Copy Cat Winger's Chicken

1/3 c. brown sugar
1/3 c. worcestershire sauce
1/3 c. ketchup
2 tsp. + hot sauce
2 tsp. apple cider vinegar
2 Tbs. honey
Breaded chicken (homemade or frozen)

Combine all ingredients except the chicken in a small saucepan. Warm the sauce until bubbly and slightly thickened. Cook chicken according to directions, until breaded chicken is slightly crispy. Toss chicken in the sauce a few times. Put on a greased cookie sheet. Bake at 350 degrees for 5-7 more minutes. I like mine more crispy. Use the remaining sauce for dipping. You can use whatever chicken you have lying around, breaded or not. It is also fun to create a quesadilla with this chicken. It is delicious! I didn't have time to make this tonight, but you can dip it in a bleu cheese dip if you want.

Bleu Cheese Dipping Sauce:

1/4 lb. bleu cheese, Roquefort, or Gorgonzola
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. lemon juice
1 tbsp. wine vinegar
several dashes of hot sauce, to taste

In small bowl, mash the bleu cheese, leaving some small lumps. Whisk in the mayo until blended. Add the remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.