Sticky Finger Quesadilla

Today we’re sharing a recipe for a sticky finger quesadilla.  With everyone stuck at home, you have to recreate some of your restaurant favorites. 

One of our favorites is the sticky finger quesadilla brought to you by a restaurant called wingers.  They make these “sticky fingers” which are like a delicious chicken strip with this sweet spicy sauce.  We have a recipe we’ve been using for years and we can’t help but sharing it with others. 

If you love sticky fingers, than you will love hearing how easy they are to make at home.  You can then use these sticky fingers to make quesadillas, wraps, sandwiches, salads or just eat them by themselves.

Not everyone is crazy about the amount of sugar in the sticky sauce, but it is really needed. This is an accurate copycat recipe which you will find out for yourself. You may be able to reduce the sugar or use a sugar substitute. Just make sure to taste the sauce to make sure it tastes good if you make any changes to the recipe.

Sticky Finger Quesadilla

Quick and Easy Homemade Sticky Fingers

Author Sunup to Sundown

Ingredients

  • 3-4 chicken breasts, cut into strips (1/2 inch thickness)
  • 1/2 cup flour
  • 3 eggs
  • 2 tbsp water
  • 1 – 1 1/2 cup(s) panko bread crumbs

Sticky Finger Sauce

  • 4 tbsp butter
  • 3 cups brown sugar
  • 2/3 cup Frank's hot sauce (buffalo sauce)
  • 1 tsp garlic powder
  • 4 tbsp water

Instructions

  1. Preheat oven to 425 degrees. Prepare a baking sheet by greasing with cooking spray or lining with parchment paper.

  2. Slice chicken breasts into 1/2 inch thick strips. Add chicken strips and flour to a large ziploc bag. Seal and toss to coat chicken in flour.

  3. Place panko crumbs in a bowl. In another bowl whisk together eggs and water. Dip flour-coated chicken strips into egg mixture, then toss in panko crumbs to coat.

  4. Place coated chicken pieces on prepared baking sheet. Bake chicken for 15-20 minutes until chicken is browned and cooked through.

  5. While chicken is cooking, prepare the sauce. Melt butter in a medium sauce pan over medium-high heat. Add brown sugar and hot sauce and stir over medium-high heat until melted and mixture comes to a boil. Remove from heat and stir in garlic powder and water until smooth.

  6. When chicken strips are done cooking, toss in sauce. Serve warm with a mixture of ranch and sticky finger sauce.

To make Sticky Finger Quesadillas

  1. Heat a cast iron pan or skillet on medium high heat. Add butter or oil to the pan.

  2. Place a flour tortilla in the pan and sprinkle cheese evenly on one half of the tortilla.

  3. Lay 3-4 sticky fingers over the cheese. Drizzle more sauce if desired.

  4. Fold the tortilla closed and let first side get golden brown.

  5. Flip the quesadilla to allow the other side to get golden brown.

  6. Remove from pan, cut into triangles. Serve with a dipping sauce of a combination of ranch dressing and sticky finger sauce.

We prefer to store the chicken strips and the “sticky finger sauce” separate and then combine them as we prepare our meals.  However, you can store them together and either way they will keep in an airtight container in the refrigerator for at least a couple of days.  We even prepare the quesadillas and reheat them when we’re ready to eat again.

We’d love to hear what you think about the recipe.  Please give it a try and let us know what you think in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.  Please subscribe, like or share this post with others who could benefit from it.

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