Who says you can’t put wing sauce on a sandwich!! Loaded with the spicy sweetness of Frank’s RedHot® Sweet Heat Wings Sauce, tender pulled chicken, crispy dill pickle chips, and a garnish of French’s® Crispy Fried Onion, these game day, party, and every day sandwiches win it all.
BRING stock and 1/4 cup of the Wings Sauce to boil in Dutch oven or large saucepan on high heat. Add chicken and return to simmer. Reduce heat to medium-low; cover. Cook about 25 minutes, stirring occasionally, until chicken is cooked through and shreds easily with a fork.
USING TONGS, transfer chicken to medium bowl, reserving cooking liquid in pot. Shred chicken with two forks. Strain cooking liquid through fine-mesh strainer set over bowl.
RETURN shredded chicken, remaining 1/2 cup Wings Sauce and reserved cooking liquid to Dutch oven on medium heat. Cook, stirring gently, until most of the liquid has been absorbed, about 5 to 7 minutes. Serve pulled chicken on toasted rolls. Top with Crispy Fried Onions and pickles, and drizzle with additional Wings Sauce, if desired.