Few restaurant sauces have earned the loyal following of Winger's Sticky Fingers Sauce. With it's irresistible combination of sweet brown sugar and tangy hot sauce, this simple copycat recipe creates the perfect sticky glaze for crispy chicken strips, wings and more. Best of all it comes together with only three simple ingredients, making it an easy way to bring restaurant flavour to your own kitchen.
Whether you are serving it for game day, family movie night, or a casual dinner, this sweet-and-spicy sauce is guaranteed to have everyone reaching for seconds!
I have never been to Winger's but everything I have seen online about them makes me want to go there. They are a casual dining restaurant and alehouse based mainly in Utah, but have also spread to Idaho, Montana, Nevada, etc. They specialize in family friendly food and entrees, but one of their most popular dishes is their Sticky Finger's Sauce which is usually served with wings or chicken fingers.
This is a recipe that I adapted from one which I found on the Six Sister's Website. I printed it out wanting to give it a go. I thought it would be something Eileen would really enjoy.
I chose to use Schneiders brand frozen chicken tenders. I like the crisp and crunchy coating on them. I also like that they don't taste artificial and the chicken always comes out tender and not overly dry. There are not a lot in the bag, but they are huge so they go a long way and would easily feed four people.
The sauce came out nice and sticky and not overly hot. I was a big worried that it might be too spicy. I don't really like things that are too hot these days. This sauce had just the right amount of heat. If I had any concerns at all, it was that there was a lot of sugar in the sauce, but that can be helped by only drizzling the sauce over top and not drenching the chicken in it.
We both really enjoyed these! I served them with some Hellman's Chicken Wing Ranch mayo for dipping and Eileen was licking her chops! They are sticky though, so you may need to pass some wet cloths for finger cleaning!
INGREDIENTS NEEDED
TO MAKE
🐔WINGER'S STICKY FINGERS SAUCE (COPYCAT)🐔
Three simple ingredients put together in the most delicious way.
For the sauce:
- 6 TBS Franks Hot Sauce
- 4 TBS water
- 1 1/2 cups (300g) soft light brown sugar
To serve:
- Cooked chicken strips or fingers
- Ranch dressing for dipping
🐔INGREDIENTS NOTES🐔
Frank's Hot Sauce
This is what gives this recipe its signature tangy flavour and mild heat. It's the classic choice for a wing sauce because it provides plenty of flavour without being overwhelmingly spicy.
Water
A small amount of water helps to thin the sauce so it cooks evenly and allows the brown sugar to dissolve smoothly, creating that glossy sticky finish.
Soft Light Brown Sugar
This is the key to this sauce's famous sweet-and-sticky texture. The molasses in the sugar adds richness and smokiness and helps to create the caramelized coating, clinging to the chicken beautifully. Be sure to pack the sugar when measuring for the most consistent results.
HOW TO MAKE WINGER'S
🐔STICKY FINGERS SAUCE🐔
It really couldn't be easier!
- Cook your chicken fingers/strips according to the package directions. (I used Schneiders Chicken Tenders.)
- To make the sauce place all of the ingredients into a saucepan and heat over medium low heat until the sugar has thoroughly dissolved. (Don't allow to come to the boil, patience is key here)
- Pour the sauce over the cooked chicken pieces and serve warm, with or without ranch dressing for dipping. (I just drizzled the sauce over the chicken. You don't want it totally drenched. I served it with Hellman's Ranch Chicken Wing sauce.)
🐔HINTS AND TIPS FOR SUCCESS🐔
Simmer, don't boil
For the best flavoru and texture, gently simmer the sauce rather than letting it come to a rapid boil. This helps the ingredients come together smoothly without scorching.
Whisk frequently
Stir or whisk the sauce often while it cooks to ensure the sugar dissolves completely and the sauce develops a smooth glossy finish.
Taste and adjust
Everyone's preference for sweet and spicy is different. Taste the sauce before serving and adjust the heat, sweetness, or tanginess to your liking.
