12 September 2011

The Best Chicken Strips (or Wings) Ever

I forgot to take a picture, but you can see one at Favorite Family Recipes, where I got the recipe.

Winger's Sticky Fingers

For the sauce:
1/3 c. Franks Red Hot Sauce Original
1 1/2 c. brown sugar
1 Tbsp. water

Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to strips or wings OR prepare ahead of time and refrigerate. The chicken turns out best if you don't pour hot sauce over them, when it cools slightly it gets thicker and stickier. I serve the extra sauce on the side for dipping, but you can obviously serve ranch dressing or blue cheese dressing on the side like with wings, too.

I actually use more Franks Red Hot because we like things spicier around here. It tastes great according to the recipe, but is more of a sweet sauce than a spicy sauce. So, it's easily adjustable.