Best Sticky Fingers Recipes

STICKY FINGERS

Steps:

• Cook chicken as directed.
• Combine all other ingredients in a medium sized bowl.
• Toss chicken in the sauce.
• Spread chicken on a greased cookie sheet.
• Bake at 350 for 5-7 minutes.
• The longer it cooks the stickier they become.

PHEASANT STICKY FINGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the honey and wing sauce together until smooth; set aside. Season the flour to taste with salt and pepper; whisk, and set aside.
• Beat the eggs in a mixing bowl until smooth; stir in the pheasant strips. Remove the pheasant strips from the egg, and gently press into the flour to coat; shake off the excess flour. Melt the butter in a large skillet over medium heat. Cook the pheasant strips on each side until golden brown and crispy, about 3 minutes per side. toss the pheasant strips in the wing sauce, and pour into a 9x13-inch baking dish.
• Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.

STICKY FINGERS CHICKEN

Steps:

• Spoon the worcestershire sauce, orange juice, mutard and honey together in a bowl, and stir them until they are evenly mixed.
• Then brush all over chicken pieces.
• Lay the chicken on the BBQ and cook for 30 minutes turning and basting occasionally with the glaze.

THAI STICKY CHICKEN FINGERS RECIPE - (4.2/5)

Steps:

• Line 2 baking sheets with foil then spray very well with nonstick spray and set aside. Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Panko crumbs to food processor then process until fine crumbs and then add to almond crumbs. Season almond + bread crumb mixture lightly with salt and pepper. Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don't skip this step or breading will fall off. Preheat oven to 425 degrees. Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through. Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.

THAI STICKY CHICKEN FINGERS

Steps:

• 1. Line two baking sheets with foil and spray with cooking spray. Set aside. .
• 2. Whisk eggs and milk together and place in shallow dish. Mix flour with salt and pepper and place in a shallow dish. place panko and cilantro in a third shallow dish.
• 3. Dip each chicken finger first in flour shaking off excess then in egg mixture then in panko mixture. Place on baking sheets. Place in refrigerator for 30 minutes.
• 4. Preheat oven 425 degrees. Spray the chicken fingers with cooking spray and bake for 10 minutes then flip them and bake 5 to 7 more minutes. Until golden brown
• 5. For the sauce combine all ingredients in saucepan except cornstarch and water bring to a boil and reduce to a simmer and simmer 10 minutes. Bring back to a boil and pour in the cornstarch and water mixture. Cook 1 minute until thickened. Serve over chicken fingers or as a dip

WINGER'S STICKY FINGERS

Steps:

• FOR THE SAUCE Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves ( we actually doubled the recipe and it was the perfect amount for the chicken and for dipping). **Add a little Ranch for creaminess FOR STICKY FINGERS In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch ( we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.

STICKY FINGERS BBQ WINGS

Steps:

• Preheat oven to 400 degrees. Spray your baking dish (I use Trader Joe's Coconut Oil Spray for cooking). In the baking dish, combine 5 lbs frozen chicken wings, the whole bottle of dressing, the contents of the packet of onion soup mix, and the entire jar of jam into the dish. Mix well. *You may add/dollop a few tablespoons of butter every few inches on top of the wings, this will help retain moisture & keep chicken juicy.
• Before baking, make sure that all wings are covered in the sauce mixture. Bake on 400 degrees for 3 hours making sure to carefully but completely mix through the wings evenly, every half hour or so. This will alleviate dryness & burning.

STICKY FINGERS, STICKY BUNS

Steps:

• Heat oven to 350. In small pan, combine 3 tbsp butter, corn syrup and 1/4 cup brown sugar over low heat. Stir until butter is melted.
• Pour butter mix into 9" pie pan, totally covering bottom of pan. Place pecan halves, flat side down over syrup mix. Melt remaining butter in pan.
• Unroll dough on lightly floured surface, brush w/ melted butter. Sprinkle w/ remaining brown sugar and the cinnamon. Starting at wide end, roll dough up jelly roll style. Cut dough into 8 slices. Arrange, cut side up in pan. Bake 20 mins or until golden. Invert onto plate and serve.