Our Version of Winger’s Sticky Fingers and Freakin’ Amazing Sauce

Wingers Sticky Fingers
We are huge fans of Winger’s sauce, we go buy the bottles of it all the time… but now there is no need. I will never have to go buy the sauce again. I’m not kidding, I can’t tell a difference between the real deal and these. This has got to be the exact recipe they use in the restaurant. We can whip these sticky fingers up in less time than it would take to go to Winger’s and order them! They are SO easy to make! Every single time I make these, they get devoured in no time flat. They are always the first thing to go if we have a tailgate spread.

Our Version of Winger’s Sticky Fingers and Freakin’ Amazing Sauce

Our Version of Winger’s Sticky Fingers and Freakin’ Amazing Sauce

Ingredients

  • For the sauce:
  • 1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
  • 1 1/2 c. brown sugar
  • 1 Tbsp. water
  • For the Sticky Fingers:
  • 1 c. oil
  • 1 pkg. frozen breaded chicken tenders (We like to use the Tyson brand)

Instructions

  • Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.
  • That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!
  • In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
  • Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.
  • *If you want to go a little lighter you can also bake the chicken tenders instead of frying, they still taste really good.
http://www.favfamilyrecipes.com/just-like-wingers-sticky-fingers-and-2.html

Comments

  1. I am so freeking out right now! My husband and i live in a place where there is NO Winger’s! I do think that should be against the law. We look forward to our once a year trip to see our parents in another state just to go and enjoy the wings! I’m so so happy about this I’m going to surprise my husband and make them tomorrow. You might have just made me woman of the year at my house. Thanks your great!

  2. I have never heard of or been to Winger’s but I made this sauce and put it on Chicken fingers for my boyfriend last night and he (who is probably the pickyest person ever) loved it!
    Love your site and all the recipes!

  3. I want to make these for the Super Bowl but I am curious where do you get the Franks Hot Sauce?? Thanks, cant wait to try them.

  4. Franks hot sauce is near the BBQ sauce in pretty much any grocery store. I have found it at Smiths, WalMart, Albertsons.. etc..
    We go through bottles of Franks at our house!

  5. Okay I made them! So spot ON! I did have to search for franks a little at my store. I asked and there was a few places they kept different kinds of hot sauce so if you can’t find ask or go to another store because franks is where it’s at. BTW I LOVE YOU AND YOUR BLOG!

  6. Thanks Sarah! I am so glad you liked them.. and the blog.. and me! haha you are way too nice :) So are you woman of the year at your house? I sure hope so! Making a meal that a husband loves through and through is not an easy task!

  7. I just used original. I’m sure either will work. I have tried both and I can’t really tell a big difference.

  8. I was soo excited when I saw the recipe for Sticky Fingers!!! I moved away from Utah a few months ago and have craved their Sticky Fingers salad since. I made your recipe and it tastes just like Wingers!!! Thanks!!

  9. Probably the best are the Tyson brand breaded chicken breasts. They are in the frozen food isle by the chicken nuggets.

  10. I just made these tonight and they were fab!! My husband was sceptical that they would taste just like wingers but they did!! Thank you! I love your Blog!

  11. Erica! I can’t wait to try these. Shad and I try to eat at Winger’s at least twice whenever we come home. And then we take a couple of bottle back to our home to keep us through until next time. Thanks for sharing!

  12. Only the BEST chicken fingers EVER!!! I also made then with popcorn chicken for an appetizer & they were a HUGE hit!! This is my favorite blog to visit!!!

  13. This recipe rocks. We just had Winger’s takeout last night, but the cost was a little more than we like. Just made this sauce today to compare and you can’t tell the difference. THANKS!

  14. I've actually worked at Winger's and you guys are pretty close! But yes, I bet that tastes almost exactly like it! It's cool to see how many fans of the Wing-Ding there are!

  15. I love this! My husband LOVES these and its such a good quick and easy meal and he still is way excited!

  16. You have just made my day!!! We now live in a state where there is no Wingers and well, like one of the girls said earlier in your blog, she may have a race for woman of the year. My husband loves this sauce. And I can't wait to make these tonight. Thank you so much!!

  17. Thank you so much for posting this…we have looked for a recipe for this for years, but always just paid for the bottles from Winger's. This is perfect and so easy to make! My husband even surprised me one day by making it himself :) We love it on our salads with breaded chicken and ranch. Thank you, thank you!

  18. Have you ever tried to duplicate the wings? I wonder if they are batter dipped, or just fried, or maybe a store bought variety could be slathered in this amazing sauce…… any ideas?

  19. I know that my brother just buys the store-bought bag of frozen wings at the store, fries them, then puts the sauce on em. I haven't tried using any rubs on fresh wings for this. If you do it, let me know how it turns out!

  20. I tried making the wings with this sauce. I used the store bought wings, let them defrost, pat dry, then fried them in a pan with vegetable oil. I cooked them for about 18 minutes but could never get them crispy, so I put the sauce on and baked them for about 10 minutes but that only made them a little dry, and still not crispy. I talked to a girl at Wingers and she said they put a batter on them, but if they do it has to be very thin because they don't seem like they are battered. I will try it again with using a little flour and baking soda rub on them, a very thin one and see how that goes. Any suggestions would be great. I will say this recipe is great, I made this one night then went to Wingers a few days later I can say they taste exactly the same, our family eats at wingers at least once a month and I cant tell a difference in this sauce and the restaurants. I just need to get the wings down, and I'll save myself some money.

  21. Try adding 1 tsp of salt into the sauce, and it will go from 97% to 100% tasting like Wingers. Also another tip is to bring the sauce to a rolling boil, and add the chicken right into it, it will coat perfectly. Remove and place directly on serving plate or platter.

