Boneless Buffalo Sticky Fingers

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So. Much. Deliciousness.
Do you love buffalo chicken wings?
Like the kind you can get at Winger's? My mouth gets all crazy just thinking about eating there. Nothing really compares to a real Winger's chicken wing. They somehow cook them just right. The outside is slightly crispy and the inside is juicy and fall off the bone tender. They are completely coated with that delicious sticky, spicy, sweet sauce.
Some places serve Buffalo chicken wings...and they are so hot your mouth falls off your face and you can taste....
Not these. 
They have plenty of heat but not so much as to kill your taste buds. And there is sweet. Perfectly hot and perfectly sweet. We eat them till the sauce drips off our elbows. Actually, that is how you know you are doing it right. The sauce is all over your face and it's running down your arms and it's dripping off your elbows. There are not enough napkins to fix this mess so you are really grateful that the sweet waitress anticipates your messiness and brings you several wet wipes all tidy in their tear open pouches. You are happy to tip this thoughtful person.


Sometimes perhaps you just want to stay home and maybe save a buck or two.
If this is the case, this is the recipe to use.
You will be pretty happy.
Your family will know you love them.
Maybe your family will tip you.

I really don't know what Winger's uses to make their delicious sauce but this recipe comes pretty close to tasting like theirs. Start with hot sauce. Not just any hot sauce. Find Frank's Hot Sauce. I've used original and I've used the Buffalo Wings flavor. I figure they must be different somehow but honestly I can't tell the difference. That might be because I have not tried them side by side. I bought one kind and used it up and then bought the other.
Both good.

In a small saucepan, combine the brown sugar, hot sauce and a little water.
That's it.

Cook until the sugar is completely dissolved. I use a little whisk, but really a spoon will do.

Any chicken will do here. I cheat and use the already breaded chicken breast portions you can buy in the freezer section at the grocery store.
These are Tyson brand and I got them at Costco
 I love Costco.

You could leave the pieces whole. But why? But I cut them in strips to sort of resemble chicken wings. Sort of. They cook faster, and more importantly, they are easier to dip in more sauce and Ranch Dressing. I use scissors because it's just easier.

You could bake the chicken pieces as it says on the package. But why? I'm sure it's healthier and all that. But I love them deep fried. ((Don't judge me.)) Cook them any way you like. You won't hurt my feelings. I will never know. If I did know, I would be thinking how you'd like them better if they were deep fried. ((Insert big smiley face here!))

Once they are baked or deep fried and drained on paper towels, take each piece for a swim in the delectable sauce. Make sure every little bit gets its fair share.

Pile all the deliciousness on a plate.

Surround the goodness with celery and don't forget the extra sauce
and plenty of Ranch Dressing.

You could go straight for the Ranch Dressing or dip them in the sauce again first and then the dressing. O my. ((licks lips))

Dip the celery, too. First in the sauce, then in the dressing. You don't like celery? Why is that? I hear lots of people say they don't like celery. When I hear that, I always think, "well, no one likes celery just to walk around munching on celery. Or maybe they do, but more likely they like what is ON the celery." Like this sauce and dressing. Really the celery is just an excuse to get more of this amazingly delicious sauce in your mouth without getting so over stuffed on chicken before your mouth is satisfied with enough of the sticky sweet burn.

If you really, really don't like the celery part. Or even if you do.
You could serve this chicken with 

No matter what you serve it with...


Boneless Buffalo Sticky Fingers

3/4 cup brown sugar
3 tablespoons Frank's hot sauce
2 tablespoons water
 boneless chicken
(I used Tyson frozen breaded chicken breast)

In a small saucepan, combine brown sugar, hot sauce, and water. Bring to a boil and cook for about a minute, until all the sugar is completely dissolved. Remove from heat.

Cut chicken in pieces and bake or deep fry. Coat each chicken piece completely in the sauce. Serve immediately with celery and extra sauce and Ranch Dressing for dipping.
This recipe will make enough sauce for about 4 breast pieces.
Any leftover sauce can be stored in a covered container in the refrigerator.
When you are ready to use it, simply reheat it on the stove top or in the microwave.

1 comment:

  1. The outside is slightly crispy and the inside is juicy and fall off the bone tender. Stickybuffallo