Coat wings or chicken strips while they're hot
For maximum flavour, toss freshly cooked wings in the sauce while they're still hot. The sauce will cling better and create that sticky signature coating.
Don't drown the chicken
Start with a small amount of sauce and add more as needed. You want the chicken coated, not swimming in sauce.
Let the sauce thicken
If the sauce seems thin at first, give it a few extra minutes to simmer. It will also continue to thicken as it cools.
🐔FREQUENTLY ASKED QUESTIONS🐔
WHAT IS WINGER'S STICKY FINGERS SAUCE?
This sauce is a sweet and tangy wing sauce with just a hint of heat. It's famous for coating chicken wings, but its equally as tasty on chicken strips or fingers as we have used it here.
IS THIS RECIPE VERY SPICY?
Not at all, this sauce has a mild to moderate kick, but the sweetness helps to balance out the heat. You can easily adjust the spice level to suit your taste.
CAN THIS BE USED ON MORE THAN JUST CHICKEN WINGS?
Absolutely! Today we enjoyed it on chicken strips cooked in the air fryer. It great on chicken tenders, grilled chicken, pork meatballs, sandwiches and even as a dipping sauce for fries.
HOW CAN I MAKE MY WINGS OR STIPS EXTRA CRISPY BEFORE ADDING THE SAUCE?
Bake or airfry until they are golden brown and crispy. Toss them in the sauce just prior to serving to maintain their crisp texture.
CAN THE SAUCE BE MADE AHEAD OF TIME?
Yes, the sauce can be prepped in advance and stored in an airtight container in the refrigerator until you are ready to use it.
HOW LONG WILL THIS SAUCE KEEP?
It will keep, stored properly in the refrigerator, for up to one week. Stir well before using.
CAN THIS BE FROZEN?
Yes, the sauce can be frozen in a freezer-safe container for up to three months. Thaw overnight in the refrigerator prior to using.
CAN THE SAUCE BE MADE SPICIER?
You can make it spicier by adding a little extra hot sauce, cayenne pepper or red pepper flakes to increase the heat without changing the overall flavour.
🐔A FEW OTHER COPYCAT RECIPES TO ENJOY🐔
Here are a few more copycat recipes that you might also enjoy! I know we sure do!
COPYCAT ANIMAL FRIES FOR TWO - Pure comfort food! Crispy golden fries are topped with melted cheese and smothered in a rich, tangy caramelized onion sauce, creating a homemade version of the fast-food favourite. Perfect as a shareable sack, side dish, or indulgent treat, they're packed with savoury flavour in every bite.
COPYCAT KFC COLESLAW - This small-batch KFC Coleslaw is crisp, creamy, and packed with nostalgic flavour, making it the perfect side dish for fried chicken, burgers, or summer meals. Refreshingly irresistible.
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Yield: 6 servings
Wingers Sticky Fingers Sauce
Cook time: 10 MinTotal time: 10 Min
Three simple ingredients. One very delicious, finger-lickingly tasty sauce! Makes enough for 1 1/2 pounds (708g) chicken strips.
Ingredients
For the sauce:
- 6 TBS Franks Hot Sauce
- 4 TBS water
- 1 1/2 cups (300g) soft light brown sugar
To serve:
- Cooked chicken strips or fingers
- Ranch dressing for dipping
Instructions
- Cook your chicken fingers/strips according to the package directions.
- To make the sauce place all of the ingredients into a saucepan and heat over medium low heat until the sugar has thoroughly dissolved.
- Pour the sauce over the cooked chicken pieces and serve warm, with or without ranch dressing for dipping.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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Hearty, flavourful, and loaded with deli-shop appeal, this roast beef sandwich transforms everyday ingredients into a memorable meal you will want to make again and again!
