If you’re craving something irresistibly sweet, spicy, and downright addictive, look no further than Winger’s Sticky Fingers Recipe. This dish is all about perfectly crispy chicken strips glazed in a luscious sticky sauce that balances brown sugar’s sweetness with the fiery zing of Frank’s hot sauce. Whether you’re serving them up for a casual dinner or impressing guests at your next get-together, these sticky fingers will have everyone reaching for more. Trust me, once you try this recipe, it just might become your new favorite finger food obsession.
Ingredients You’ll Need
Each ingredient in Winger’s Sticky Fingers Recipe is chosen to create that unbeatable combination of crunch, tenderness, and sticky glaze. From the crunchy panko coating to the punchy hot sauce, every component plays a starring role in making this dish truly mouthwatering.
- Chicken breasts: Pounded to an even ½ inch thickness for quick and even cooking, ensuring juicy, tender strips.
- Flour: Helps the egg and panko coating stick to the chicken for that perfect crust.
- Eggs and water: The classic binding duo that keeps the breading in place.
- Panko bread crumbs: These provide extra crunch and a light texture that regular breadcrumbs just can’t match.
- Butter: Adds richness to the sticky glaze, helping it coat every strip beautifully.
- Brown sugar: The secret behind the sweet and caramelized notes in the sauce.
- Frank’s hot sauce (original or buffalo): Kicks the sauce up with a vibrant, tangy heat that balances the sweetness.
- Garlic powder: Infuses a savory depth that elevates the sauce beyond ordinary.
- Water: Keeps the sauce smooth and helps in balancing thickness for that perfect sticky consistency.
How to Make Winger’s Sticky Fingers Recipe
Step 1: Prep and Coat the Chicken
Start by preheating your oven to 425°F and greasing your baking sheet generously. Slice your chicken breasts into strips, then drop them into a ziplock bag with the flour. Shake things up so every piece gets a light dusting. This flour step is key to helping the egg wash adhere in the next step.
Step 2: Bread the Strips with Egg and Panko
Set out two bowls—one for the panko breadcrumbs and one for the egg and water mixture you’ll whisk together. Dip each floured chicken strip into the egg wash, then coat thoroughly with panko. This double coating will give your Winger’s Sticky Fingers that crispy, golden crunch everyone loves.
Step 3: Bake to Perfection
Lay your coated chicken strips on the greased baking sheet and spray them heavily with cooking spray to encourage browning. Bake for 15 to 20 minutes until they’re gorgeously golden and cooked through. The oven’s heat crisps up the panko and seals the juices inside the chicken.
Step 4: Whip Up the Sticky Sauce
While the chicken is baking, melt butter over medium-high heat in a saucepan. Stir in brown sugar and Frank’s hot sauce, bringing the mixture to a boil. Once bubbling, take it off the heat and add garlic powder and water, stirring until the sauce is perfectly smooth. This sauce is what turns crispy chicken into sticky finger magic.
Step 5: Toss and Serve
Right when the chicken strips are done baking, toss them in the sticky, flavorful sauce until they’re fully coated. Serve these warm for the ultimate finger-licking experience, and don’t forget to offer ranch dressing on the side for dipping if you want to mellow out the heat.
How to Serve Winger’s Sticky Fingers Recipe
Garnishes
A sprinkle of chopped fresh parsley or green onions adds a splash of color and a fresh note that complements the rich, sticky glaze beautifully. If you want a bit of crunch within the crunch, toasted sesame seeds sprinkled on top deliver a subtle nutty finish.
Side Dishes
Pair these sticky fingers with crunchy celery sticks or carrot batons for a classic combo that’s perfect for dipping. Creamy coleslaw or a crisp garden salad are fantastic sidekicks that bring a fresh balance to the sweet and spicy chicken. For a heartier meal, serve alongside buttery mashed potatoes or fluffy rice to soak up the extra sauce.
Creative Ways to Present
For more fun, serve your Winger’s Sticky Fingers Recipe as the centerpiece of a finger-food platter with an array of dips—think blue cheese, ranch, or even a cooling cucumber yogurt dip. Wrapping each strip with a small piece of parchment or parchment-paper cones can make them party-ready and mess-free. You can even skewer the strips and drizzle them with extra sauce for a shareable appetizer sensation.
