Winger's Chicken Strips

Holy Macaroons it's been a looooong time since I've made dinner!

Here are my excuses:

After graduation we lived with my father-in-law for 2 weeks.

Then we lived in a friend's studio apartment (no oven, only hotplate)

Then we lived with my mother-in-law for 2 weeks.

Then we lived with my sister-in-law for 6 (yes, six) weeks.

Then we spent another week in Hawaii between sister-in-law and mother-in-law.

Then we moved to Maryland, where I stayed for 5 days.

Then I left for Europe for 4 weeks.

And now that I'm back, 

I can start cooking again!

And that makes Adam - and me - very happy :)

I checked out this book from the library yesterday:

I was so excited to see some of my favorite restaurant dishes in there! This guy is a genius! 

The first one we tried was Winger's Sticky Chicken Fingers -

if you're from Idaho, you know what I'm talking about.

If you're from Hawaii, you probably don't and you probably should.

The recipe is super easy and it is soooooooooo good. I only made half of our chicken strips this way because I didn't think Adam would like it (he doesn't like spicy, and didn't believe me that this wouldn't be spicy), but Adam ended up trading his plain strips for the sticky ones! It's a success!

Winger's Sticky Fingers:

The Sauce:

1/3 Cup brown sugar (this makes it very sweet; can reduce)

1/3 cup worcestershire sauce (i love saying that word; it just goes on and on and on)

1/4 cup ketchup

1 TBS honey

2 tsp tabasco (I used a different hot sauce because I dont like the flavor of tabasco, and I used a little more than called for because I like mine a little hotter)

2 tsp apple cider vinegar

About 10-12 chicken strips

1. Preheat oven to 350 F

2. Bake the chicken strips like normal in the oven.

3. In a saucepan, combine all sauce ingredients and simmer until warmed through.

4. Toss the cooked chicken in the sauce, coating it well and evenly. Place the coated strips on a cooking sheet and place in the oven.

5. Bake for 5-8 mins; this is what makes the sauce thicken and become sticky.

6. Use remaining sauce for dipping!

This recipe is true to the original, both Adam and I loved it. The plain strips looked cold, crusty, and boring compared to the sticky fingers! Will def. use again. Served with my easy mashed potatoes.