A week or so ago I picked up some really nice looking sliced roast beef at a local farm market with the idea to make a couple of tasty sandwiches for our lunch. I finally got around to it. I had bought some ficelle breads/rolls to use, but we ended up eating them with something else, so when I saw these lovely sandwich naan in the shops the other day I thought they would work perfectly. We love naan bread.
This roast beef was really delicious. It came from a local supplier and I would buy it again. It wasn't too salty and had a really lovely rich beef flavour. I chose to make a dressing of garlic mayo and creamy horseradish to spread on the breads. Horseradish and roast beef always work beautifully together. You could also add some pepper jelly or even olive bruschetta to add even more interest.
Rocket adds a lovely base of greenery which works very well in a sandwich and with roast beef. I love it's peppery earthy flavour. You can use whichever green you enjoy.
Finally I chose to top with a slice of mild, creamy Havarti cheese. I didn't want to choose a cheese that would fight with the other ingredients and this blended in very well. Goats cheese or Boursin would also be nice.
Altogether this was one very delicious sandwich. I loved that there wasn't an abundance of bread drowning out all of the other flavours. Everything worked well together. I think I have found a new favourite sandwich!
INGREDIENTS NEEDED
TO MAKE
🥪DELI STYLE ROAST BEEF SANDWICH🥪
Buy the best that you can afford and you will have a really delicious sandwich!
- 2 slices sandwich Naan (I used these.)
- 2 TBS garlic mayonnaise
- 1/2 TBS creamy horseradish sauce
- 1/4 pound (4 ounces/113g) deli roast beef, good quality
- 1 sliced Havarti cheese
- a handful of fresh rocket leaves (baby arugula)
🥪INGREDIENTS NOTES🥪
Sandwich Naan
If you cannot find these flat breads, feel free to substitute with another flat bread or even your favourite bread. Grainy, whole wheat, sourdough, etc. I can't think of a bread that wouldn't work.
Garlic Mayonnaise
This gives a little chef's kiss of garlic without it going over the top.
Creamy Horseradish
Combined with the garlic mayo, this makes for a delicious dressing for the sandwich. You can use Dijon mustard if you are not fond of horseradish.
Deli-Roast Beef
Use a quality roast beef, or even leftover cooked roast beef sliced very thinly for this sandwich.
Havarti Cheese
This has a lovely mild buttery flavour that goes well with everything else. Feel free to use cheddar or swiss, depending on your likes and dislikes.
Rocket Leaves
They add a peppery earthy quality, a lovely colour and added interest to the sandwich. Feel free to substitute your favourite green as per your own tastes.
HOW TO MAKE
A
🥪DELI STYLE ROAST BEEF SANDWICH🥪
Its a sandwich.
- Lay your two naan bread slices on a cutting board, bottom sides up. (You want the presentation side to show on the outside of the sandwich.)
- Whisk together the mayonnaise and the creamed horseradish until well combined. Spread half over each slice of Naan. (You can adjust the amounts according to personal taste.)
- Top one side with the rocket leaves. Be generous. (I really love rocket and so I like to add a lot.)
- Place the roast beef, ruffled, over top of the rocket leaves. (You can sprinkle some cracked black pepper over the beef.)
- Place the slice of cheese on top and then place the other slice of naan on top, mayo side down.
- Cut in half on the diagonal and serve. (I used a serrated knife to cut my sandwich in half and accompanied it with some potato chips.)
🥪HINTS & TIPS FOR SUCCESS🥪
I bought mine at a local farm marker. It was produced locally and was delicious. Choose freshly sliced deli-meat or thinly sliced leftover roast beef whenever possible. The best quality beef will give you the most authentic deli-style flavour.
Taste your horseradish mayo
Horseradish brands can vary greatly in strength so start with less and add more as needed to suit your own personal taste.
Bring ingredients to room temperature before using
Cold roast beef straight from the refrigerator can mute flavours. Letting it sit out for a few minutes before assembling the sandwich helps everything taste fresher and more flavourful.
