How you prep your wings can be a major source of debate. Some like a vinegary tasting wing while others opt for sweet and spicy. Some want their wings hot while others like a sweet sauce. Whole restaurants like Wing Nutz aim to stop the debate and allow diners to choose their own dipping sauce. Wings and sauce have become an American obsession for perfection next to the hamburger. The origination of wings has long been debated with several different stories emerging, however, it appears that wings and bar go hand in hand.
Americans love their wings. We love them at game time, while dining in the bar, or during the summer. Wings are the perfect finger food!
One of my favorite places to dine when I go out is at Wingers. Anytime we go out with my in laws we also end up eating here. I've made their Winger's Sticky Fingers Salad before, stating the need to use the original sauce from the restaurant. However, we ran out and with the restaurant closed and company coming, it was time to find the recipe...STAT.
This is the closest and best copycat recipe I can find for the sauce. It is delicious on it's own. The sauce is the perfect combination of sweet and spicy. And the sauce is only three ingredients!! I haven't met one person that hasn't tried the Wingers sauce and not liked it. Whip some up for your next summer party.
We made them a little healthier for you, or you can opt to go with the original version. Serve these up with some celery or fresh vegetables and some ranch dressing.
These delicious sticky fingers are a copycat recipe from the famous restaurant. Pair them with your favorite ranch and you've got a fantastic meal in under 30 minutes!
Ingredients
- 1 package Tyson Homestyle Breaded Chicken Breast Strips or two boxes of Applegate Farms Organic Breaded Chicken Strips
- 6 tablespoons original Franks Red Hot Sauce
- 4 tablespoons water
- 1 ½ cup brown or coconut sugar
Instructions
- Arrange chicken strips on baking sheet, then cook according to package directions. (Most require 20-25 minutes at 425 degrees). Once baked, remove from oven and allow to cool slightly on the baking sheet while you prepare the sauce.
- In a saucepan, heat the hot sauce, water and brown or coconut sugar on medium heat. Stir until the sugar dissolves.
- Remove sauce from heat. Place chicken strips in a bowl and stir in desired amount of hot sauce, coating the strips in a thin layer of sauce. Add more sauce if necessary for desired amount. Serve chicken.
- Note: You will have some sauce left over. The remaining sauce can be stored in the fridge in an airtight container for up to two weeks.
Notes
To serve: Pair with vegetables, celery and ranch dressing
This looks awesome!!! We would love it if you would link up at our linky party:
http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-link-up-22/
Live every Wednesday to Sunday.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl's Life
We hope to see you there!
Thank you for this recipe! I have been to Wingers once and fell in love with it!
I would love to have you share this and/or any other recipe at Wednesday Extravaganza - A Foodie Link Party. Hope to see you there 🙂
http://www.hungrylittlegirl.com/1/post/2013/06/wednesday-extravaganza-34.html
Delicious! Thanks for sharing this recipe at my blog hop!