Sticky Fingers

(I know this pic is of chicken wings, but finding a pic of sticky fingers proved to be rather difficult...and embarrassing. I didn't know rolling stones had an album...well we'll just leave it at that. They do look yummy though! So I guess it does the job...)

I meant to post this recipe a while ago...like a long while ago. I kind of forgot until I whipped some up this weekend...and then another batch today... Well, you get the picture. If you have ever been to Wingers (it's kind of like a diner chain in mostly Utah and Idaho) and had their wings/sticky fingers they are more of a sweet heat then the traditional vinegar heat of regular buffalo wings. Anyway, we LOVE them and this is our recipe for them. DELICIOUS! You could say they are finger lickin'!

Sauce:
2 1/2 cups brown sugar
3 Tbs corn syrup
1/2 cup water
1/3 cup Frank's red hot sauce (NOT tabasco sauce. If you want generic look for "Louisiana" hot sauce - that's what we use.) - p.s. I use more...like 1/2 cup or so.
1 Tbs apple cider vinegar

Combine sugar, syrup, and water in a heavy bottom sauce pan. Heat on medium heat until boiling. Reduce heat and add hot sauce and vinegar. That's all.

Sticky Fingers:
chicken breast cut into strips (or you can use chicken tenders)
1 cup flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1/3 cup Frank's red hot sauce
1/4 cup water

In a large ziploc bag combine everything BUT hot sauce and water. In a shallow bowl, combine hot sauce and water. Coat your chicken in flour mixture (ps I never measure my spices, I just dump...) then dip it in the hot sauce mixture. Coat the chicken one more time in flour mixture and then fry in a fryer for roughly 5 minutes (or until they are done) We set our fryer at 355*

Once chicken and sauce are prepared, coat chicken in sauce and eat. Once they are "dipped" you can cook them in the oven at 350* for a couple minutes to sort of thicken up the sauce. My husband likes them best after they have sat for a few minutes (like ten) because the sauce gets stickier.

We don't really do bones with our chicken...but this recipe can be easily adapted for chicken wings. I think with wings you just fry them, no breading, and then sauce them. If anyone is a chicken wing expert feel free to comment if I am misinformed.