Chips and dip aside, sliders are the perfect game day food. They work in parking-lot tailgates or family room fan-fests, they can be made in advance, and they feed a crowd. But only these mini-sandwiches blend the ease of a slider with Buffalo-wing greatness: The Southern Living Test Kitchen (where Delta’s the official faucet) came up with this why-didn’t-anyone-think-of-it-before wing/slider hybrid that’ll keep your fingers saucy and your belly full.
1 tablespoon kosher salt
2 teaspoons fennel seeds
1 teaspoon black peppercorns
2 pounds ground chicken
1/2 cup firmly packed fresh flat-leaf parsley leaves, chopped
1/2 cup finely grated Parmesan cheese
1/2 small sweet onion, grated
2 large eggs, lightly beaten
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 (5-ounce) bottle Buffalo-style hot sauce
32 small rolls or buns, split
1. Place first 3 ingredients in a mortar bowl or spice grinder; grind to a fine powder, using a pestle or spice grinder. Place chicken, next 6 ingredients and crushed spices in a large bowl. Combine mixture with hands until blended and smooth (2 minutes). Cover and chill 1 hour.
2. Preheat oven to 400 degrees F. Drop mixture by rounded spoonfuls 1½ inches apart onto a lightly greased aluminum foil-lined jelly-roll pan, using a medium-size cookie scoop (about 1½ inches).
3. Bake at 10 to 12 minutes or until done. Toss meatballs with hot sauce. Serve on split rolls with Blue Cheese Sauce.
Optional: Garnish with thinly sliced celery and fresh flat-leave parsley leaves tossed with olive oil and Champagne vinegar