A few Christmases ago we got the bright idea to drive from Indiana to Utah for the holidays with a 6-month-old Munchkin. In all fairness, she did fabulously on the long trek; what didn’t do so well was our car — a little blue Subaru Impreza wagon I’d had since college & driven cross-country more times than I could count. Her name was Ella. Just past Kansas City, she started to overheat despite the near-freezing weather. We pulled off into the thriving metropolis of Mound, MO, & spent the next couple hours at the only dealership in town trying to see if the very nice Ford guys could fix it. They filled her up with coolant & sent us on our way.
We made it to Winter Quarters, Nebraska. Fortunately there was at least a Subaru dealer there. Several more hours later we were back on the road. We made it almost all the way across the state before she started overheating again. We couldn’t go more than 50 mph, so we limped into Sidney, NE, where our motel was, late at night with an overtired child & an overheating car.
The next morning, a Saturday, we poured more coolant into the tank & made it just across the Wyoming state line — less than 30 miles – before having problems again. The local mechanic gave us 2 options: stay over the weekend to wait for parts, or limp to Cheyenne a couple dozen miles ahead. Another several hours at another Subaru dealer later (you can imagine The Munchkin was getting a little sick of repair shops) we were told the problem had been resolved. But we hadn’t so much as left the Cheyenne city limits before the problem reoccurred. So we limped over the mountains into Laramie — at least we were heading the right direction — where there was yet another Subaru dealer, though they’d be closed Sunday.
So we were stuck in Laramie. What was there to do in a small college town over winter break on a Saturday night?
Eat at Winger’s. On the very last night before that particular location would be closed forever.
Winger’s is a casual dining restaurant out west — predominantly in Utah — famous for its Sticky Fingers: chicken fingers soaked in a spicy-sweet sauce & dipped in Ranch dressing. They also have a killer Asphalt Pie. I found the recipe for the sauce here many months ago, but only now had gotten around to buying the special hot sauce it requires. If you’re a fan of Sticky Fingers & don’t live near a Winger’s, this recipe is for you!
Winger’s Sticky Fingers (will make enough sauce for 4+ people)
- breaded chicken fingers
- 1 1/2 cups packed brown sugar
- 6 Tbsp. FRANK’S Buffalo sauce
- 4 Tbsp. water
- Prepare desired number of chicken fingers according to conventional oven directions on package.
- Combine remaining ingredients in a saucepan & heat, stirring frequently, until brown sugar is dissolved.
- Place chicken fingers in a shallow dish, pour sauce over the top, & toss.
- Serve with Ranch dressing.
The car story does have a happy ending, by the way: with the help of my in-laws, we drove on I-80 all the way across Wyoming at a whopping 55 miles an hour — way scarier than driving fast, I’ll tell you what — & traded our faithful Ella in for our current Subaru: a reliable Forester that has also been driven across the country several times & is still doing great! We miss Ella, but we’re grateful we don’t have to spend any more road trips in mechanics’ shops. & besides, we’ll always have Laramie…
Do you have memories — fond or otherwise — associated with certain dishes or restaurants?