Winger’s Sticky Fingers Copycat Recipe brings the irresistible sweet, tangy, and slightly spicy flavors of your favorite restaurant dish right to your kitchen. In just 20 minutes, you’ll have tender, crispy chicken fingers coated in a glossy, sticky sauce that’s impossible to resist. The perfect balance of textures—crunchy on the outside, juicy on the inside—makes every bite a delight.
This American classic is not only quick to prepare but also a crowd-pleaser for any occasion. The rich, caramel-like sauce clings to the chicken, creating a mouthwatering combination of savory and sweet. Whether it’s game night or a cozy dinner, these sticky fingers will have everyone reaching for seconds. Dive in and savor the bold, addictive flavors that make this dish unforgettable.
Ingredients for Winger’s Sticky Fingers Copycat Recipe
- 25 ounces Frozen breaded chicken strips (cook as per package instructions)
- 6 Tablespoons Frank’s Hot Sauce (adjust to taste for spiciness)
- 4 Tablespoons Water
- 1 1/2 cups Brown sugar (for a sweet and sticky glaze)
- 1/2 cup Ranch dressing (optional, for dipping)
Step-by-Step Instructions for Preparing Winger’s Sticky Fingers
- Prepare the Chicken: Cook the frozen breaded chicken strips according to the instructions on the package. Ensure they are golden brown and crispy.
- Make the Sauce: In a saucepan, combine the Frank’s Hot Sauce, water, and brown sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the sauce is smooth.
- Coat the Chicken: Once the chicken strips are cooked, place them in a large bowl. Pour the prepared sauce over the chicken, tossing gently to ensure each piece is evenly coated.
- Serve Warm: Transfer the sticky chicken fingers to a serving plate. Serve immediately while warm. Optionally, accompany with ranch dressing for dipping.
Perfect Pairings: Sauce and Topping Ideas
While the sticky sauce and ranch dressing are a classic combo, why not mix it up? Try drizzling a bit of blue cheese dressing for a tangy twist or adding a sprinkle of chopped green onions for freshness. For a spicy kick, toss in a dash of cayenne pepper or sriracha to the sauce. Feeling adventurous? Serve with a side of coleslaw or pickle spears for a balanced bite.
Quick and Easy Serving Suggestions
These sticky fingers are perfect as a game-day snack or a fun weeknight dinner. Serve them over a bed of steamed rice or alongside crispy fries for a hearty meal. For a lighter option, pair with a fresh garden salad or veggie sticks. Don’t forget to set out extra napkins – things are about to get deliciously messy!
Storage and Reheating Tips
Got leftovers? Store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 350°F for about 10 minutes to keep them crispy. Avoid the microwave, as it can make the breading soggy. If the sauce thickens, add a splash of water and warm it up before drizzling over the chicken.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked chicken strips to skip the frying step entirely. You can also make the sticky sauce ahead of time and store it in the fridge for up to 3 days – just reheat and toss with the chicken when ready. For an even quicker dip, grab a bottle of store-bought ranch dressing instead of making your own.
Recipe Variations to Try
Switch up the flavor by using honey instead of brown sugar for a sweeter glaze, or add a splash of apple cider vinegar for a tangy twist. If you’re feeling bold, swap the hot sauce for buffalo sauce or bbq sauce for a completely different vibe. For a healthier option, try baking the chicken strips instead of frying them.
Winger’s Sticky Fingers Copycat Recipe
Ingredients
- 25 ounces Frozen breaded chicken strips
- 6 Tablespoons Frank’s Hot Sauce
- 4 Tablespoons water
- 1 1/2 cups brown sugar
- 1/2 cup ranch dressing optional for dipping
Instructions
- 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.