Sunday, October 12, 2008

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 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'!

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 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.

1 comment:

Greg and Gwen said...

We love this recipe...only I cheat and use Costco's breaded chicken tenders! They work great!!!