Winger’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.
Find it online: https://cheftinaskitchen.com/wingers-sticky-fingers-recipe/
