March 20, 2015

Sticky Fingers

Since tearing my ACL and MCL, I have had a fair few number of days where I have thrown myself the internal pity party. I tell myself "I shouldn't have done that last run." "What was I thinking trying that jump?" "I just want to be back to normal. I could be skiing in Utah, I could be getting into shape exercising."

All of that is going through my mind. And my poor husband is along for the ride because he is supportive and probably doesn't want to know what kind of freak out I would have if he went on a ski weekend. I have told him to go without me for the record. So here he is sitting at home with me. 

One of my co-workers who has also been supportive of me during my time of gimpy-ness is from Utah. I was throwing myself an internal pity party and wishing I could find myself something other than my Sweet and Sour Chicken and Sweet and Spicy Wings to make. He said back in Utah there is a place called Wingers and they have great things called Sticky Wings. Naturally I looked it up and my mouth began to water.

On their menu it says they have it in quesadilla form too. I may be trying that next!


3-4 chicken breasts, pounded to 1/2 inch thickness
1/2 cup of flour
3 eggs
1 cup of panko bread crumbs
cooking spray

For the sauce:
1 1/2 cups of brown sugar
1/2 cup of Frank's Hot Sauce
1/2 tsp garlic powder
2 tablespoons of water


Preheat the oven to 425 degrees and grease a baking sheet with cooking spray. Slice the chicken breasts into strips and pound them to tenderize and flatten. (I literally put the breasts in a quart size bag and just bang on it with the hammer...)

Press chicken strips into flour to coat. Place the panko crumbs into a bowl. In another bowl whisk the eggs. Dip the flour coated chicken strips into the egg mixture and then toss in the panko crumbs to coat.

Place the chicken pieces onto the baking sheet and spray with more cooking spray. Bake for 15-20 minutes until chicken is browned and cooked through.

While the chicken is cooking, prepare the sauce by mixing hot sauce and brown sugar in a saucepan stirring over medium high heat until melted and comes to a boil. Remove from heat and add the garlic powder and water until smooth.

When the chicken strips are done, toss in sauce, serve warm and with ranch dressing.

Recipe adapted from Le Creme de la Crumb


  1. I need to try these... I love your recipe posts!

  2. Yuuuuuummmmmm!!! I have GF flour and bread crumbs, so this will be attempted soon.


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