Oven Baked Sticky Fingers Wingers Copycat Recipes

WINGER'S STICKY FINGERS COPYCAT RECIPE

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.

OVEN BAKED STICKY FINGERS (WINGER'S COPYCAT RECIPE)

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!).