These buffalo chicken pinwheels made with puff pastry make a delicious game day or party appetizer.
Or make them just for you and the fam or friends for an at-home Friday movie night snack. They’ve got that buffalo chicken wing flavor you know and love, all wrapped up and baked in puffy, flaky pastry dough. Mmmm mmm!
These buffalo chicken pinwheels are super easy to make!
You can roast chicken on a baking sheet and then shred or you can just grab a ready-to-go rotisserie chicken and start there to save time. My favorite shortcut to shredding chicken is to use a mixer! It works so well and so much faster than shredding by hand. Just put cooked chunks of chicken in a large bowl and use you mixer on low to shred the chicken. Works best when the chicken is still warm. You may need to lift up the mixer and press into the bigger chunks to get them started.
What’s the best hot sauce for buffalo wing flavor?
Frank’s is my personal favorite hot sauce. It’s a classic for a reason. You’re going to get that authentic buffalo chicken wing flavor when you use Frank’s. However, if you’re a fan of a different type of hot sauce or you just want to broaden your horizons, try a different brand! There is no right or wrong hot sauce, so have some fun taste testing and then choose one that you like best for this recipe.
Tips for successfully cooking these buffalo chicken pinwheels using puff pastry.
This recipe is really very simple and easy however, there are a few nuances I want to cover so you can easily pull this off on the first try. First, thaw your puff pastry. This requires planning. If you’re like me and you’re not great at that, here’s a hack: thaw your puff pastry while you’re preheating the oven.
Unwrap and put the folded block of frozen dough (leave the paper in that’s separating the layers) and place the dough on your baking sheet (line it with parchment paper or a silicon baking sheet), and let it warm up in the oven for about 2-4 minutes depending on what stage you’re at with preheating. Just wing it! But check on it so you don’t start a fire and use a timer or you’ll forget about it. Trust me. Ugh. lol
The other thing is, you’ll want to start with room temperature buffalo chicken mixture. So, if you made your filling the night before like I did, then you’ll want to microwave the filling just enough to get it room temperature again, or slightly warmer. So 30 seconds, stir, and another 30 seconds should get you there. This makes sure the middle of the pinwheel cooks evenly.
Now, if you’re super picky, you would want to chill the pinwheels after you roll them to get the dough and the chicken filling all the same temperature before baking them. The pinwheels will be much easier to cut chilled. If you don’t have time for that, it’s okay. They may not look exactly perfect but they’ll still taste amazing.
Last little tip has to do with the shredded cheese. You only need a little bit! So for that reason I use the Mr.’s microplane to freshly grate a small block of cheesy over top of the buffalo chicken mixture right before it gets rolled up. He swears by his microplane and I’ve come around to liking it a lot too.
The cheese comes out very finely grated and it’s soft. Also, pre-shredded cheese has a powder coating to keep it from sticking together. And once you know about that, you can’t help but taste talcy powder every time you use it from then on. Sorry! Now you know. But really, buying a block of cheese lasts a lot longer too and you can grate just a little bit every time you need it. Or use a food processor to grate a bunch if your recipe calls for a lot like my loaded potato soup!
If you make sure to do these things, you’ll be in really good shape. The rest is easy peasy.
Do you love all things buffalo chicken as much as I do?
Then you’ll love these other recipes: