Wingers Sticky Fingers

For all of you who don't know what Winger's is, well it's a lovely little diner in Utah, Idaho, and a couple other states and they are know for their spicy wings and "sticky fingers".  Their sticky fingers are delicious chicken fingers drenched in their Famous sauce (aka Freakin Amazing Sauce).  This sauce really does live up to its name of being Freakin Amazing!

I wanted to share my version of these delectable little bites with you because I think these would be a great appetizer or dish to share with friends for the upcoming super bowl.  I made homemade chicken fingers which were super easy and very affordable, but if your in a time crunch you can always use breaded frozen chicken tenders also.

Recipe:

For the Chicken Tenders:

2 boneless skinless chicken breasts

2 cups panko bread crumbs

season salt

1/2 cup flour

1 egg

1/2 cup milk

salt & pepper

For the Sauce:

3/4 cup Franks Hot Sauce (HAS to be Franks!)

1-1/2 cups brown sugar

1/4 cup water

2 Tbsp. Honey

Preheat your oven to *350.  Line a baking sheet with lightly greased foil.

Trim the chicken of any fat.  Slice the chicken widthwise into 6-8 strips.  In 3 seperate bowls, combine the flour and a little salt in the 1st bowl, whisk together egg and milk in the 2nd, and combine the panko bread crumbs and seasoning in the 3rd.  Take each strip and dip into the flour, then egg wash, then dredge in the bread crumbs. Repeat with each strip.

Bake the strips for 25-30 minutes.  While the chicken is baking combine all the ingredients for the sauce together and set aside. 

As soon as the chicken is done baking, pour sauce over each chicken tender till they are completely covered with sauce.  Serve with a side of celery and extra sauce for dipping.

*We like to combine some of the Freaking Amazing Sauce with some Ranch and you've got yourself some Creamy Freaking Amazing Sauce, which Seriously is AMAZING!!!

Recipe Source: Me

Spicy Pork Chops

(please excuse the horrible lighting! We ate late this night)

These pork chops were so so yummy! They had so many delicious flavors going on all at the same time! They were spicy but then there were hints of honey, then you would bite down into a big piece of bacon and well, the rest is just history. They were absolutely delicious and were great for changing up the menu a bit.

Recipe:

4 bone in pork chops

4 slices of Bacon (chopped into bite sized pieces)

1/2 of a whole onion (diced)

3 cloves of garlic (minced)

1/3 cup soy sauce

3 Tbsp. lemon juice

2 Tbsp. Honey

1 1/2 tsp. chili powder

3/4 tsp. curry powder

Slice the bacon into bite sized pieces then cook it over medium heat till crisp.  Place the cooked bacon onto a paper towel to drain any excess fat.  KEEP the bacon grease in the pan! Next, take your pork chops and place them into the large skillet with the bacon grease. You are going to brown them on both sides for about 5 minutes pser side.  

Combine the soy sauce, honey, lemon juice, garlic, chili powder, and curry powder all together in one bowl.  Pour over the pork chops. Place the diced onion and bacon over the pork chops then cover the pan, turn the heat to low, and simmer the chops for 30-35 minutes.  Serve with rice.

Sticky Coconut Chicken

We have been absolutely LOVING this warm weather here in Houston!  We took a nice trip down to the Kemah Boardwalk this past weekend, then decided to fire up the grill and make some delicious Sticky Coconut Chicken when we got home.  This chicken is the perfect balance of sweet and spicy that I really think the whole family will love!  I have to give The Hubs a major shout out cause he cooked this chicken to absolute perfection!  The meat was super tender and juicy!  Seriously, I highly suggest you make this chicken soon, even if its cold where you are right now, this chicken will sure heat things up!

Recipe:

3-4 Boneless Skinless Chicken Breasts

For the marinade:

1 cup Coconut Milk (Use the remainder of the coconut milk for cooking the rice in)

1 tsp. Red Pepper Flakes

3/4 tsp. of ground ginger (if your using fresh ginger than it calls for 1 Tbsp)

1 tsp. Ground Black Pepper

For the Glaze:

3/4 cup Rice Vinegar

1/2 cup sugar

3 Tbsp. Soy Sauce

1 Tsp. Red Pepper Flakes

For the Rice: 

1 1/2 cups White or Brown Rice (I just use the minute rice cause its so quick)

1 cup of the remaining coconut milk

1/2-3/4 cup water

In a large container, combine the chicken, coconut milk, ginger, pepper, and red pepper flakes and let marinade 3-4 hours or overnight.

Heat your grill to *220 and slowly grill the chicken. (It may take a little longer than usual but you will end up with the perfect tender, juicy meat.)

While the chicken is grilling, combine all the ingredients for the glaze in to a medium size saucepan and bring to a boil over medium heat. Boil for 1 minute stirring constantly, then reduce the heat to low and simmer for 10-15 minutes stirring occasionally.  

When the meat is just about done, take a basting brush and brush both sides of the meat with the glaze.  Save the remaining glaze for your coconut rice.

For the rice, in a small pot bring the liquid to a boil. Stir in Rice and boil for 1 minute.  Remove from heat and cover for 5 minutes. Fluff with a fork and serve!  Drizzle the glaze over your rice.

(Recipe Source: The Sisters Cafe)