Elephant Ear Sticky Fingers
These sweet, spicy, sticky, and lip-smacking tasty chicken fingers are always a hit! We usually save time and trouble by using store-bought frozen breaded chicken strips, but you can certainly make your own if you prefer. We suggest using Indonesia V. planifolia or Guatemala V. cribbiana vanilla beans for this recipe, as they really bridge the sweet/savory gap nicely! Serve with Elephant Ear Potatoes and some Coleslaw for a wonderful dinner!
- 3 lbs Breaded Chicken Fingers (or make your own)
For the Sticky Finger Sauce:
- 2 TBSP butter
- 1 TBSP minced garlic
- 2 TBSP dijon mustard
- 1-2 TBSP Elephant Ear Seasoning Salt, depending on how spicy you like your sticky fingers
- 2 TBSP red wine vinegar
- 1 cup brown sugar
- 1/2 cup honey
- 1 TBSP Worcestershire sauce
- 1 TBSP vanilla paste
- OPTIONAL: 1 tsp-1 TBSP hot sauce
Melt butter in a small saucepan. Add Garlic and fry for 30-60 seconds, then add all the other ingredients. Bring to a boil, then turn off the heat.
Bake chicken fingers according to package directions. When they've finished their assigned bake time, increase the oven temperature to 450°F, slather the chicken fingers with a generous dose of the sauce, then bake 5 minutes, flip the chicken fingers, slather again, and bake for another 3-4 minutes. For extra extra extra sticky fingers, give them one last hit of sauce before serving.
Tangy Chicken Dipping Sauce
- 1/2 cup mayonnaise
- 2 TBSP dijon mustard
- 1/4 cup honey
- 2 TBSP Barbeque Sauce
- 1 TBSP lemon juice or red wine vinegar
- 1 TBSP Elephant Ear Seasoning Salt
- 1 tsp vanilla paste
- Optional for extra creaminess: 1/4-1/2 cup Greek Yogurt
Mix everything together and refrigerate 1 hour or until it's time to serve.