Make Ahead and Storage
Storing Leftovers
Leftover sticky fingers can be kept in an airtight container in the fridge for up to 3 days. To maintain their flavor and texture, keep the chicken and sauce together so the sticky goodness stays intact but the breading might soften slightly—still delicious!
Freezing
If you want to freeze the chicken strips, it’s best to do so before tossing them in sauce. Place the baked and cooled chicken pieces in a single layer on a cutting board in the freezer, then transfer them to a freezer-safe bag once frozen solid. This method helps prevent them from sticking together.
Reheating
To reheat, pop the sticky fingers in a preheated oven at 375°F for about 10 minutes until they’re warmed through and crispy again. Then toss in freshly made sauce or reheat leftover sauce to pour over right before serving. Avoid microwaving if you want to keep the crispy texture intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more juiciness and richness. Just make sure to pound them to an even thickness for consistent cooking, and adjust baking time if necessary.
Is Frank’s hot sauce necessary, or can I substitute it?
Frank’s hot sauce gives the perfect balance of heat and acidity, but you can substitute with other buffalo-style hot sauces if you prefer. Just be mindful of the spice level as some brands may be hotter or milder.
Can I make this recipe gluten-free?
Definitely! Swap regular flour for a gluten-free flour blend and use gluten-free panko breadcrumbs to keep that irresistible crunch. Everything else stays the same.
How spicy is the sauce?
The sauce has a nice kick, but it’s balanced by sweetness from the brown sugar. If you prefer milder flavors, simply reduce the amount of hot sauce or serve with extra ranch or blue cheese dips.
Can these be made ahead of time for a party?
Yes! Prepare and bake the chicken strips in advance, and keep sauce separate. Reheat the chicken, warm the sauce, and toss them together just before serving for freshly sticky and crispy fingers.
Final Thoughts
Winger’s Sticky Fingers Recipe is the kind of dish that brings people together and brightens any meal with its sticky, sweet, and spicy goodness. It’s simple to make, endlessly satisfying, and perfect for sharing. I can’t wait for you to give it a try and see just how effortlessly delicious these crispy, saucy chicken strips can be!
PrintWinger’s Sticky Fingers Recipe
Winger’s Sticky Fingers are crispy baked chicken strips coated in a sweet and spicy sticky sauce made from brown sugar and Frank’s hot sauce. This easy-to-make, crowd-pleasing appetizer or main dish combines crunchy panko breading with a rich, flavorful glaze that’s perfect for dipping or serving on its own.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Breading
- 3–4 chicken breasts, pounded to ½ inch thickness
- ½ cup flour
- 3 eggs
- 2 tablespoons water
- 1 cup panko bread crumbs
- Cooking spray, for greasing and spraying
Sauce
- 2 tablespoons butter
- 1 ½ cups brown sugar
- ⅓ cup Frank’s hot sauce (original or buffalo flavor)
- ½ teaspoon garlic powder
- 2 tablespoons water
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C) and grease a baking sheet with cooking spray. Slice the chicken breasts into strips. Place the chicken strips and flour into a large ziplock bag. Seal the bag and shake it well to coat the chicken evenly with flour.
- Coat with Egg and Panko: Put the panko bread crumbs in a bowl. In another bowl, whisk together the eggs and 2 tablespoons of water. Dip the flour-coated chicken strips into the egg mixture, then toss them in the panko crumbs until fully coated with the breading.
- Bake the Chicken: Arrange the coated chicken strips on the greased baking sheet. Spray the chicken strips generously with cooking spray to help them brown and crisp up. Bake for 15-20 minutes until the chicken is golden brown and cooked through.
- Make the Sticky Sauce: While the chicken bakes, melt the butter in a medium saucepan over medium-high heat. Add the brown sugar and Frank’s hot sauce, stirring continuously until the sugar melts and the mixture comes to a boil. Remove from heat and stir in the garlic powder and 2 tablespoons of water until the sauce is smooth and well combined.
- Toss and Serve: Once the chicken strips are done, immediately toss them in the prepared sticky sauce to coat evenly. Serve warm, optionally with ranch dressing for dipping.
Notes
- For extra crispiness, make sure to spray the chicken strips well before baking.
- You can adjust the amount of hot sauce depending on your preferred spice level.
- Serving with ranch dressing balances the sweetness and heat of the sauce nicely.
- Use pounded chicken breasts to ensure even cooking and a consistent texture.
- Make sure the sauce is hot when tossing the chicken so it adheres well.
