In a large slow cooker, add sliced onion and top with the turkey tenderloins.
In a small bowl, add 1 cup of the wing sauce, the garlic and cumin and stir to combine. Pour over turkey.
Cover and cook on low for about 5 hours, or until the turkey is cooked and can be shredded.
When the turkey is done, shred with two forks and place back into slow cooker.
Mix turkey with sauce in slow cooker and cover. Let cook an additional hour to allow the turkey to soak up the sauce.
Serve on rolls. Toast rolls on the stove top, grill, or oven if desired before filling with buffalo turkey. Also, you can top the turkey with coleslaw for a crunch.