Winger’s Sticky Fingers and Freakin’ Amazing Sauce

5 from 45 votes
90 Comments

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 We make these Winger’s Sticky Fingers and Freakin’ Amazing Sauce in less time than it would to take get takeout from Winger’s! Only TWO ingredients in the sauce!

Wingers Sticky Fingers with Freakin Amazing Sauce and ranch for dipping on a serving dish

Winger’s Sticky Fingers and Freakin’ Amazing Sauce

We are huge fans of Winger’s Sticky Fingers and Freakin’ Amazing Sauce. We used to go buy the bottles of sauce all the time, but now there is no need. I will never have to go buy the sauce again. No 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 Winger’s 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 and people always beg me for the recipe. My kids absolutely LOVE them! They request them for dinner all the time.

Freakin’ Amazing Sauce

Now back to the Freakin’ Amazing Sauce. It is very appropriately named. We use this stuff on everything. It is awesome over grilled chicken, burgers, and kabobs. Pretty much it tastes great on anything that you can grill. We love dipping it in our Homemade Ranch Dressing or making a sticky fingers salad with sticky fingers on top. Another of our favorites is dipping popcorn in this homemade Freakin’ Amazing Sauce. For us, it’s like being in the restaurant because whenever we go to Winger’s and they give us popcorn we always ask for a side of the sauce just to dip popcorn in as we are waiting. Anybody else do that? Yeah, I’d say that we are a little obsessed.

Wingers Sticky Fingers with celery and ranch for dipping

Tips to try

Please make sure you use Frank’s Hot Sauce brand when you make it. Nothing else will taste as good or as close to the original. Also, make sure that you let the sauce cool to room temperature before you pour it on the chicken otherwise it won’t stick as well. See our instructional video below and get the recipe below that!

One reader suggested adding 1 tsp. garlic powder to the sauce mixture. Another reader recommended a little less sugar and cooking longer to reduce the liquid. Let us know if you try it and how it works out for you!

Winger's Sticky Fingers and Freakin' Amazing Sauce with Celery and Ranch Dip

More Copycat Recipes from WINGERS Roadhouse Grill

How to make Winger’s Sticky Fingers and Freakin’ Amazing Sauce

Wingers Sticky Fingers with Freakin Amazing Sauce and ranch for dipping on a serving dish

Winger’s Sticky Fingers and Freakin’ Amazing Sauce

5 from 45 votes
We make these Winger's Sticky Fingers and Freakin' Amazing Sauce in less time than it would to get takeout from Winger's! Only TWO ingredients in the sauce!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 8 servings

Ingredients

STICKY FINGERS:

SAUCE:

  • 1/3 cup Franks Hot Sauce It has to be Franks Hot Sauce... no other sauce will taste as good
  • 1 1/2 cups brown sugar
  • 1 tablespoon water

Instructions

FOR THE STICKY FINGERS:

  • Prepare chicken strips according to package directions. You can either bake or fry. We prefer the fryer method as it tastes more like how Winger's prepares them.

FOR THE SAUCE:

  • 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 chicken strips 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.
  • Heat oil in a deep fryer to 375 degrees. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of the chicken strips begin to turn brown. 
  • Remove from heat, place chicken strips in serving bowl, add sauce mixture and stir together.

Video

Nutrition Information

Calories: 344kcalCarbohydrates: 52gProtein: 20gFat: 6gSaturated Fat: 3gCholesterol: 57mgSodium: 421mgPotassium: 399mgFiber: 1gSugar: 40gVitamin A: 25IUVitamin C: 1.1mgCalcium: 41mgIron: 1.4mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    You have the recipe for the amazing sauce exactly right. I worked at Wingers for 19 years and was one of the original crew. We used to make all the sauce “in house” for the first few years. We had to sign a contract saying we wouldn’t give out the recipe. We used to make it a little sweeter by adding more brown sugar. The wings are actually coated with cornstarch, not flour, mixed with sauce before deep frying then tossed in more sauce afterward.

    1. Thanks so much for the comment! Very good to know about the cornstarch, we will have to try that next time! 😀

    2. I came back to recheck the recipe to make sure I didn’t forget it and I had Panko ready but I think I’ll use the cornstarch method this time, sounds awesome!

  2. Hi, this looks amazing! So excited to try them. I would just like to know what sauce you used to dip them into at the end of the video?

    1. Hi Tracy, Thanks for asking! We dip our Winger’s Sticky Fingers in our homemade ranch dressing. It is delicious! You can find the recipe here:
      /buttermilk-ranch-dressing-recipe/

  3. 5 stars
    I used Frank’s Buffalo and it was amazing, I made (1.5x ) the sauce and used extra chicken. I also used boneless skinless chicken breasts and the cut them in half and beat them with a rolling pin to about ½” thick. So tender inside and so crunchy outside they were terrific. This is my new fav and I will making this again and again and again………………………..

  4. The closest thing to Tyson breaded chicken tenders at my store were Tyson dinosaur-shaped breaded “fun nuggets.” Does anyone know if these are the same thing with the exception of the dinosaur shape? If used, will they taste the same?

  5. What size bag (how many ounces) of chicken tenders do you use? I have a bag from Costco so I want to be sure I make the right amount of sauce for the right amount of chicken. Can’t wait to try this!

    1. Just like the 2Lb. bags you can get at regular grocery stores… the Costco ones would definitely be too big. Think like 12-15 chicken tenders…

  6. Hi Just curious, what is the dipping sauce in the photo (and we dont have wingers here, but i have heard of them) Thank you!

  7. 5 stars
    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!

  8. 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!

    1. 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?

  9. 5 stars
    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

  10. 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.

  11. 5 stars
    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.

  12. 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?

    1. 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.

    2. 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! 🙂

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