Sticky Fingers Like Wingers
Chicken-sticky fingers
Yield
4 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
brown sugar
|
*
|
| ⅓ | cup |
worcestershire sauce
|
|
| ¼ | cup |
ketchup
|
|
| 1 | tablespoon |
honey
|
|
| 2 | teaspoon |
red hot pepper sauce
(more or less as desired) |
|
| 2 | teaspoon |
apple cider vinegar
|
|
| 12 | ounces |
chicken tenders
frozen and breaded, or 16 ounces box |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
brown sugar
|
*
|
| 79 | ml |
worcestershire sauce
|
|
| 59 | ml |
ketchup
|
|
| 15 | ml |
honey
|
|
| 1E+1 | ml |
red hot pepper sauce
(more or less as desired) |
|
| 1E+1 | ml |
apple cider vinegar
|
|
| 346.8 | ml/g |
chicken tenders
frozen and breaded, or 16 ounces box |
|
Directions
In a saucepan over low heat, combine all ingredients, except chicken.
Warm sauce, stirring occasionally, while you cook the chicken.
Prepare chicken as directed on package in the oven.
Toss chicken in sauce and remove with a slotted spoon to a cookie sheet sprayed with non-stick cooking spray.
Bake in a 350℉ (180℃) oven for 5 to 7 minutes, or until sauce thickens and becomes sticky.
Serve chicken with the remaining sauce on the side for dipping.