Layer strategically
Putting the rocket on the base and the cheese on top, helps to protect the bread from moisture and keeps the sandwich from becoming soggy.
Don't overload the sandwich
It can be tempting to pile everything on, but balanced layers make the sandwich easier to eat and allow all the flavours to shine through.
Make it your own
Try adding sliced tomato, crispy bacon, roasted red peppers, pickles or your favourite cheese to customize the sandwich to your own taste.
Pro Tip
Pro Tip
For the ultimate deli experience, wrap the finished sandwich tightly in parchment paper for 5 to 10 minutes before serving. This helps the flavours meld together and makes the sandwich easier to handle.
🥪FREQUENTLY ASKED QUESTIONS🥪
WHAT MAKES THIS TASTE LIKE A DELI SANDWICH?
The combination of quality deli roast beef, horseradish mayo, fresh rocket leaves, Havarti cheese and the naan sandwich breads give this sandwich a true deli-style taste.
DO I NEED TO USE NAAN SANDWICH BREADS?
Not at all. Feel free to use any type of bread that you enjoy. Sourdough, ciabatta, rustic country bread, or a fresh bakery roll would also be delicious.
CAN THIS BE MADE AHEAD OF TIME?
Yes, you can certainly make this up to 8 hours ahead of time. Simply make, wrap tightly and then refrigerate until you are ready to eat.
I DON'T LIKE HORSERADISH. WHAT CAN I USE INSTEAD?
Feel free to substitute a quality Dijon mustard in the place of horseradish.
CAN I USE LEFTOVER ROAST BEEF INSTEAD OF DELI ROAST BEEF?
Certainly. Thinly sliced leftover roast beef works beautifully and give the sandwich an even heartier homemade flavour.
WHAT CAN I SERVE WITH THIS SANDWICH?
This sandwich pairs beautifully with potato chips, dill pickles, a cup of soup, pasta salad, coleslaw or a simple green salad.
🥪A FEW OTHER SANDWICH RECIPES TO CONSIDER🥪
Here are a few other cold sandwiches that you might also enjoy for lunch every now and then!
THE BEST HAM SANDWICH - This really is the best ham sandwich you will ever eat. With copious amounts of sweet cranberry and red pepper jam, rocket, goats cheese and deli ham, all layered onto a soft centered, crusty coated fresh baguette roll.
BRITISH STYLE CHEESE & ONION SANDWICH - One thing I really came to love when I lived in the U.K. were these sandwiches. Coming back to Canada I developed my own to feed my craving. This is my take on the popular Cheese and Onion Sandwich Filler. It has just the right combination of cheese to mayo to onion. I have used two cheeses here. A good mature white cheddar and a milder Red Leicester for color. I also used two kinds of onions. Sweet white onion and spring onions, again for color. Delicious!
Pin this delicious recipe to your Sandwich or Lunch recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One Sandwich
Deli Style Roast Beef Sandwich
Prep time: 5 MinTotal time: 5 Min
A delicious deli-style sandwich without the deli prices. Simple and quick to make.
Ingredients
- 2 slices sandwich Naan (I used these.)
- 2 TBS garlic mayonnaise
- 1/2 TBS creamy horseradish sauce
- 1/4 pound (4 ounces/113g) deli roast beef, good quality
- 1 sliced Havarti cheese
- a handful of fresh rocket leaves (baby arugula)
Instructions
- Lay your two naan bread slices on a cutting board, bottom sides up.
- Whisk together the mayonnaise and the creamed horseradish until well combined. Spread half over each slice of Naan.
- Top one slide with the rocket leaves. Be generous.
- Place the roast beef, ruffled, over top of the rocket leaves.
- Place the slice of cheese on top and then place the other slice of naan on top, mayo side down.
- Cut in half on the diagonal and serve.
Notes
You can amp this up by adding some caramelized onions or mixed olive bruschetta. Both are delicious. Pepper jelly is also very nice.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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