What is Sticky Finger Salad?

Sticky Finger Salad is a vibrant mix of crisp romaine lettuce, sweet dried cranberries, juicy cherry tomatoes, shredded cheddar, and warm breaded chicken strips coated in a sticky, sweet-and-spicy sauce. The name comes from the sauce itself—made with butter, Frank’s Red Hot Sauce, and brown sugar—that clings to your fingers when you eat it. It’s a copycat twist on the famous Winger’s Sticky Fingers dish, transformed into a lighter yet equally indulgent salad.

How many calories in a bowl of Winger’s Sticky Finger Rice Bowl?

A typical Winger’s Sticky Finger Rice Bowl contains about 500–600 calories, depending on portion size and toppings. Our salad version is lighter at roughly 325 calories per serving because it skips the rice base and focuses on crisp greens and lean protein. If you add grains like rice or quinoa to your salad, expect calories to increase by 150–200 per cup.

Sticky Finger Salad – Best Sweet & Spicy Chicken Recipe (2025)

Name: Sticky Finger Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 Frozen Breaded Chicken Tenders; 1 Tbsp Butter; 1/4 Cup Frank's Original Red Hot Sauce; 1/2 Cup Brown Sugar; 2 Tbsp Water; 6 Cups Romaine Lettuce; 1 Cup Cherry Tomatoes; 1/2 Cup Shredded Cheddar Cheese; 1/2 Cup Dried Cranberries; 6 Tbsp Ranch Dressing

Ingredients

Scale

For the Chicken and Sauce:

6 Frozen Breaded Chicken Tenders (about 2 medium tenders per person)

1 Tbsp Butter

¼ Cup Frank’s Original Red Hot Sauce (do not substitute)

½ Cup Brown Sugar

2 Tbsp Water

For the Salad:

6 Cups Romaine Lettuce, chopped

1 Cup Cherry Tomatoes, halved

½ Cup Shredded Cheddar Cheese

½ Cup Dried Cranberries (Craisins)

6 Tbsp Ranch Dressing

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Instructions

1. Bake or air fry the frozen breaded chicken tenders according to package directions. For air fryer: 400°F for 8–10 minutes, flipping halfway. For oven: 425°F for 18–20 minutes.

2. In a medium saucepan, melt butter over medium heat. Add Frank’s Red Hot Sauce, brown sugar, and water. Whisk until the sugar dissolves and the sauce begins to simmer. Simmer 3–4 minutes, then reduce heat and cool 5–8 minutes until sticky.

3. Use tongs to toss the cooked chicken tenders in the sticky sauce until fully coated. Chop into bite-sized pieces.

4. In a large bowl or plate, layer chopped romaine, cherry tomatoes, shredded cheddar, and dried cranberries. Top with sticky chicken pieces and drizzle ranch dressing over the top.

Notes

Adjust sweetness by adding more or less brown sugar.

For more heat, use Frank’s Buffalo Sauce instead of Original.

Add seasonal fruits like mango or apples for variety.

Meal prep tip: Store components separately to avoid sogginess.

Author: Aaron
Prep Time: 5 minutes
Cook Time: 20 minutes
Method: Air Fry, Bake
Cuisine: American