We’ve been making these sweet and spicy coated chicken fingers for years. We’ve missed this family favorite since moving to the East coast and decided that it must be recreated in the kitchen!

We've been making these sweet and spicy coated chicken fingers for years. We've missed this family favorite since moving to the East coast and decided that it must be recreated in the kitchen!
 
If you’re from Utah, you know what I’m talking about here. Wingers. Sticky. Fingers.
 
These things are legendary!!! And for good reason. Completely addictive and everything you’re looking for in comfort food goodness with a little spice. Dip these suckers in some ranch dressing, and you’ll think you’ve died and gone to heaven.
 
Even better?? You can make a dead-on copycat right at home with basically little-to-no effort. I kid you not. 
We've been making these sweet and spicy coated chicken fingers for years. We've missed this family favorite since moving to the East coast and decided that it must be recreated in the kitchen!
 
All you’ll need are TWO simple ingredients for the sauce. I know people say that you have to use Frank’s hot sauce to get the flavor just right. But my husband and I actually love using a Food Lion brand buffalo sauce instead. It’s a little creamier than straight up Frank’s, and I think it’s just perfect. But that can be up to you.
 
Also up to you– how you do the chicken strips. The recipe I’m providing today is simply for the sauce. I’m leaving you up to your own devices when it comes to the chicken strips, but I’ll tell you what we like to do… when I have the time and am willing to clean up the mess, we prefer to bread and fry our own chicken strips. So that’s option one. Messy, but so good.
 
Option 2: get chicken strips from your favorite restaurant. I’ve bought strips from PDQ, Chick-Fil-A (my personal favorite, although it doesn’t taste like Wingers, since CFA has a pretty distinct taste of their own), and a local grill. All good.
 
Notice what’s not an option? Frozen chicken strips. It’s just gross, guys! They never taste quite right! If you want the full Wingers experience, fry your own or buy them fresh from a restaurant that knows what’s up with fried chicken. You’ll thank me, I promise.
 
Enjoy!!
Wingers Sticky Fingers Copycat

Wingers Sticky Fingers Copycat

Yield: 3 Cups
Cook Time: 30 minutes
Total Time: 30 minutes

We’ve been making these sweet and spicy coated chicken fingers for years. We’ve missed this family favorite since moving to the East coast and decided that it must be recreated in the kitchen!

Ingredients

  • 2 cups buffalo sauce
  • 2 cups brown sugar

Instructions

  1. Whisk sauce and sugar together over medium-high heat until the sugar has dissolved and it reaches a boil. Remove from heat immediately.
  2. Dip fried chicken in the sauce to coat and let excess drip off before plating.

Notes

  1. You can use any amount of sauce and brown sugar. Just be sure that they are measured in a 1:1 ratio.

Nutrition Information:
Yield: 3 Cups Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4051mgCarbohydrates: 122gFiber: 0gSugar: 120gProtein: 1g
 

 
 
 
 



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Ashton • Keaton • Mia

Administrator at Keat's Eats
Ashton and Keaton began blogging together in 2016 as a passion project. Both siblings are lovers of food, family gatherings, and entrepreneurial pursuits, which made starting a food blog together a no-brainer. Mia married into the family in 2019 and joined Keat’s Eats shortly afterwards, bringing her INCREDIBLE Italian Macarons with her.