Preheat your smoker to 250°F. I personally like adding oak wood, my pick for the best wood for smoking chicken.
- Prep your chicken thighs. Add them to your mixing bowl with 1 TBSP of olive oil and 1 TBSP of All-Purpose rub. Mix together to coat the chicken thoroughly and then place the thighs on the smoker for one and a half hours.
- Make the homemade blue cheese dressing and store it in the fridge. Here are the instructions for the blue cheese dressing. Remember, you can always use a good store-bought dressing if you want.
- Make the buffalo sauce by adding one cup of Frank’s RedHot and 1/2 cup of butter to a saucepan. Place the pan on the stove over medium-low heat. Stir occasionally until the butter is fully melted and incorporated, about 10-15 minutes.
- Check the chicken’s internal temperature with an instant-read thermometer. It’s technically done at 165°F, but I prefer to cook my chicken thighs to at least 175°F. I find they pull apart better at this higher temperature. When done, remove the chicken thighs and place them in a mixing bowl.
- Add half of your butter and hot sauce mixture to the chicken thighs in the bowl and shred. You can use forks or meat claws, but I just used my hands and a pair of food-safe gloves.
- Serve this sandwich hot, topping it with 1-2 tbsp of blue cheese dressing and an extra drizzle of hot sauce. Enjoy this pulled buffalo chicken sandwich!
The perfect blend of smoky, spicy, and tender. The homemade blue cheese dressing balances the Frank’s RedHot!