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Szechuan Chicken Wings

Total Time

Prep: 10 min. Cook: 10 min./batch

Makes

7 servings

“After tasting this easy chicken dish, my friend begged for the recipe. It's so addicting!” This one's great for parties or served with rice for dinner. Senon Ray Posadas - Chicago, Illinois

Ingredients

  • 1 cup soy sauce
  • 1/3 cup sugar
  • 1/3 cup water
  • 3 tablespoons minced garlic
  • 3 tablespoons lemon juice
  • 2 teaspoons Szechuan chili sauce
  • 2-1/2 pounds whole chicken wings
  • 1 cup self-rising flour
  • Oil for deep-fat frying

Directions

  1. In a large resealable plastic bag, combine the soy sauce, sugar, water, garlic, lemon juice and chili sauce; set aside.
  2. Cut chicken wings into three sections; discard wing tip sections. Place flour in another large resealable plastic bag; add chicken wings, a few at a time, and shake to coat.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels. Add chicken to soy sauce mixture, a few pieces at a time, and shake to coat.
Editor’s Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutrition Facts

4 each: 425 calories, 28g fat (5g saturated fat), 52mg cholesterol, 1673mg sodium, 20g carbohydrate (6g sugars, 0 fiber), 22g protein.

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