  22. So I have tried using a flour/cornstarch rub and a flour/baking powder, and a flour/baking soda rub and none of them work very well. The one with baking soda was the best but each time I still cannot get them very crispy, it turns our more like the KFC breading. If someone could give some light on how to make crispy wings that would great, the sauce recipe on here is just fine so I dont need any tips on that, in fact I have tried the Wingers sauce and this recipe and cant even really tell a difference between the two. So my continued quest is to make crispy wings, because once I have that I know how to do the rest. I have searched lal over the internet and most people just say to cook them long enough but when I do they either get too dry, or too burnt. I'm getting frustrated here, so any help would be much appreciated. Thanks all!

    • I’m pretty sure the frozen wings are the problem, especially if they are the big bags of flash frozen wings with a “glaze” on them. If you get fresh ones from the meat dept. you should be fine with what ever you do (you can even freeze them) but the big bags of wings have never really dried out enough for me to get them crispy, no matter how many times I’ve dabbed with paper towels, etc…

      You are probably already doing this, but just in case…make sure your oil is good and hot!

  23. Drew,
    try dipping the wings in 1/4 C. Corn starch, 1 egg (lightly beaten) and between 1/4 and 1/2 C. water. The batter will be a little lumpy, dont over mix it. Fry in a little oil until heated and crispy! This batter is light and works perfect for wings:) Add the sauce and dip them in ranch and you dont need to pay $10 for wingers anymore!

  24. Just made these for dinner tonight! AMAZING! I can't get enough of your blog! You're awesome! I posted the recipe with link to your blog on my food blog.

    gourmified.blogspot.com

  25. Yum! We don't have Wingers where I live, but these sounded so good I had to try them. Awesome recipe! Awesome blog! Thanks!

  26. This is the closest recipe that I have found!! I have made another recipe that I found on the internet for Winger's sauce many times before. It had a bunch of ingredients and was good but this recipe is FAST and FABULOUS. I craved sticky fingers my whole pregnancy and still can't seem to get enough of them. I do make them a little healthier by using chicken tenders coated in crushed ritz crackers. I bake them until they are golden brown and then slather this sauce all over and bake until the sauce thickens a bit on the chicken. YUMMY! I 7x the recipe so I could use a whole bottle at once. (I was cooking for 2 large families.) So I used one whole bottle of Franks sauce, 5 cups of brown sugar (don't think about it.) and then 10 TBS of water. There was ample to cover a large cookie sheet of chicken tenders plus have a bunch for dipping and enough to refill the empty Franks bottle for the next time.
    THANKS FOR A GREAT RECIPE!!

  27. You can also bake these in the oven at whatever the bag says to bake them and then dump the sauce over them. Another way is to add half the sauce to them before you bake them and then the rest after… Then you dont have to fry and it taste amazing!

  28. I'm not all that familiar with Winger's sauce, but wanted a sweet and spicy wing sauce. This is AWESOME. I make my own boneless wings and this is now always in the sauce line up. :) Thanks!

    Chelle

  29. Since I haven't worked all year (injury), I can't afford Wingers, this is the best recipe EVER!!!!!! We make it all the time and laugh when we drive by Wingers…thanks so much!

  30. I have tried this sauce twice, we LOVE the flavor, but it ended up being grainy both times. What am I doing wrong?

  31. @Mommamia— I have no idea. It is definitely supposed to be smooth. You need to cook it long enough for the sugar to dissolve, not necessarily bring it to a boil. I don't know what to tell you! Hopefully it will turn out better next time!

    Erica

  32. My husband thinks I am the greatest wife in the whole world for recreating his FAVORITE (mine too) meals at home. Thank you so much for taking the time to figure these recipes out for us newlyweds who want to feed our husbands good food on a tight budget!

  33. So, we made this once and it turned out perfectly. Then, on the second time, our sauce turned grainy and ended up like sludge. Happened again just now on our third attempt and we are frustrated since we didn’t do anything different (we think). We don’t remember boiling it the first time and we did on the our failed attempts. I thought it might be that, until I read that someone brings it to a rolling boil. Any suggestions?

    • We usually bring it to a simmer– stirring often. We usually don’t let it boil for a long time, just until the sugar is all dissolved. Then stir often as it is cooling.

    • don’t know if this is the problem or not but try not scraping the sides of the pan when you cook it and also, oddly enough, don’t make it on a really rainy or humid day. Whenever we make candy (toffee, caramel corn, peanut brittle, etc) it turns out really grainy and sugary if you scrape the sides of the pan when stirring or if you have a lot of moisture in the air. I know it’s not technically candy but with that much brown sugar I’d say it’s a fair comparison! :)

  34. Thanks for the recipe! My husband and the guests loved it! I cooled the sauce down before I put the chicken and it was perfect.

  35. I saw they have the Tom’s hot sauce and Tom’s buffalo wing sauce. I just want to make sure I’m getting the right stuff. Is it the hot sauce or buffalo wing sauce? I think I saw 2 or 3 varieties last time. I love winders sticky fingers, so good.

  36. I came across this recipe the other day. I’ve never heard of Wingers before but I liked how easy the recipe was and was trying to put a menu together for the Super Bowl. Well, we loved them! They went over very well with 2 adults & 4 teens. I don’t like spicy food but these had the right balance of sweet & spicy.
    Thank you

  37. These look amazing! I live in New Zealand so we dont get these here. Is there a substitute for hot sauce? I dont think its sold here!

    • Franks definitely tastes the best, if you are unable to use that, you could maybe get away with using a different brand… if there aren’t any other brands of hot sauce available I don’t know what to have you try! :S Do you have any kinds of pepper sauce there?

  38. Just made these, never been to Wingers because I’m on the East Coast, but I found the recipe on Pinterest and it looked good. There wasn’t a single piece of chicken left…so good!

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