Chicken. It’s one of my go to proteins. My whole family loves it and it’s so versatile. We love chicken all sorts of ways, but there’s nothing that infatuates me more than chicken coated and dripping with sticky sauce.
Before a few weeks ago I had never heard of Wingers. Apparently it’s a restaurant that’s extremely popular on the west coast. While Wingers has an large menu with options that would suit anyone’s cravings, they are best known for their wings and sticky fingers.
I’ve never tried their infamous wings or fingers, but if copying is one of the best forms of flattery then there must be something to say about their sticky fingers. I was perusing chicken recipes on Pinterest when I saw a picture of breaded chicken fingers oozing is sticky, spicy sauce.
I wanted to dive face first in that picture and devour those chicken fingers. An added bonus, as if there really needed to be any bonus, they were drizzled in ranch. Two of my favorite things together in this one picture. I quickly clicked on one of the many pictures of these chicken fingers to figure out what this chicken was all about.
It didn’t take me long to figure out I needed these in my life, as well as start wondering why Winger’s is just on the west coast. We love deliciously, sticky, sauce chicken here in the south! Not to mention complimentary popcorn as an appetizer. Anywho, if I can’t run to a Winger’s and indulge then making them at home is the next best thing.
All I have to say about these fingers is “where have you been all my life?”. Juicy, crispy baked chicken strips tossed in a sticky, sweet and spicy sauce. The sauce is a mix of brown sugar, garlic powder and Frank’s hot sauce. The perfect amount of spicy that’s quickly cut by the sweetness of brown sugar. How could you possibly go wrong with that mix?
Plus, if the thought of sticky fingers isn’t enticing enough, there’s also the fact they they are served with a side of cool ranch dressing. How could anyone resist the urge to dunk chicken fingers in ranch dressing before indulging?
You’re 30 minutes away from your newest addiction. Go ahead, you know you want some!
Winger’s {Very} Sticky Fingers
Ingredients:
For the chicken-
3-4 Chicken boneless, skinless chicken breasts, pounded to a 1/2 inch thickness
1/2 Cup flour
3 Eggs
2 Tbsp water
1 Cup panko bread crumbs
For the sauce-
1 Cup light brown sugar
1/3 Cup Frank’s hot sauce (more or less to taste)
1/2 Tsp garlic powder
3 Tbsp water
Directions:
For the chicken-
Preheat oven to 425. Line a baking sheet with foil and spray liberally with non-stick cooking spray.
Slice the chicken breasts into strips. Place chicken strips and flour to a large ziploc bag. Seal and toss until chicken is coated entirely. Place the panko in a shallow bowl. In a separate bowl add the eggs and water and whisk to combine. Dip the flour coated chicken into the egg mixture then toss in the panko to coat. Place the coated chicken on the prepared baking shett and continue with the remaining chicken. Spray or brush the breaded chicken with canola or olive oil.
Place the chicken in the preheated oven and bake for 15-20 minutes, until chicken is browned and cooked through.
For the sauce-
While the chicken is cooking prepare the sauce.
Place the brown sugar and hot sauce in a medium saucepan over medium heat. Leave on heat and stir continuously until the sugar has melted and mixture begins to bubble. Remove from heat and add garlic powder and water and stir until smooth.
Once the chicken has finished cooking, toss in the sauce. Serve warm with ranch or blue cheese dressing, if desired.
Recipe source: barely adapted from Crem De La Crumb, originally from Six Sister’s Stuff
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