Copycat Wingers Sticky Fingers Recipe 445
WINGERS STICKY FINGERS COPYCAT
We've been making these sweet and spicy coated chicken fingers for years. We've missed this family favorite since moving to the East coast and decided that it must be recreated in the kitchen!
Provided by Ashton
Categories Chicken
Time 30m
Number Of Ingredients 2
Steps:
- Whisk sauce and sugar together over medium-high heat until the sugar has dissolved and it reaches a boil. Remove from heat immediately.
- Dip fried chicken in the sauce to coat and let excess drip off before plating.
Nutrition Facts : Calories 479 calories, Carbohydrate 122 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 4051 milligrams sodium, Sugar 120 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
OVEN BAKED STICKY FINGERS (WINGER'S COPYCAT RECIPE)
These oven baked chicken strips have a crispy-crunchy breading and are covered in sweet and spicy sticky sauce. Just like Winger's Sticky Fingers!This recipe makes about 24-25 chicken strips, but can make or less depending on the size of your chicken strips.
Provided by Beth, The Butcher's Wife
Categories Main Course
Number Of Ingredients 13
Steps:
- Preheat your oven to 425°. Line a baking sheet with parchment paper or grease a baking sheet. If you your pan isn't very big you may need to use 2 pans and bake them separately.
- Cut your chicken breasts into chicken strips. Make sure they are the same thickness. I try and keep mine to 1/2 inch or less thickness.
- In a zip top bag, add your flour. Place your chicken strips in the bag of flour. Seal the bag. Shake the bag to coat the chicken pieces with the flour. Make sure they are all covered fully.
- In a bowl or shallow dish, beat your eggs and mix in the water. Set aside.
- In another medium to large bowl, add your Panko Crumbs and seasoned salt. Mix well. Set aside.
- Take each flour coated piece of chicken and dip it in the egg. Then dip it in the Panko Crumbs, making sure the chicken strip is fully coated. Press the crumbs on to the chicken so they will stick. Place the breaded chicken strip on the lined (or greased) baking sheet. Repeat with all of the chicken pieces.
- Spray the breaded chicken pieces with cooking spray. This is optional but will help the breading bake up nice and crispy.
- Bake the chicken strips for about 20 minutes. Using a meat thermometer, check the internal temperature and make sure the chicken reaches 165 degrees. They are done and fully baked when the largest piece of chicken has an internal temperature of 165 degrees. (See blog post above to get the meat thermometer I use). Bake the chicken strips longer if needed.*Check the chicken half way through baking and if the chicken is not getting crispy, you can spray the chicken again with cooking spray. (This is optional).
- While your chicken bakes, make the sticky finger sauce. Heat all of the ingredients in a sauce pan over medium-high heat. Heat the sauce, stirring or whisking it as it heats. You can remove it from the heat once the sauce is bubbly. Set aside.
- When the chicken strips are fully cooked, remove them from the oven. Dip them in the Sticky Finger Sauce, making sure they are fully covered. You can also use a basting brush and brush the sauce on the wings.
- Serve with ranch or bleu cheese dressing and enjoy! These Sticky Fingers are amazing the next day. Just heat them for a minute or two in the microwave. Keep them for 3-4 days in the refrigerator (I bet they won't last that long!).
WINGERS STICKY FINGERS
These taste just like Wingers classic and iconic sticky fingers! They're finger-licking good!
Provided by Whitney Wright
Categories Main Course
Time 40m
Number Of Ingredients 4
Steps:
- Prepare the chicken strips according to package directions. I like to fry mine in vegetable oil. If you want to use this method, this is how I do it: fill a pot with oil about 2 inches deep. Heat oil to 375°F. Add half of the chicken strips to the oil and fry for 7 minutes. Use kitchen tongs to transfer the chicken strips to a paper towel lined plate. Fry the other half of the chicken strips.
- Once the chicken strips have been fried/baked or prepared how you wish, transfer the chicken to a large bowl. Drizzle the sauce overtop of the chicken and toss to coat. Serve warm with a side of ranch dressing.
Nutrition Facts : Calories 251 kcal, Carbohydrate 65 g, Protein 1 g, Sodium 509 mg, Sugar 64 g, ServingSize 1 serving
COPYCAT WINGER'S STICKY FINGERS RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 4
Steps:
- Bake chicken tenders according to directions on the package. In a small saucepan heat the brown sugar, buffalo sauce & water until boiling & sugar dissolves, about 5 minutes. Pour the hot sauce over the cooked chicken tenders (I like to toss mine with some tongs in a bowl with the sauce.) Serve with a side of ranch dressing.
WINGER'S STICKY FINGERS COPYCAT RECIPE
Now you can enjoy these easy and delicious Winger's Sticky Fingers anytime you want. They are a family favorite when we eat out at Winger's.
Provided by Kendra Murdock
Categories Main Course
Time 20m
Number Of Ingredients 5
Steps:
- Prepare the chicken strips as directed on the back of the package.
- Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.
- Pour sauce over cooked chicken and serve warm.
- We like to dip these sticky fingers in ranch dressing - optional.
Nutrition Facts : Calories 306 kcal, Carbohydrate 55 g, Protein 1 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 235 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving
STICKY FINGERS
My husband loves Wingers Sticky Fingers. I found this recipe on the internet, and they really do taste the same, and are so easy to make!
Provided by KillerTasteBuds
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken as directed.
- Combine all other ingredients in a medium sized bowl.
- Toss chicken in the sauce.
- Spread chicken on a greased cookie sheet.
- Bake at 350 for 5-7 minutes.
- The longer it cooks the stickier they become.
Nutrition Facts : Calories 371.7, Fat 16.6, SaturatedFat 3.7, Cholesterol 49.3, Sodium 872.7, Carbohydrate 42.7, Fiber 0.1, Sugar 27.7, Protein 14.8
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