Monday, March 14, 2016

Winger's Sticky Fingers

Winger's Sticky Fingers: Savory Sweet and Satisfying

So there is a restaurant called Winger's Roadhouse Grill and they serve famous sticky fingers.  The menu describes them as "Plump slices of juicy, hand-breaded chicken breast bathed in the signature sauce of your choice.".

I have never heard of this restaurant and when I looked them up I discovered that is because there is not any near where I live or have ever lived. But this copycat recipe sounded good so I decided to try it and see what these Famous Winger's Sticky Fingers taste like.

The result was a success and my whole family loved them. They do have a little bit for spice to them. My youngest who has recently decided that she no longer likes foods with any sort of spiciness in them, just dipped hers in ranch and said she could no longer taste the spice. Definitely a recipe that I will be making again.

Winger's Sticky Fingers


  • 4 boneless skinless chicken breasts
  • a
  • 1/2 cup all purpose flour
  • 3 eggs
  • 2 tablespoon water
  • 1 cup panko bread crumbs
  • 1 1/2 cups light brown sugar
  • 1/3 cup Frank's Red Hot Sauce
  • 1/2 teaspoon garlic powder
  • 2 tablespoons water


  1. Preheat the oven to 425┬║ F. Grease a baking sheet with cooking spray.
  2. Pound the chicken breasts until they are about 1/2 inch thick and then cut into strips.
  3. Place the chicken strips into a resealable bag and add the flour. Seal the bag and toss to coat the chicken in the flour.
  4. Place the panko into a shallow bowl.
  5. In another shallow bowl whisk together the eggs and water.
  6. Remove one flour coated chicken strip and dip into the egg mixture, coating both sides. Then dip into the panko pressing down to coat both sides well. Place the chicken strip on the prepared baking sheet and repeat the process with the remaining chicken strips.
  7. When all of the chicken strips are done and on the baking sheet, spray them well with cooking spray.
  8. Bake for 15-20 minutes or until the chicken is browned and completely cooked.
  9. While the chicken is cooking, prepare the sauce. In a medium saucepan, combine the brown sugar and hot sauce.
  10. Turn the heat onto medium-high and cook stirring constantly until the mixture comes to a boil.
  11. Once the mixture is boiling remove from the heat and add in the garlic powder and water, stirring to mix well.
  12. When the chicken is done, dip the strips into the sauce and coat well.

If you have any sauce leftover you can save it for another occasion or serve it with the chicken strips for those who may like extra sauce.

Nutrition Facts

Servings 6

Amount Per Serving

Calories 306

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 2.7% Vitamin C 2.7%

Calcium 1.6% Iron 10.5%

*Nutritional information will vary depending on the brands you use.

*Adapted from Creme de la Creme.
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