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1
In a large bowl combine the sugar, vinegar, red pepper flakes and mix together.
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2
Shred the half head of cabbage and add it to the bowl, then season with salt and pepper, to taste.
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3
Toss to coat all of the cabbage, then cover and refrigerate until ready to use (1 - 2 hours is best for the cabbage to absorb the vinaigrette).
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4
Using a heavy-bottomed pot with a tight-fitting lid (tight lid ensures moist chicken), saute the onion and garlic in the canola oil over medium heat until softened, about 4 minutes.
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5
Add the chicken thighs, skin side up, fitting them in tightly.
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6
Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water.
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7
When it comes to a boil, lower the heat, cover and simmer for 1 hour.
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8
Remove the chicken from the pot and shred the meat when cool enough to handle, discarding the skin and bones.
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9
In a large bowl, mix together the miracle whip (or mayo), barbecue sauce, mustard, and buffalo wing sauce.
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10
Taste and adjust the seasoning with salt and pepper, to taste.
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11
Add the shredded chicken and toss to coat.
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12
Divide the shredded chicken evenly among each roll bottom.
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13
Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together.
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14
Enjoy!
