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Showing posts from February, 2014

Copycat Wingers Sticky Fingers

We had these for my husband's Superbowl birthday party, and they did not disappoint.  This is one of our favorite menu items at Wingers and we couldn't really tell the difference.  We will be making these again...and again!



Copycat Wingers Sticky Fingers

1/3 cup Frank's Original Hot Sauce(mustbe Frank's)
1 1/2 cups brown sugar
2 Tbl water
1 bag breaded chicken fingers
Buttermilk Ranch for dipping

Bake chicken fingers according to package directions
In a small pot combine hot sauce with brown sugar and water
Bring to a boil and whisk until sugar is completely dissolved
Remove sauce from heat and allow to cool for about 5-10 minutes to thicken
While sauce is still warm use thongs to dip cooked chicken into sauce
Plate with a side of buttermilk ranch for dipping


Butterscotch Bars

These are thick and dense and best served, in my opinion, with a big scoop of toffee ice cream!


Butterscotch Bars

1 cup (2 sticks) butter, softened
1 1/2 brown sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup pecans, chopped
1/2 cup milk chocolate chips
1/2 cup butterscotch chips

Directions
Preheat oven to 350° F
For thin bars grease a 9x13 pan
For thicker bars grease a 8x8 pan
In a large bowl cream butter and sugar with an electric mixer
Add egg and vanilla and beat until batter is light and smooth
Scrapping the sides of the bowl periodically
Blend in flour, baking  powder, and salt
Stir in pecans, chocolate, and butterscotch chips
Pour batter into prepared pan and level with rubber spatula
Bake in center of oven for 35-45 minutes or until a toothpick comes out clean but center is still soft