This recipe for Sweet and Spicy Sticky Chicken Tenders sprang from a weeknight scramble when I wanted something fast, comforting, and exciting enough to stop my teenagers from ordering takeout. Using a single 25-ounce package of frozen crispy chicken strips and a handful of pantry sauces, I developed a glaze that is simultaneously sticky, sweet, and tangy with a slow heat that builds in the back of the throat. The contrast between the crunchy exterior of the strips and the glossy, caramelized coating is what makes people reach for another piece before they finish their first.

I first discovered this combination during a rainy Saturday when I had guests popping over and only frozen strips in the freezer. I wanted something shareable, bold, and quick to pull together. The first batch disappeared before I could set out the blue cheese dressing. Over the years I tweaked the sugar, balanced the heat, and now this is my go-to for game nights, last-minute dinners, and when I want an easy appetizer that still feels fussed-over. The sauce clings beautifully and creates that lovely sticky sheen that looks as tempting as it tastes.

Ingredients

• Frozen crispy chicken strips (25 oz package): Choose a brand you trust for consistent breading and size — I like fully cooked strips for speed. Thicker strips hold their crunch under the glaze; avoid overly thin tenders that can dry out.
• Frank's RedHot Sauce (1/3 cup): This provides vinegar-forward heat. If you prefer a smoked or sweeter heat, substitute a chipotle hot sauce or a buffalo-style sauce.
• Brown sugar (1 1/2 cups): Use packed light or dark brown sugar depending on how deep you want the molasses notes; dark brown sugar gives a richer caramel flavor and darker glaze.
• BBQ sauce (2 tablespoons): A tomato-forward, slightly tangy sauce balances the sugar and hot sauce. I recommend a mid-sweet Kansas City–style BBQ sauce for best results.
• Corn syrup (1 tablespoon): Helps the glaze stay shiny and pliable; light corn syrup works well. If avoiding corn syrup, substitute with an equal amount of honey for a similar sheen.
• Water (1 tablespoon): Just enough to loosen the cooking sugar and help it dissolve evenly without thinning the glaze.
• Optional dips: Ranch or blue cheese dressing for cooling contrast and extra creaminess on the side.

Instructions

Prepare and cook the strips (Oven): Preheat the oven to 400°F. Spread the frozen strips in a single layer on an ungreased cookie sheet with a small gap between pieces so the hot air circulates. Bake 18–20 minutes, flipping once halfway through at around 9–10 minutes; you’re looking for an internal temperature of 165°F and a golden-brown crust. If your strips are especially thick, add 2–3 minutes and monitor closely to avoid drying. Prepare and cook the strips (Air fryer): Preheat the air fryer to 385°F. Arrange strips in a single layer without overcrowding; cook for 11–12 minutes, flipping once at the halfway mark. Air frying yields the crispiest exterior quickly; rotate any pieces that overlap to ensure even browning. Make the glaze: While the strips cook, combine 1/3 cup Frank’s RedHot, 1 1/2 cups packed brown sugar, 2 tablespoons BBQ sauce, 1 tablespoon corn syrup, and 1 tablespoon water in a medium saucepan over medium-high heat. Bring to a gentle boil, then reduce to low and simmer for 2–3 minutes or until the sugar dissolves and the mixture thickens slightly. The glaze should coat the back of a spoon; it will thicken more as it cools. Watch closely — sugar can scorch quickly at high heat. Coat the strips: Remove the glaze from heat. Using tongs, dip each cooked strip into the warm sauce, turning to evenly coat all sides. Work in batches so the strips remain hot and the glaze stays fluid. Place glazed pieces on a wire rack over a sheet pan to let excess sauce drip and the glaze set for a minute or two. Serve: Serve hot with ranch or blue cheese dressing on the side. For a party, keep the remaining glaze warm in a small saucepan over very low heat and toss additional batches as needed.

Storage Tips

Store cooled glazed pieces in an airtight container in the refrigerator for up to three days; place a layer of parchment between layers to prevent sticking. For longer storage, flash-freeze glazed tenders on a baking sheet for 1 hour, then transfer to a sealed freezer bag for up to one month. To reheat, place on a wire rack over a baking sheet in a 375°F oven for 6–8 minutes or in a 350°F air fryer for 3–4 minutes to avoid sogginess and restore the crisp exterior. Avoid microwaving if you want to keep the texture crisp.

Ingredient Substitutions

If you don’t have corn syrup, substitute honey 1:1 — it will yield a slightly floral flavor and similar sheen. Swap Frank’s RedHot for a milder hot sauce at a 1:1 ratio to reduce heat, or use a smoky chipotle sauce for a deeper flavor profile. For a gluten-free version, choose certified gluten-free breaded strips or use grilled chicken tenders instead and adjust cooking time. If you prefer less sugar, reduce brown sugar to 1 cup and add 1 tablespoon of apple cider vinegar to maintain tang and balance.

Serving Suggestions

Present these tenders on a large platter with small bowls of ranch and blue cheese for dipping; scatter sliced green onions and toasted sesame seeds for visual contrast. For a meal, serve over a bed of crunchy cabbage slaw and steamed rice or roasted sweet potatoes. They pair beautifully with beer, crisp white wine, or a citrusy soft drink. Use leftover tenders on top of a wedge salad with chunky blue cheese dressing for an indulgent lunchtime option.

Cultural Background

Sticky-sweet and spicy coatings have roots in various cuisines where sugar balances heat — from Asian-style caramel glazes to American barbecue sauces that combine molasses and chili. This particular combination leans on American buffalo sauce flavor profiles (vinegar and cayenne) blended with the caramel notes of brown sugar and barbecue sauce heritage. The result is a hybrid that nods to both game-day finger food and home-style comfort cooking.

Seasonal Adaptations

In summer, swap the BBQ sauce for a fruit-forward variety (mango or peach) to brighten the glaze and add fresh chopped herbs when serving. For autumn, increase the brown sugar slightly and add a pinch of smoked paprika or cinnamon for warmth. During winter holidays, use dark brown sugar and a splash of bourbon in the glaze for a festive depth; keep the rest of the method the same for a quick crowd-pleasing appetizer.

Meal Prep Tips

Make the glaze ahead and cool completely before storing in the refrigerator for up to 48 hours. Reheat gently and toss with freshly cooked strips for the best texture. If prepping for lunches, keep the sauce separate and portion into small containers; dip or toss just before serving to preserve crunch. Use BPA-free containers and include a small ice pack if transporting for potlucks or picnics.

These Sweet and Spicy Sticky Chicken Tenders are proof that simple ingredients and a little technique can produce memorable results. Whether you’re feeding a hungry crowd or craving a quick, flavorful dinner, this glaze-ready method will become a favorite in your repertoire. Enjoy, and don’t forget the extra napkins — things get deliciously sticky.